Hey, kids! I’m home from the hospital, but I still haven’t been on my feet for more than like 20 minutes at a time, so we let Geoff into the kitchen today to make your Cornish Pasties. Maybe tomorrow I’ll be able to walk around for like a half hour without needing a nap.
And before anybody goes freakin’ out, I just had another spontaneous pneumothorax which led to a week in the hospital with a chest tube, but no surgery, so that’s great. I had the same condition about 20 years ago, so I wasn’t that worried. I was mainly annoyed that it ruined my long weekend. This weekend doesn’t seem to be going much better. But I’m home and getting healthier, so that’s pretty awesome.
You know what’s not awesome? Hospital food, except for the pudding cups. Also, getting woken up every 30 minutes with blood pressure checks and IV flushes. Being tethered to a four foot tube coming out of your chest also isn’t my favorite.
Staying in the hospital sucks, but I have to say that everybody there did everything they could to make me healthy and as happy as can reasonably be expected. From doctors to nurses to transport, everyone I met was friendly and helpful. And in case you didn’t know, I also have a sueprhero for a husband. I mean, he even made you guys Cornish Pasties today.
Cornish Pasties are sort of like a giant empanada or and English version of a calzone. It’s basically a pie dough rolled out, filled with meat and veg, and baked until the center is juicy and the crusty is brown and flaky. I think coal miners used to take these to work for lunch, so you know they’ll fill you up. You can change up the filling to suit your tastes. You can also top them with some gravy to make them extra awesome.
Take care of yourselves and take care of each other. Say I love you with Cornish Pasties and be awesome.
Juicy meat and veg wrapped in a flaky pastry crust make these Cornish Pasties super awesome!
- 450g plain flour
- 2tsp baking powder
- 1 tsp salt
- 125g unsalted butter
- 2 egg yolks
- 125ml cold water
- 450g potato (finely diced)
- 100g carrots (finely diced)
- 150g onion (finely diced)
- 400g ground beef
- Salt and black pepper
- 1 tbsp plain flour
- 40g butter
- 1 egg (beaten)
- Put the flour, baking powder, salt, butter and egg yolks into the food processor. Give it a buzz until thoroughly mixed. Slowly add the water and continue mixing until the dough forms. Wrap the dough in saran wrap and place in the fridge for at least an hour.
- Preheat the oven to 350 degrees.
- Split the dough into 4 peices and roll out into 9 inch circles.
- Add the veggies to your food processor. Season them with salt and pepper to taste and mix for a few seconds. The bigger you want your veggie chunks, the shorter the time in the processor.
- Mix the flour into the ground beef and add the mixture into the food processor. Buzz for a few seconds, until the veggies and beef are thoroughly mixed.
- Add the mixture to one half of each dough circle and fold the other half over, forming a "D-shaped" pasty.
- Crimp over the edges to seal, cut a "steam hole" in the top and wash the whole pasty with your beaten egg.
- Place onto a baking sheet and into the oven for 50 minutes.
- Wait 4 or 5 minutes to cool, then devour!
- Serve with mashed potatoes and gravy for best results!
Adapted from The Hairy Bikers' The Peoples' Cornish Pasty