Went to see Jamie Oliver at Massey Hall, here in Toronto, on Friday night and received a free copy of his new book Jamie Oliver’s Great Britain. Looks like a great book and I couldn’t wait to get into it.
Unfortunately I had to attend a Jodo seminar (Japanese martial art based on a 4 foot staff and the sword) all weekend so I didn’t get a chance to look at until Monday.
There were quite a few recipes right off the bat I wanted to make and this was one of them. I had a white onion in the drawer but when I cut it open it did not look so fresh so I went with red onion instead. Quite a difference in flavour between the two. It is difficult to get skirt steak so I substituted flank steak and I used yellow jacket potatoes (Yukon gold) instead of white potatoes. I omitted the butternut squash as Belle is not a big fan of it, although next time I will put it in anyway. Used ground nutmeg instead grating a whole one and used dried thyme instead of fresh. I did use two zucchini instead of one since I was leaving out the squash.
I had enough for 6 pasties but I filled Dylan’s with macaroni and cheese (and puréed cauliflower) so I had some filling left over. Just sautéed that in a pan for Belle to snack on later.
Great recipe and fun to make. The pastry was delicious but because I got started cooking late I didn’t spend a lot of time making it look really pretty. Maybe next time or better yet, get everyone to assemble their own.
Early Autumn Cornish Pasties
adapted from Jamie Oliver’s Great Britain
3 1/2 cups all purpose flour
coarse sea salt
8 oz cold unsalted butter, cut up in 1/2” cubes
1 large free range egg, beaten in a small bowl
12 oz flank steak, cut up into 1/2” dice
1 red onion, peeled and chopped in 1/4” dice
1 large Yukon gold potato, peeled and cut into 1/4” dice
2 small zucchini, peeled and cut into 1/2” dice
1 large carrot, peeled and cut into 1/2” dice
3/4 tsp ground nutmeg
sea salt and freshly ground black pepper
few sprigs of fresh rosemary, leaves removed and chopped
1. Pre-heat oven to 400 degrees F.
1. Place flour in a large bowl and add a large pinch of salt and the butter.
2. Work the butter into the flour with your hands at first then a dough kneader to reduce heat from hands getting into the dough.
3. Add 3/4 cup of water and work the dough by hand quickly into a dough, set aside.
1. In a large bowl mix the meat, onion, potato, zucchini and carrot
2. Add nutmeg, salt and pepper and rosemary. Add a good 2-3 tbsp olive oil and mix well.
4. divide the pastry into 6 pieces and and roll into balls.
5. Lightly flour a clean surface and roll each ball into an 8” circle about the thickness of a quarter.
1. Place a good handful of the filling in the center of each pastry.
2. Brush the egg on the edge all around the pastry, fold the pastry over and press edges together or fold up around to make pockets.
3. Brush the top of the pastry with the egg wash.
4. Place on a baking sheet lined with parchment paper and bake for 30 minutes.
5. Serve and Enjoy!