Cornish pasties are a traditional pastry from Cornwall. If an American apple pie met a British pasty, this hybrid treat would be the result. With a little help from a crunchy turbinado sugar topping, this warm pasty brimming with cinnamon, white Cheddar, and apple hits just the right sweet and savoury notes. Find more English Cornish pasties in our January/February 2018 British issue!
Cheddar- Caramel Apple Pasties
- 4 cups (740 grams) cored, cubed, and peeled apple
- ¼ cup (55 grams) firmly packed light brown sugar
- 2 tablespoons (12 grams) ground cinnamon
- Cornish Pasty Dough (recipe follows)
- 1½ cups (150 grams) shredded English Cheddar cheese*
- 4 large egg yolks (74 grams), lightly beaten
- Turbinado sugar, for sprinkling
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine apple, brown sugar, and cinnamon.
- Divide Cornish Pasty Dough into 12 equal pieces. Divide each piece in half, and shape each half into a ball. Roll each ball into a 4-inch circle. Place about ¼ cup apple mixture in center of half of rounds. Sprinkle 2 tablespoons cheese over apple mixture on each round.
- Cut an “X” in center of each remaining round, and place over filling. Brush edges with water, and press to seal. Use thumb and forefinger to twist dough over and crimp along edge. Carefully place pasties on prepared pans. Brush with egg yolks, and sprinkle with turbinado sugar.
- Bake until deep golden brown, about 45 minutes. Let cool slightly on wire racks. Serve warm.
*We used Neal’s Yard Dairy Montgomery’s Cheddar.
Cornish Pasty Dough
Makes dough for 6 to 12 pasties
- 4¼ cups (540 grams) strong/bread flour, divided
- 1 teaspoon (3 grams) kosher salt
- ⅔ cup (150 grams) cold lard, cubed
- ⅔ cup (150 grams) cold unsalted butter, cubed
- ½ cup (120 grams) water
- In a large bowl, combine 4 cups (508 grams) flour and salt. Add lard and butter, tossing to coat in flour. Using your hands or a pastry blender, cut in lard and butter until mixture is crumbly. Stir in ½ cup (120 grams) water, mixing until dough starts to pull together. Using your hands, lightly knead dough until it becomes smooth and slightly elastic. Knead in remaining ¼ cup (32 grams) flour as needed until dough reaches desired consistency. (This dough works brilliantly in a food processor. Pulse in the water until the dough forms, and allow the processor to run for 1 minute or so extra to get the elasticity into the dough.)
- Shape dough into a disk, and wrap in cling film (plastic wrap). Refrigerate for at least 3 to 4 hours before using. It will keep refrigerated for up to 3 days, but let it stand at room temperature for about 10 minutes when ready to bake.
the dough is no good. brakes very easily. the analogy of shortening should be a lot smaller. be careful and put a lot less shortening. I ve tried it and worked a lot better. I used my own filling so I don’t hava an opinion there.