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St Piran's parsnip and pulse Pasties

Makes at least 8 medium sized (small side plate) or 12 mini pasties (large scone cutter)

(or you could make 6 large pasties -dinner plate size pastry)

Ingredients:

Pastry: rule of thumb- just under half fat to flour, Fat - 2/3 yellow 1/3 white!

This makes a shortcrust pastry, that is quite crumbly but is a nice crisp complement to the filling.

If making larger pasties, some recipes use strong flour for more strong and pliable pastry but Cornish Granny Joy and I prefer the proper shortcrust.

  • 500g Plain White Flour
  • 80g lard or white shortening (there are non-hydrogentated versions available)
  • 160g cornish butter - or substitute if avoiding dairy.
  • Cooled water in a jug in the fridge.

Spicy parsnip filling Ingredients

  • 1 tbsp cocunit oil
  • 2 medium onions
  • 1 small leek (optional)
  • 1 tsp cumin seeds
  • 1tsp turmeric powder
  • 1 tsp black pepper
  • 2-3 cloves of garlic
  • sprinkling of chilli seeds 1/2 tsp
  • 3 medium parsnips
  • 1 cup red lentils
  • water to just cover
  • A sprinkling of fresh coriander.

Pastry Method:

  1. Put some water in a jug in the fridge, Use a round bladed knife.
  2. Rub the fat into the flour, keep hands nice and cool.
  3. Gradually add the chilled water, chopping it in with the knife - take care not to make it too wet.
  4. Have cool hands for when you bring it together into a ball.
  5. Have some lightly floured greaseproof paper to wrap it in, into a bag and in the fridge until needed.
  6. Always better if made the day before you need it.

Spicy parsnip filling - Method:

  1. Fry the onions in the melted cocount oil.
  2. Add all the spices as they are frying, allow the onion to brown. Add the garlic slightly after the onion
  3. Meanwhile, chop the parsnips into thin slices, quarter the fatter end so that the slices are regular.
  4. Once the onion has just started to brown add the leek if using, then the parsnip and saute lightly for a couple of minutes.
  5. Add the red lentils and enough boiling water to cover.
  6. Simmer for 10-15 mins, till the lentils and parsnips are soft. Check it and add more water if in danger of boiling dry.
  7. You are aiming to boil off the last of the water by the time the lentils are soft.
  8. The parsnips will cook further in the oven,  so don't worry if they have a little crunch still.

To shape the Pasties:

  1. Roll out the pastry. The smaller pasties can be thinner.
  2. Cut into circles:
  3. Use a large scone cutter, or a childrens bowl / small cornish blue side plate size depending on what size you want. (bite size nibbles, or light lunch / side dish)
  4. place a small circle of filling in the centre of the crcle of pastry. (literally a double teaspoon in the smaller ones)
  5. Add a small pinch of chopped coriander to taste.
  6. Wet the edge of the pastry with a brush of water.
  7. Gently ease the sides of the pasty up and together pinching together a little to one side of the vertical.
  8. "crimp" the joined edge by pinching with fingers and thumbs to pull the pastry into a wavy shape.
  9. Arrange on a greased or lined baking tray. Putting some small steam holes in the top of each pasty.

Baking:

  1. Bake in the centre of a pre-heated oven at 180 degrees, for 10 minutes or until lightly golden.
  2. Place on a baking rack to cool slightly, serve hot, warm or enjoy cold later!
  3. Serve with a cornish ale or cider and some Saffron Buns to finish!

Leftovers / alternatives?

If you have any filling left over, mix with other roast vegetables / onions / pepper / garlic for a second batch, or to make a rich dahl like meal served on couscous or rice.

Alternatively, make into a soup by adding tinned tomatoes, and serve with crusty bread or cheese scones.

 


Tags: CakeNpastry Savouries

Added by: Sophie Hurr

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