Corniche pasty

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients to prepare the corniche pasty dough. Butter and water should be well cooled, so take them out of the refrigerator immediately before use. Take the flour of the highest grade.

2. Step 2:

   

   Mix flour with salt and sift through a sieve. This will enrich the flour with oxygen and improve the structure of the dough.

3. Step 3:

   

   Cold butter, cut into cubes and combine with flour.

4. Step 4:

   

   Rub everything with your hands until you get crumbly crumbs. Do this very quickly so that the oil does not have time to melt from the heat of your hands.

5. Step 5:

   

   Pour cold water into the butter crumbs and knead the dough quickly. Speed in the preparation of shortbread dough plays a big role, delaying the process will make it harsh. Assemble the dough into a ball and put it in the refrigerator for 30 minutes.

6. Step 6:

   

   Lean beef is traditionally used for the filling. I took the veal to make the filling cook faster.

7. Step 7:

   

   Wash the meat, dry it well. Cut the meat into small cubes. The baking time will depend on the size of the slicing. The smaller the meat is cut, the faster the filling will be ready.

8. Step 8:

   

   Peel onions, wash, cut into small cubes.

9. Step 9:

   

   Wash potatoes with a brush or a hard sponge under running water. Peel the potatoes, also cut into small cubes. It is desirable that the shape and size of the slicing components of the filling be the same.

10. Step 10:

    

    In a convenient container, combine the prepared meat, potatoes and onions. Add salt, ground black pepper, mix.

12. Step 11:

    

    Divide the cooled dough into 4 parts.

13. Step 12:

    

    Roll out each part of the dough into a round layer with a diameter of about 20 cm. You can level the dough with a suitable plate.

14. Step 13:

    

    Put the fourth part of the filling on half of the layer.

15. Step 14:

    

    Connect the edges of the dough, forming a semicircular pie. Pinch the edges of the dough well with a twisted canticle or flagellum.

16. Step 15:

    

    Make incisions on top of the pie to release steam. Similarly, form pies from the rest of the dough.

17. Step 16:

    

    Beat the egg with water until smooth.

18. Step 17:

    

    Put the formed pies on a sheet covered with parchment. Brush the top with beaten egg.

19. Step 18:

    

    Bake the corniche pasty in a preheated 170-180C oven for 1 hour until browned. To prevent the dough from drying out during prolonged baking, I advise you to cover the pies with foil in the middle of cooking.

20. Step 19:

    

    Serve the cornish pasty warm. Bon appetit!