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Cornish Pastry with Jerusalem Artichoke

Cornish Pastry with Jerusalem Artichoke

An alternative to the classic Cornish Pastry, using the ingredients I had in my fridge! Jerusalem artichoke is a really nice and delicate root, ideal to be eaten roast or make out of it a soup or a risotto!

Look at the video below to see how to pinch the cornish pastry to look really traditional!

Cornish Pastry with Jerusalem Artichoke

Cornish Pastry with Jerusalem Artichoke

A twist to the cornish pastry with my favourite root, jerusalem artichoke!
Prep Time 7 hours 40 minutes
Cook Time 40 minutes
Course Main Course
Cuisine English

Ingredients
  

Pastry

  • 550 g strong white bread flour
  • 135 g Butter
  • 135 g Lard
  • 1 pinch Sea Salt
  • 160 g Water Cold
  • Parsley

Filling

  • 140 g Brown Onions
  • 400 g Beef Skirt Diced – 2 cm
  • 100 g Jerusalem Artichoke Peeled and Diced – 1 cm
  • 200 g Potatoes Peeled and Diced – 1 cm
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 50 g Butter
  • 1 Egg Beaten, to glaze

Instructions
 

Pastry

  • Place flour, butter, lard and salt in a mixing ball
  • Add the water
  • Mix with a mixer and knewad for some time until you can form a ball. This could be done also with your hands, will just take some longer time. Please the ball in teh fridge to chill for half hour.

Filling

  • While the pastry is getting cold, you can start to prepare the filling. Chop the parsley, peel and chop onions, peel and cut the potatoes and the jerusalem artichoke in 1 cm cubes.
  • Put everything in a bowl and add the meat pieces (aorund 2 cm each).
  • Add pepper and salt and mix.

Assemble

  • Take the pastry from the fridge and make 6 balls out of it, about the same size. Roll each ball about 3 mm thick and refine the shape with a knife to make a round shape.
  • Preheat the oven to 180 degrees Celsius – fan setting.
  • Divide the mix of potatoes, meat and jerusalem artichoke in 6 and put one in each pastry, making sure to put it only in one side. Add a knob of butter in each.
  • Fold each pastry to an half moon shape and close it pinching the boarders. With a knife cut the pastry in the middle, so while baking the steam can escape.
  • Glaze each with the beaten egg and bake it for 40-50 minutes.

Video

Keyword Cornish Pastry, Jerusalem Artichoke, Potatoes

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