How to Freeze Cornish Pasties?
To freeze Cornish pasties, follow these simple steps.
Firstly, prepare the pasty filling by combining diced onion, swede (or carrot), potato, and finely diced steak.
Season the mixture with salt and pepper to taste.
Next, make the pastry by rubbing chilled butter into all-purpose flour until the mixture resembles breadcrumbs.
Gradually add cold water, using just enough to form a firm dough.
Roll out the pastry and cut it into rounds.
Place a generous portion of the filling onto one half of each round, leaving a border.
Moisten the edges, fold over, and crimp to seal.
Once assembled, place the uncooked pasties on a tray lined with baking paper and freeze until firm.
Once frozen, transfer the pasties to airtight freezer bags or containers and label with the date.
When ready to bake, preheat the oven, brush the pastries with egg wash, and cook from frozen for approximately 45 minutes or until golden brown and heated through.
Ensure to follow the recommended cuts of meat suitable for pan-frying for best results.
Quick Tips and Facts:
1. Cornish pasties were originally created as a convenient meal for miners working in the tin mines of Cornwall, England. The thick crust provided miners with a handle to hold the pasty without contaminating their meal with dirty hands.
2. The traditional Cornish pasty has a distinct D shape, with a thick, crimped crust on one side. This was originally a practical design, as it allowed miners to hold the pasty with their dirty hands, eat the filling inside, and then discard the crust without touching it.
3. During World War II, the Cornish pasty became a symbol of British resistance against German occupation. Underground bakers surreptitiously made pasties and distributed them to soldiers and resistance fighters as a symbol of hope and unity.
4. There is a specific technique to eat a Cornish pasty known as the “pasty crimp.” Folklore suggests that if two people eat a pasty together, they should each take a bite from opposite ends, and if they reach the center at the same time, they are destined to be married.
5. The world’s largest Cornish pasty was baked in 2010 in Cornwall and weighed a whopping 6.5 metric tons (14,330 pounds). It took over ten hours to bake, required a team of 60 people to prepare and was ultimately eaten by over 7,000 people.
Chilled Butter And All-Purpose Flour
Cornish pasties are known for their flaky, buttery crust that melts in your mouth. To achieve this delectable texture, it is important to start with a perfect combination of chilled butter and all-purpose flour. Keeping the butter cold is crucial, as it creates pockets of steam while baking, resulting in the desired flakiness.
To begin, cut cold butter into small cubes and place it in a bowl with the all-purpose flour. Using your fingertips or a pastry cutter, gently work the butter into the flour until it resembles coarse crumbs. Take care not to over-mix, as this can result in a less tender pastry.
Once the dough comes together, shape it into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes, allowing the butter to firm up and the gluten in the flour to relax. This step is essential to ensure the pastry retains its shape when frozen and baked.
Preparing The Filling: Onion, Swede, Potato, And Steak
The filling of a Cornish pasty is a delightful combination of vegetables and meat. Traditional recipes call for diced onion, swede (also known as rutabaga), potato, and steak. However, if swede is not available, carrot can be used as a substitute without compromising the taste.
Start by peeling and finely chopping the onion. Next, peel and dice the swede and potato into small, bite-sized pieces. For the steak, it is crucial to choose a cut that is suitable for pan-frying. Options such as skirt steak, sirloin, or ribeye work well due to their tenderness and rich flavor.
In a large bowl, combine the chopped onion, swede, potato, and steak. Mix them together, ensuring an even distribution of ingredients. The combination of sweet onion, earthy swede, and starchy potato perfectly complements the savory steak, creating a filling that is both flavorful and comforting.
Seasoning With Salt And Pepper
To enhance the natural flavors of the filling, it is important to season the mixture with salt and pepper. The exact amount will vary according to personal preference, but a generous pinch of salt and a few grindings of black pepper should be enough.
Take care to season the filling mixture thoroughly, ensuring that the flavors are well distributed. Taste a small amount of the filling to see if any additional salt or pepper is required. Keep in mind that the flavors will get slightly stronger after freezing, so be careful not to overseason.
Proper seasoning is crucial for bringing out the best taste in Cornish pasties. It allows the individual ingredients to shine while also harmonizing with the delicate pastry shell. Make sure to take your time and find the right balance, as a well-seasoned filling can greatly enhance the overall eating experience.
Mixing In Beef Stock For Flavor
To enhance the richness and depth of flavors in the filling, adding beef stock is a secret weapon. This step ensures that every bite of the Cornish pasty is bursting with savory goodness.
In a separate bowl, combine the prepared filling with a splash of beef stock. Gently mix until the stock has been evenly distributed throughout the mixture. Be careful not to add too much liquid, as the goal is to moisten the filling slightly without making it too wet.
The beef stock not only adds flavor but also helps keep the filling hydrated during the freezing and baking process. This ensures that the Cornish pasties remain incredibly flavorful, even after being frozen and reheated.
Key points:
- Adding beef stock enhances the richness and depth of flavors.
- Gentle mixing with a splash of beef stock evenly distributes the liquid.
- The goal is to moisten the filling slightly without making it too wet.
- Beef stock helps keep the filling hydrated during freezing and baking.
- Cornish pasties remain flavorful even after being frozen and reheated.
Freezing Cornish Pasties For Later
Once the pastry dough and filling are prepared, it’s time to assemble and freeze the Cornish pasties for later enjoyment.
Take the chilled pastry dough out of the refrigerator and divide it into equal portions, depending on the desired size of the pasties.
Roll out each portion of dough into a circle of about 8 to 10 inches in diameter.
Spoon a generous amount of the prepared filling onto one half of the pastry circle, leaving a border around the edges.
Fold the other half of the pastry over the filling, creating a semicircular shape.
To ensure the pasties are properly sealed, crimp the edges by folding and twisting the dough.
Place the assembled pasties on a baking sheet lined with parchment paper, making sure they do not touch each other.
Place the baking sheet in the freezer and allow the pasties to freeze for at least 4 hours.
Once frozen, transfer the Cornish pasties into airtight freezer bags or containers.
Label them with the date and contents for easy identification.
These frozen pasties can be stored for up to 3 months without compromising their quality or flavor.
Recommended Cuts For Pan-Frying
When it comes to pan-frying Cornish pasties, it is crucial to choose the right cuts of meat. Certain cuts are better suited for this cooking method, as they retain tenderness and deliver exceptional flavor.
Skirt steak, also known as hanger steak, is a fantastic choice due to its rich marbling and robust taste. Its thin and long grain makes it easy to cut into small, bite-sized pieces that will cook evenly within the pasty.
Sirloin steak is another excellent option, offering a balance of flavor and tenderness. Its moderate marbling ensures a juicy and succulent filling. Cubing the sirloin into small chunks ensures that the steak is cooked to perfection without compromising the overall texture of the pasty.
For those seeking an indulgent and well-marbled option, ribeye steak is a superb choice. Known for its exceptional tenderness and full-bodied flavor, ribeye steak offers a melt-in-your-mouth experience that elevates the Cornish pasty to new heights.
By using these recommended cuts, you can be confident that your Cornish pasties will deliver the perfect balance of flavors and textures, ensuring a memorable dining experience.
In conclusion, freezing Cornish pasties is a simple yet effective preservation method that allows you to enjoy these delectable treats at your convenience. By following the steps outlined above, you’ll be able to savor the flaky, buttery crust and flavorful filling whenever the craving strikes. Remember to use chilled butter and all-purpose flour for the perfect pastry, prepare the filling with onion, swede (or carrot), potato, and pan-fry appropriate cuts of steak. Season the filling with salt, pepper, and beef stock for optimal flavor. Once assembled, freeze the pasties and store them properly. When it’s time to indulge, cook the pasties from frozen for a convenient and satisfying meal. So go ahead, freeze those Cornish pasties and enjoy a taste of Cornwall whenever you desire!
Frequently Asked Questions
Can you freeze fresh Cornish pasties?
Yes, fresh Cornish pasties can indeed be frozen. For optimal results, it is recommended to freeze them after glazing but before baking. By taking this approach, you can easily store them for later and enjoy them with minimal effort. If baking from frozen, it may be necessary to slightly lower the oven temperature and extend the baking time to ensure a perfectly cooked pasty.
Can you reheat a Cornish pasty from frozen?
Yes, you can absolutely reheat a frozen Cornish pasty. To do so, simply place the pasty on a non-greased cookie sheet and bake it in the center of the oven. If the pasty is already thawed, it should take around 15 minutes to reheat, while frozen pasties may require up to 40 minutes. For each additional pasty, add 2 minutes to the reheating time. This allows the pasty to warm up evenly and ensures a delicious, piping hot treat that maintains its original flavors.
How do you store cooked Cornish pasties?
To store cooked Cornish pasties, it is recommended to let them cool completely before placing them in an airtight container or wrapping them tightly in aluminum foil. This will help prevent any moisture loss and keep the pasties fresh. Store them in the refrigerator and consume within 72 hours for the best taste and quality. If you’d like to extend the shelf life, you can also freeze the pasties on the day of purchase for up to 1 month. Simply wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer bag. Thaw them in the refrigerator overnight before reheating.
To reheat or cook your Cornish pasty, preheat your oven to 350°F (175°C). Remove the pasty from the refrigerator or freezer and let it come to room temperature. Place it on a baking sheet and bake for 15-20 minutes or until heated through. This will ensure the pastry is crisp and the filling is piping hot. Alternatively, you can also reheat the pasty in a microwave, although the pastry may lose some of its crispness. Heat it on high for 1-2 minutes, or until the pasty is heated thoroughly. Enjoy your delicious Cornish pasty as a warm and comforting treat.
How do you defrost Cornish pasty?
To defrost a Cornish pasty, first, remove it from any packaging. If the pasty is already thawed, placing it in the refrigerator overnight will speed up the reheating process. For optimal results, bake the pasty for 15 minutes if thawed or 45 minutes if solidly frozen. This method ensures a delicious, warm Cornish pasty ready to be enjoyed.