Cornish Pasties

Candy Lesher Cooking Studio | Culinary Expert

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Cooking Studio AZ,
providing cooking classes for everyday people in a 5-Star setting,
Presents: Candy Lesher’s Updated Cornish Pasties (Stuffed Breads)This is a contemporary version that uses yeast dough (easier to handle than pastry dough), Texas-size muffin pans (easier to form) and a variety of international fillings. Even easier, you can purchase pizza dough from many stores. This is perfect eat-in-hand food for picnics, lunch boxes and fast dinners on the run!

Makes 6.

Ingredients:
Basic Yeast Dough
4 cups all-purpose flour
1 teaspoon (scant) yeast – Red Star is my favorite
1 ¼ cups warm water (110 degrees)
2 teaspoons kosher salt
¼ cup olive oil

Directions:
1. Place 1 cup of the flour and yeast in a large bowl. Whisk in water and let stand for 10 minutes, or until very bubbly.

2. Whisk in salt and oil. Stir in remaining flour, adding additional flour if needed to form a soft but not sticky dough. Knead 10 minutes by hand, 5 minutes if using a mixer.

3. Turn dough out into a large, lightly greased/oiled bowl, turning dough once to coat. Cover with plastic wrap and let sit in a cool spot (65-70 degree) until doubled, approximately 2 hours.

4. Punch dough down and evenly divide into 6. Roll or pat into an 8-inch circle. Place a tablespoon of “sauce” into the center. Top with cheese, then meat (if desired), then veggies, being careful not to overfill.

5. Pull up two opposite sides and pinch together at the top. Pull up the two remaining sides and pinch just the top. Gather the remaining dough and pinch into the top, sealing it completely.

6. Place in a lightly greased muffin tin, seam side down. Repeat with remaining dough. Brush lightly with egg wash if desired (1 egg beaten with 1 tablespoon water); you can also sprinkle the top with colorful seeds (white and black sesame seeds) or large-crystal salt.

Sauce Suggestions:
Pasta sauces; pesto; aioli; olive or vegetable tapenades; herbed butter (chilled)

Filling Suggestion:
Raw or roasted bell peppers; raw or cooked onions: raw or cooked mushrooms; sliced olives; chopped artichoke hearts; pickled vegetables; variety of sausages; lunch meats (like ham); leftover roasted or grilled meats; variety of cheeses (mozzarella, havarti, provolone, jack, etc).

Pairs Well With:

Cabernet	Merlot

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