Jamie Oliver Cornish Pasty is made with chicken thighs, butternut squash, carrot, potato, red onion, fresh sage, and thyme. This hearty Jamie Oliver Cornish Pasty recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Cornish Pasty Recipe:
- Authentic and Traditional: This recipe gives you the classic taste of Cornish pasties with a modern touch, bringing Cornwall’s flavors to your kitchen.
- Easy Ingredients: It uses ingredients you can easily find at any store, making it simple to prepare.
- Hearty and Filling: The mix of chicken, vegetables, and rich pastry makes a complete and satisfying meal.
- Easy to Make: The steps are simple and easy to follow, great for both new and experienced cooks.
- Great Flavor: Fresh herbs, nutmeg, and Worcestershire sauce make the filling taste delicious and savory.
🍖 Jamie Oliver Cornish Pasty Ingredients
The Pastry Ingredients:
- 1 cup (250 g) butter
- 1 ¼ cups (300 ml) hot water
- 4 cups (500 g) plain flour, plus extra for dusting
- 1 large egg, beaten
- ¼ cup (30 g) medium ground cornmeal or polenta
The Filling Ingredients:
- 1 red onion, peeled and finely chopped
- 2 tablespoons olive oil
- 4 skinless, boneless chicken thighs, cut into ¾-inch (2 cm) pieces
- ½ small butternut squash (about 1 cup or 250 g), peeled and cut into ½-inch (1 cm) pieces
- 1 carrot, peeled and roughly chopped
- 1 medium potato, peeled and cut into ½-inch (1 cm) pieces
- 6 sprigs fresh sage or thyme, leaves picked and chopped
- ½ teaspoon ground nutmeg (or 3-4 gratings of whole nutmeg)
- 1 ¼ cups (300 ml) chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon plain flour
🥐How To Make Jamie Oliver Cornish Pasty
1. Make The Pastry:
- Preheat the oven to 180°C (350°F) or gas mark 4.
- In a large pan, bring the butter and water to a boil, then remove from heat.
- Gradually stir in the flour and 1 tablespoon of sea salt until a dough forms.
- Transfer the dough to a floured surface and shape it into a smooth ball.
- Place the dough in a floured bowl, dust the top with flour, cover with cling film, and chill in the fridge for 30 minutes.
2. Prepare The Filling:
- Heat the olive oil in a large pan over medium heat.
- Fry the chopped onion for 10 minutes until soft.
- Add the chicken pieces and cook for 5 minutes until browned.
- Add the butternut squash, carrot, potato, and herbs. Fry for another 5 minutes.
- Add the nutmeg, salt, and black pepper. Stir in the chicken stock and Worcestershire sauce.
- Mix in the flour and simmer on medium heat for 15 to 20 minutes until the mixture thickens.
3. Roll The Pastry:
- Dust a clean surface and rolling pin with flour.
- Divide the dough in half and roll each half until it’s slightly thinner than ¼ inch (0.5 cm).
- Use a 6-inch (15 cm) cereal bowl to cut out 4 circles from each half. Re-roll the pastry if needed to make 8 circles.
4. Assemble The Pasties:
- Dust the pastry circles with flour.
- Spoon the filling into the center of each circle.
- Brush the edges with beaten egg, fold each circle in half over the filling, and crimp the edges to seal. Check out this video on how to crimp pasties for more help.
5. Bake The Pasties:
- Line 2 baking trays with greaseproof paper and sprinkle with cornmeal or polenta.
- Place the pasties on the trays, brush with beaten egg, and sprinkle with more cornmeal.
- Bake for 30 to 35 minutes until golden brown.
- Serve hot with a fresh green salad.
💭Recipe Tips:
- Chill the Dough: Keep the dough cold before rolling it out. This makes it easier to work with and stops it from getting too sticky.
- Same Size Pieces: Cut the vegetables and chicken into the same size pieces. This helps everything cook evenly and makes each bite the same.
- Seal Well: When closing the pasties, make sure to seal the edges well. This stops the filling from leaking out while baking.
- Use Fresh Herbs: Fresh sage or thyme taste better than dried ones. Try to use fresh herbs if you can.
- Check Seasoning: Taste the filling before you put it in the pasties. Add more salt and pepper if needed to make sure it tastes good.
🥗 What To Serve With Cornish Pasty?
Cornish pasties go well with a fresh green salad, roasted vegetables, mashed potatoes, and gravy. They also can be served alongside coleslaw, baked beans, steamed broccoli, and apple sauce for a full and tasty meal.
🎚 How To Store Leftovers Cornish Pasty?
- Refrigerate: Place the cooled pasties in an airtight container and store in the fridge for up to 3 days.
- Freeze: Wrap each cooled pasty tightly in plastic wrap, then in foil. Store in a freezer-safe bag or container for up to 3 months.
🥵 How To Reheat Leftovers Cornish Pasty?
- In the Oven: Preheat the oven to 180°C (350°F). Place the pasties on a baking sheet and heat for 10-15 minutes or until warm.
- In the Microwave: Place the pasty on a microwave-safe plate and heat on medium power for 2-3 minutes, or until warm.
FAQ’S:
Can I Use Store-bought Pastry Instead Of Making My Own?
Yes, you can use store-bought pastry to save time. Just make sure to choose a high-quality puff or shortcrust pastry.
What Other Meats Can I Use Instead Of Chicken?
You can substitute the chicken with beef, pork, or even lamb for different flavors. Adjust the cooking time as needed for the meat you choose.
How Do I Know When The Filling Is Cooked Properly?
The filling is done when the vegetables are tender, the chicken is cooked through, and most of the liquid has evaporated, leaving a thick gravy.
Can I Add Cheese To The Filling?
Yes, adding a bit of cheese like cheddar or Gouda to the filling can enhance the flavor. Add it during the last few minutes of cooking the filling.
How Can I Prevent The Pasties From Leaking During Baking?
Make sure to crimp the edges of the pastry well and avoid overfilling the pasties. Also brushing the edges with beaten egg before sealing can help them stick together better.
More Jamie Oliver Recipe:
- Jamie Oliver Salmon And Prawn Pie In A Pan
- Jamie Oliver Mince And Onion Pie
- Jamie Oliver Steak And Mushroom Pie
Jamie Oliver Cornish Pasty Nutrition Fact
- Calories: 329
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 101mg
- Sodium: 448mg
- Total Carbohydrate: 32g
- Dietary Fiber:2g
- Total Sugars: 2g
- Protein: 13g
- Calcium:34mg
- Iron: 3mg
- Potassium: 311mg
Jamie Oliver Cornish Pasty
Description
Jamie Oliver Cornish Pasty is made with chicken thighs, butternut squash, carrot, potato, red onion, fresh sage, and thyme. This hearty Jamie Oliver Cornish Pasty recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
The Pastry Ingredients:
The Filling Ingredients:
Instructions
- Preheat the oven to 180°C (350°F) or gas mark 4.
- In a large pan, bring the butter and water to a boil, then remove from heat.
- Gradually stir in the flour and 1 tablespoon of sea salt until a dough forms.
- Transfer the dough to a floured surface and shape it into a smooth ball.
- Place the dough in a floured bowl, dust the top with flour, cover with cling film, and chill in the fridge for 30 minutes.
- Heat the olive oil in a large pan over medium heat.
- Fry the chopped onion for 10 minutes until soft.
- Add the chicken pieces and cook for 5 minutes until browned.
- Add the butternut squash, carrot, potato, and herbs. Fry for another 5 minutes.
- Add the nutmeg, salt, and black pepper. Stir in the chicken stock and Worcestershire sauce.
- Mix in the flour and simmer on medium heat for 15 to 20 minutes until the mixture thickens.
- Dust a clean surface and rolling pin with flour.
- Divide the dough in half and roll each half until it’s slightly thinner than ¼ inch (0.5 cm).
- Use a 6-inch (15 cm) cereal bowl to cut out 4 circles from each half. Re-roll the pastry if needed to make 8 circles.
- Dust the pastry circles with flour.
- Spoon the filling into the center of each circle.
- Brush the edges with beaten egg, fold each circle in half over the filling, and crimp the edges to seal. Check out this video on how to crimp pasties for more help.
- Line 2 baking trays with greaseproof paper and sprinkle with cornmeal or polenta.
- Place the pasties on the trays, brush with beaten egg, and sprinkle with more cornmeal.
- Bake for 30 to 35 minutes until golden brown.
- Serve hot with a fresh green salad.
Make The Pastry:
Prepare The Filling:
Roll The Pastry:
Assemble The Pasties:
Bake The Pasties:
Notes
- Chill the Dough: Keep the dough cold before rolling it out. This makes it easier to work with and stops it from getting too sticky.
- Same Size Pieces: Cut the vegetables and chicken into the same size pieces. This helps everything cook evenly and makes each bite the same.
- Seal Well: When closing the pasties, make sure to seal the edges well. This stops the filling from leaking out while baking.
- Use Fresh Herbs: Fresh sage or thyme taste better than dried ones. Try to use fresh herbs if you can.
- Check Seasoning: Taste the filling before you put it in the pasties. Add more salt and pepper if needed to make sure it tastes good.
Jamie Oliver Cornish Pasty