Name: Cornish cowboy pasties
Total time: 1 h 30 min
Yield: 1
Cuisine: american
Ingredients: 250 g butter; 300 ml hot water; 500 g plain flour plus extra for dusting; 1 large free-range egg beaten; 1 handful medium ground cornmeal or polenta; 1 red onion peeled and finely chopped; olive oil; 4 skinless, boneless higher-welfare chicken thighs cut into 2cm dice; ½ small butternut squash (approximately 250g) peeled and cut into 1cm chunks; 1 carrot peeled and roughly chopped; 1 medium potato peeled and cut into 1cm chunks; 6 sprigs fresh sage or thyme leaves picked and chopped; nutmeg; 300 ml organic chicken stock; 2 tablespoons Worcestershire sauce; 1 tablespoon plain flour

Cornish cowboy pasties

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Total Time:
1 hour 30 minutes

Delicious Cornish pasties inspired by British miners, with a flavorful twist for modern palates.

Ingredients:

250 g butter
300 ml hot water
500 g plain flour plus extra for dusting
1 large free-range egg beaten
1 handful medium ground cornmeal or polenta
1 red onion peeled and finely chopped
4 skinless, boneless higher-welfare chicken thighs cut into 2cm dice
½ small butternut squash (approximately 250g) peeled and cut into 1cm chunks
1 carrot peeled and roughly chopped
1 medium potato peeled and cut into 1cm chunks
6 sprigs fresh sage or thyme leaves picked and chopped
nutmeg
300 ml organic chicken stock
1 tablespoon plain flour

Instructions:

To prepare the pastry dough, begin by preheating the oven to 180°C/350°F/gas 4. Bring butter and water to a boil in a large pan, then remove from heat. Gradually stir in flour and 1 tablespoon of sea salt until a dough forms. Shape the dough into a smooth ball on a floured surface. Place the dough in a floured bowl, cover with cling film, and chill in the fridge for about 30 minutes.

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