This week we celebrate Cornish Pasty Week (23rd – 29th Feb 2020), a week-long celebration of the much loved traditional beef, potato, turnip and onions filled pastry creations which are deservedly popular. Our recipe this week tips a nod to this traditional delight, whilst offering a sensational vegetarian version with a rich mushroom filling from Marcus Wareing’s popular cookbook, ‘The Gilbert Scott Book of British Food‘.
For the pastry
- 340g plain flour
- 1/2 tsp salt
- 150g cold unsalted butter, diced
- 1 free-range egg, beaten with a little milk
- 1 beaten free-range egg yolk, for glazing
For the mushroom filling
- 2 tbsp vegetable oil
- 150g button mushrooms, quartered
- 150g field mushrooms, diced into 1cm pieces
- 1tbsp red wine vinegar
- 25g butter
- 4 tbsp double cream
- leaves from 1/4 bunch of thyme
- 2 tbsp crème fraîche
For the pastry, put the flour and salt in a bowl and rub in the butter until the mix resembles breadcrumbs. Add the egg and enough milk to bind to a stiff dough, being careful not to over-mix. Shape into a ball, wrap in clingfilm and place in the fridge to chill for 20 minutes.
Meanwhile, make the mushroom filling. Heat 1 tablespoon of the oil in a pan, add the button mushrooms with a good pinch of salt and cook until golden and all of the liquid has evaporated. Tip the mushrooms into a colander and set aside. Repeat with the field mushrooms, using the remaining oil.
Add the vinegar to the pan and heat until it is bubbling, then about 1 minute later add the butter. Return all the mushrooms to the pan. Add the double cream and thyme, stirring to mix, and cook for 1 minute. Transfer half of the mushrooms to a blender or food processor and blend to a puree. Return this puree to the remaining mushrooms in the pan and add the crème fraîche with seasoning to taste. Transfer the mushroom mix to a shallow dish and cool, then cover with clingfilm and place in the fridge to firm.
Remove the pastry dough from the fridge and divide into six equal portions. Roll out each portion on a floured work surface and cut out a 15cm diameter round.
Divide the mushroom mix among the six pastry rounds, spooning it on to one half and leaving a 2cm edge clear. Brush the pastry edge with egg yolk, then fold over the empty half to make a half-moon shape and press the edges to seal well. Crimp together with your fingers. Chill for 20 minutes.
Preheat the oven to 180°C / 350°F / gas mark 4. Place the pasties on a baking tray lined with baking parchment and brush liberally with egg yolk. Bake for 15-20 minutes, until lightly golden. Serve hot.
INVITATION TO GILBERT SCOTT
Alternatively, try some of Marcus’ creations first hand at The Gilbert Scott. Dine with the Luxury Restaurant Club and members and their guests (up to a party of 4) receive a complimentary ‘1873’ cocktail in the restaurant, see details. The 1873 cocktail contains Bombay Sapphire, apple, cranberry and rhubarb. Download the Luxury Restaurant Guide free app here and follow steps to join club.