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Before you jump to Traditional Cornish Pasties recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is today much more popular than in the past and rightfully so. The overall economy is affected by the number of people who are suffering from health problems such as hypertension, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, simply making a couple of minor changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most probably purchase many items out of habit. For example, most likely you have never checked the box of your favorite cereal to see its sugar content. A good healthy option can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating regimen.

Hence, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to traditional cornish pasties recipe. To make traditional cornish pasties you only need 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Traditional Cornish Pasties:

1. Use for the pastry
2. Get x strong flour
3. Use beef suet
4. Provide x lard
5. Prepare x cold water
6. You need x table salt and black pepper
7. You need for the filling
8. Provide x skirt of beef
9. You need x maris piper potatoes
10. Provide x swede
11. Provide x white onion
12. Prepare x chopped parsley and thyme
13. You need salt and pepper
14. Prepare x beaten egg for glaze

Steps to make Traditional Cornish Pasties:

1. Combine the lard, suet and water into the strong flour, along with the salt and pepper
2. Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there.
3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl.
4. Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain
5. Season well and thoroughly mix
6. Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc.
7. Roll the pastry to the size of a large dinner plate, 10 - 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre.
8. Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle
9. Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under
10. Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking
11. Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s

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