Golden Bee Cornish Pasties With Garlic Aioli |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a yummy version of cornish pasties from the Golden Bee restaurant; note that it calls for small eggs. Ingredients:
1 1/2 ounces powdered sugar |
7 ounces butter |
11 ounces pastry flour |
1 pinch salt |
3 small eggs |
12 ounces ground beef |
1/2 yellow onion, diced |
2 carrots, diced |
4 tablespoons olive oil |
salt, to taste |
pepper, to taste |
1 large potato, diced |
8 tablespoons beef gravy |
2 1/2 fresh garlic cloves, peeled and chopped |
1 pinch coarse sea salt or 1 pinch kosher salt |
1 egg yolk, at room temperature |
1/2 lemon, juice of |
2/3 cup pure olive oil |
1/3 cup extra virgin olive oil |
fresh ground black pepper, to taste |
Directions:
1. To make the shortbread crust, cream together powdered sugar and butter.
2. Add the pastry flour, salt, and 2 small eggs.
3. Mix well until well incorporated, but do not over mix.
4. Roll dough between wax paper.
5. Cut into 5-1/2” diameter circles (smaller for appetizers, larger for entrées).
6. Sauté beef with onions, carrots, olive oil, salt, and pepper.
7. Add potatoes and cook to al dente.
8. Add beef gravy and gently mix.
9. Remove mixture from heat and allow to cool down.
10. Preheat oven to 350 degrees Fahrenheit.
11. Place on shortbread circles, fold into half moons, and seal.
12. To make egg wash, mix remaining small egg with a small amount of water.
13. Brush egg wash onto sealed pasties.
14. Bake for approximately 15 minutes or until golden brown.
15. Plate and garnish with Garlic Aioli, tomatoes, and cornichons.
16. GARLIC AIOLI:.
17. Place garlic and salt in a food processor fitted with a metal blade, or in a blender, and pulse for 2 seconds.
18. Add the egg yolk and lemon juice, and pulse on and off until blended.
19. Turn on and begin adding the olive oil (first the pure olive oil, then the extra virgin olive oil) in a thin stream.
20. If the mixture becomes too thick, thin it out with some room temperature water and continue adding oil until you’ve used it all.
21. Finish with salt and pepper to taste.
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