Vegetarian Cornish Pasty

Week 5 of the GBBO and this week it was pastry week. Linda was incredibly excited and then promptly managed to mess up all three challenges, which was a shame as I liked her. But, that’s the way the pastry crumbles. Both me and my lovely wife, Helen, are enjoying this series, probably because the bakers and challenges are a bit more normal. However, no one would ever in their right mind make a pastry cage.

This week the signature bake was Cornish Pastries and the technical bake was eclairs. I have never made Choux pastry and it must have been over 20 years since I made regular savoury pastry. Therefore we decided that my challenge today was to bake some tasty Cornish Pastries.

First up I chopped and roasted some potatoes, carrots, onion, squash and cauliflower, tossed in turmeric, cumin, coriander and chilli powder. Once softened I added some frozen peas and fresh chopped coriander. I then left it too cool.

Next up was the pastry. Using a Mary Berry recipe it came together easily and quickly. While I mentioned that I haven’t made pastry for years, I do often make crumbles, so I knew the basics. The pastry was then left in the fridge for 20 mins.

I then split the pastry into four pieces, rolled each one out, spooned in the filling and tried to seal and crimp the pasties. Again, this is where I came unstuck as they all looked different and only one of them looked good. I had also made far too much filling (or not enough pastry). I egg washed them and popped them in the oven for 25 minutes.

As you can see my egg washing was very slapdash.

The inside did look good, and the pastry was very good, in fact my amazing wife said that it was the best pastry and the best pasty that she had ever tasted. Proud moment for little old me, especially as once again it was my first attempt.

Next week is a first for Bake Off with Japanese week, whatever that means.