Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Cornish Pasties
OVERVIEW
METHOD
Smoking
Prep Time
40 Mins
Cooking Time
40 minutes
Serves
Makes 8 Pasties
Suggested Wood
Oak
Ability
Intermediate
INGREDIENTS
- Shortcrust Pastry Ready Rolled Sheets x 3 / Blocks x 2
- 400g Beef Skirt, cut into small cubes
- 300g Potato, peeled and diced
- 150g Swede or Turnip, peeled and diced
- 150g Onion, peeled and sliced
- ProQ Beefy Rub, to season
- Cornish Clotted Cream
- BBQ Rub of your choice to sprinkle
- Beaten egg or milk to glaze
INGREDIENTS
- Shortcrust Pastry Ready Rolled Sheets x 3 / Blocks x 2
- 400g Beef Skirt, cut into small cubes
- 300g Potato, peeled and diced
- 150g Swede or Turnip, peeled and diced
- 150g Onion, peeled and sliced
- ProQ Beefy Rub, to season
- Cornish Clotted Cream
- BBQ Rub of your choice to sprinkle
- Beaten egg or milk to glaze
METHOD
STEP 1
Take your pre-rolled shortcrust pastry and cut into circles the size of a side / small plate.
STEP 2
Layer the vegetables and meat on one half of the pastry, adding a swizz of ProQ Beefy Rub as you go and a dollop of clotted cream.
STEP 3
Wet the edge of the pastry, and fold it on itself and crimp around the edge using your fingertips. Give the pastry an egg or milk wash, and a sprinkle of your favourite rub on the top.
STEP 4
Light a large fire in the charcoal basket of your BBQ, then open all the vents to maximise air flow to your fire. Leave the lid off to really get it going.
STEP 5
Place your pizza stone on the first stacker above the fire and now place the lid on and wait for it to heat up to around 180°C – 200°C / 350°F – 395°F.
STEP 6
Generously sprinkle your pizza stone with cornmeal or semolina flour and carefully slide your pasties onto the pizza stone and put the BBQ lid on and leave to bake. Once the pastry is golden (around 30 – 40 mins) then take off and leave to cool before tucking into your favourite Cornish dish.
Tip – we prefer to side crimp as it's the more traditional method in Cornwall but you can top crimp if you wish!
