When you’re about to dive into a plate of Jamie Oliver’s Cornish pasties, think about what will complement this hearty dish.
A crisp garden salad, bursting with fresh greens and a tangy vinaigrette, balances the richness of the pastry. You could also serve your pasties with a side of rich and flavorful cider for that classic British twist.
If you’re aiming for something warm, a comforting bowl of tomato soup can be a delightful counterpart, adding a juicy contrast. Lastly, don’t forget traditional peas or a dollop of apple chutney; their sweetness and acidity lift every bite of the savory pasty.
As I set out to make Jamie Oliver’s Cornish pasties, my kitchen buzzed with excitement. There’s something magical about crafting a dish that has its roots deep in British culture.
Originating from Cornwall, these pasties were originally designed for miners, filled with sustenance and flavor, wrapped in a portable crust.
Today, I’m here to share my journey, tips, and insights into bringing Jamie’s recipe to life in your own kitchen. Trust me, this dish is not just food; it’s a piece of history packed in pastry.
What are Jamie Oliver Cornish Pasties?
Jamie Oliver’s Cornish pasties are a delightful blend of flaky pastry and a savory filling, rich in flavor and texture. The recipe showcases a vibrant combination of chicken, fresh vegetables, and fragrant herbs.
Each bite offers a wonderful crunch from the exterior contrasted with tender and hearty meat and veggies inside. This isn’t just about filling a pastry; it’s about capturing flavors, tradition, and a bit of culinary art.
What Does It Taste Like?
The taste of Jamie Oliver’s Cornish pasties is like a warm hug on a cold day. The buttery, flaky pastry crumbles delightfully when bitten, revealing a savory filling where the chicken is tender and juicy, enriched by spices and herbs.
The sweetness of vegetables like butternut squash and carrots come forth, balanced by a touch of smoky paprika. Each mouthful warrants appreciation, making it impossible to stop at just one.
Why This Recipe Works?
1. Quality Ingredients Matter
Using fresh, high-quality ingredients gives this recipe its depth. By opting for free-range chicken, organic vegetables, and a handful of aromatic herbs, you ensure each pasty carries not just flavor but a commitment to wholesome cooking.
2. Balance of Flavors
The combination of savory chicken, sweet butternut squash, and aromatic herbs creates a delightful interplay of tastes. This balance makes your palate dance and keeps each bite interesting.
3. Textural Contrast
The contrast between the flaky crust and the succulent filling elevates this dish. The texture plays a key role in the eating experience, ensuring it isn’t just a mundane meal but a celebration of textures.
4. Easy to Prepare
Even if you’re not a seasoned chef, Jamie’s detailed instructions and practical tips make this recipe accessible. You’ll find yourself empowered as you create something that feels gourmet without feeling overwhelmed.
Ingredients for Jamie Oliver’s Cornish Pasties
- PASTRY
- 250g chilled unsalted butter
- 300ml warm water
- 500g all-purpose flour, plus extra for rolling
- 1 large free-range egg, beaten
- A small handful of finely ground cornmeal or polenta
- FILLING
- 6 fresh sage sprigs or thyme, leaves stripped and finely chopped
- 1 tablespoon extra virgin olive oil
- 1 red onion, peeled and finely diced
- 4 boneless, skinless free-range chicken thighs, cut into 2cm cubes
- Half a small butternut squash (about 250g), peeled and diced into 1cm cubes
- 1 medium carrot, peeled and roughly chopped
- 1 medium potato, peeled and diced into 1cm cubes
- A pinch of freshly grated nutmeg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 300ml homemade chicken stock (or organic)
- 2 tablespoons dark Worcestershire sauce
- 1 tablespoon plain flour
Step-by-Step Instructions
Step 1: Making the Pastry
First things first, let’s whip up that pastry. In a large bowl, combine the flour and melted butter. Mix until the mixture resembles breadcrumbs. Slowly add the warm water and knead until smooth. Wrap in cling film and let it chill in the fridge for 30 minutes.
Step 2: Preparing the Filling
In a pan over medium heat, add the olive oil. Toss in the diced onion and cook until translucent. Then add the diced chicken and cook until golden. Lots of flavors are developing here!
Step 3: Vegetables Time
Once the chicken is done, add the butternut squash, carrot, and potato. Season with nutmeg, paprika, and the herbs.
Pour in the chicken stock and Worcestershire sauce. Let everything simmer until the veggies are slightly tender, about 10 minutes. You want them soft but not mushy.
Step 4: Thickening the Mix
Stir in the plain flour. This thickens up our filling, making sure it doesn’t ooze out during baking. After a few more minutes on the stove, take it off the heat and allow it to cool.
Step 5: Rolling Out the Dough
Grab your chilled pastry. On a lightly floured surface, roll it out to about 5mm thickness. Cut circles large enough to hold a generous spoonful of filling—around 20cm diameter works well.
Step 6: The Assembling
Place a spoonful of your cooled filling on one half of the pastry circle. Brush the edges with beaten egg to seal. Fold and crimp the edges to create a sturdy pocket.
Step 7: Baking Time
Preheat your oven to 200°C (400°F). Place your pasties on a baking tray lined with parchment paper. Give them a brush with the leftover egg for a golden finish. Bake for 25-30 minutes or until they are golden brown.
Notes
- Make Ahead: Prepare the filling and pastry a day ahead. Assemble pasties before baking.
- Chill the Dough: A chilled pastry is easier to handle and results in flakier pasties.
- Don’t Overfill: Less is more. An overstuffed pasty can burst open.
- Experiment: Feel free to swap the chicken for beef or pork for a different twist.
- Garnish: Try topping with fresh herbs right before serving for an extra flavor boost.
How to Store the Leftovers?
Storing leftovers is simple. Allow the pasties to cool completely before wrapping them in foil or placing them in an airtight container. They can be stored in the fridge for about 3 days. If you’ve made a big batch, considering freezing them is a great option.
Lay them flat in a container or freeze them on a baking sheet before transferring to a bag. They can be reheated in the oven directly from the freezer—just add a few extra minutes to the baking time.
Sides for Jamie Oliver’s Cornish Pasties
When serving these pasties, consider adding sides that will complement their rich flavors:
- Crisp Green Salad
A fresh salad with mixed greens, cucumbers, and a light vinaigrette can balance the richness of the pasties perfectly. - Creamy Coleslaw
A sweet, crunchy coleslaw brings texture and a hint of sweetness, enhancing the overall dining experience. - Peas with Mint
A classic British pairing. The bright, fresh flavor of mint-infused peas offers a refreshing bite alongside the pasties. - Homemade Tomato Soup
This can be a comforting addition, making the meal even cozier. The acidity of the soup cuts through the richness beautifully.
Alternative Choices for Ingredients
Sometimes, you open your pantry only to find it’s not quite what you expected. Here’s how to improvise:
- Chicken Thighs:
If you don’t have chicken thighs, use chicken breast or even diced pork for a different flavor. - Butternut Squash:
Try sweet potato or pumpkin if butternut squash is not available. They add a similar sweetness. - Herbs:
No fresh herbs? Dried versions work too, but use them sparingly as their flavors are more concentrated. - Chicken Stock:
In a pinch, vegetable stock can easily substitute for chicken stock, especially in a vegetarian version.
Jamie Oliver Cornish Pasties Recipe
Ingredients
Equipment
Method
- First things first, let’s whip up that pastry. In a large bowl, combine the flour and melted butter. Mix until the mixture resembles breadcrumbs. Slowly add the warm water and knead until smooth. Wrap in cling film and let it chill in the fridge for 30 minutes.
- In a pan over medium heat, add the olive oil. Toss in the diced onion and cook until translucent. Then add the diced chicken and cook until golden. Lots of flavors are developing here!
- Once the chicken is done, add the butternut squash, carrot, and potato. Season with nutmeg, paprika, and the herbs.
- Pour in the chicken stock and Worcestershire sauce. Let everything simmer until the veggies are slightly tender, about 10 minutes. You want them soft but not mushy.
- Stir in the plain flour. This thickens up our filling, making sure it doesn’t ooze out during baking. After a few more minutes on the stove, take it off the heat and allow it to cool.
- Grab your chilled pastry. On a lightly floured surface, roll it out to about 5mm thickness. Cut circles large enough to hold a generous spoonful of filling—around 20cm diameter works well.
- Place a spoonful of your cooled filling on one half of the pastry circle. Brush the edges with beaten egg to seal. Fold and crimp the edges to create a sturdy pocket.
- Preheat your oven to 200°C (400°F). Place your pasties on a baking tray lined with parchment paper. Give them a brush with the leftover egg for a golden finish. Bake for 25-30 minutes or until they are golden brown.
Nutrition
Notes
- Make Ahead: Prepare the filling and pastry a day ahead. Assemble pasties before baking.
- Chill the Dough: A chilled pastry is easier to handle and results in flakier pasties.
- Don’t Overfill: Less is more. An overstuffed pasty can burst open.
- Experiment: Feel free to swap the chicken for beef or pork for a different twist.
- Garnish: Try topping with fresh herbs right before serving for an extra flavor boost.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Baking Jamie Oliver’s Cornish pasties is a delightful experience.
From the flakiness of the pastry to the warm and savory filling, this dish will surely impress anyone you serve it to. Not only do you create a delicious meal, but you also engage with a piece of culinary heritage.
So gather around the table, share stories, and enjoy these pasties filled with warmth and flavor. Happy cooking!