Cornish Red Bean Pasty

Ingredients

In this adaptation, the traditional Chinese red bean cake is transformed into a Cornish pasty. The original sweet cake is replaced with a savory pastry shell, and the red bean filling is sweetened to enhance the flavors. The cooking technique is also modified to bake the pasty instead of steaming it, resulting in a different texture and taste. We alse have the original recipe for Red Bean Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 cup (230g) sweetened red bean paste 1 cup (230g) sweetened red bean paste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4. 4.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles with a diameter of approximately 6 inches.
5. 5.
   Spoon a generous amount of sweetened red bean paste onto one half of each dough circle, leaving a small border around the edges.
6. 6.
   Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the pasties.
7. 7.
   Place the pasties on the prepared baking sheet and brush the tops with beaten egg wash.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown and crisp.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Red bean paste — Ensure that the red bean paste is sweetened to achieve the desired flavor. If you prefer a smoother texture, you can blend the red bean paste until it reaches your desired consistency.

Tips & Tricks

• For a Cornish twist, you can add a small amount of diced potatoes and onions to the red bean filling before sealing the pasties.
• Serve the Cornish Red Bean Pasty warm with a dollop of clotted cream or a side of tangy tomato chutney for an extra burst of flavor.
• If you prefer a sweeter pastry, you can sprinkle a little sugar on top of the pasties before baking.

Serving advice

Serve the Cornish Red Bean Pasty as a main course or as a delightful snack. Pair it with a fresh green salad or enjoy it on its own for a satisfying meal.

Presentation advice

Arrange the Cornish Red Bean Pasties on a platter, allowing their golden crusts to shine. Garnish with a sprinkle of chopped parsley or a dusting of powdered sugar for an elegant touch.