If you're going to start exploring British fare, then look to one of our favorite UK chefs, Jamie Oliver, for modern and healthier takes on classic British dishes. At the top of my baking list is a British staple, the Cornish pasty, which is similar in flavor to the American pot pie, except a dish is not required.
Pasties are often served as a main dish, but I opted to make them as the perfect appetizer, so I cut the pastry smaller to make a perfect hand-held starter. You could experiment with other meat and vegetables depending on what is season. While the traditional Cornish pasty is a flaky half-circle of crust stuffed with beef, potatoes, yellow turnips, and onion, this recipe is a lighter with chicken, butternut squash, and carrots.
Can't visit the British Isles? Don't worry. Just bring them to you with this easy and comforting recipe.
From Jamie Oliver Ingredients For the pastry: Directions Serves 8-10.
Chicken Cornish Pasties
1/2 cup (2 sticks), plus 2 tablespoon butter
1 1/3 cups hot water
3 3/4 cups, plus 2 tablespoons flour, plus extra for dusting
1 tablespoon sea salt
1 large egg, preferably free-range or organic, beaten
A handful of medium ground cornmeal or polenta
For the filling:
1 red onion, peeled and finely chopped
4 skinless, boneless chicken thighs, preferably free-range or organic, cut into 1/2-inch cubes
1/2 a small butternut squash (approx 1 heaping cup), peeled and cut into 1/4-inch chunks
2 carrots, peeled and cut into 1/4-inch chunks
1 medium potato, peeled and cut into 1/4-inch chunks
6 sprigs fresh sage or thyme, leaves picked and chopped
Sea salt and freshly ground black pepper
1 1/3 cups chicken stock, preferably organic
2 tablespoons Worcestershire sauce
1 tablespoon plain flour
From Jamie Oliver
For the pastry: