As the weather cools and fall begins to settle in, comfort food appeals to the senses. What could be more comforting than a warm Cornish Pasty? This week's recipe is "stolen" from Siegfriend Werner Eisenberger, Executive Chef of The Broadmoor resort in Colorado Springs, known affectionately as Chef Sigi.
It is thought that the Pasty originated in Cornwall in Britain, as a way for miners to take their lunch with them as they set off for the day's work in the mine shafts, being unable to return to the surface to eat. The pasty could stay warm in their pockets for hours, giving them a much needed source of heat during the day. Covered from head to foot in coal dust, they were able to hold the pasty by the folded crust and discard the dirty pastry, which once thrown away was supposed to appease the capricious spirits in the mines and protect them from danger.
Chef Sigi's Cornish Pasty is served with a creamy garlic aioli –- giving this classic English fare a modern twist.
About the chef: Siegfried Werner Eisenberger, Executive Chef at The Broadmoor resort, has worked as a chef for over 45 years in prestigious restaurants all over the world. He has received honors, including the Elite Gold Platter Award for Banquet Food Services and the Western Regional and National Chef Professionalism Award given by the American Culinary Federation.
The Broadmoor Hotel
Chef Sigi was a member of the 1984 and 1988 U.S. Culinary Teams and coached the 2000 U.S. Apprentice Culinary Team, which had the best performance of any of the U.S. teams, winning gold medals plus second overall in the world. He was invited to the jury panel for the Culinary Olympics in Erfurt, Germany.
As a mentor, Chef Sigi has spent a great deal of time teaching young apprentice chefs and was the founder of the Pikes Peak Chapter of Apprenticeship in 1995. He is a member of the American Culinary Federation and other well-known associations and participates in several local charity events. The Broadmoor itself is the longest-running consecutive winner of both the AAA Five-Diamond and the Mobil Travel Guide Five-Star awards.
The Golden Bee at The Broadmoor 1 Lake Avenue Colorado Springs, CO 80906 (800) 634-7711 www.broadmoor.com
Golden Bee Cornish Pasty
The Golden Bee at The Broadmoor
Golden Bee Cornish Pasty is served at The Golden Bee for $8.75. The recipe is for a serving size of four.
This is a 2-part recipe: Golden Bee Cornish Pasty Garlic Aioli
Golden Bee Cornish Pasty Ingredients 1 1/2 oz powdered sugar 7 oz butter 11 oz pastry flour Pinch of salt 3 small eggs 12 oz ground beef 1/2 yellow onion, diced 2 carrots, diced 4 Tbsp olive oil Salt, to taste Pepper, to taste 1 large potato, diced 8 Tbsp brown gravy 28 oz shortbread crust For garnish: Garlic Aioli, cherry tomatoes, and cornichons
Golden Bee Cornish Pasty Steal This Recipe® step-by-step Instructions 1. To make the shortbread crust, cream together sugar and butter 2. Add the flour, salt, and 2 eggs. Mix well until well incorporated, but do not over mix 3. Roll dough between wax paper. Cut into 5 1/2” diameter circles (smaller for appetizers, larger for entrées) 4. Sauté beef with onions, carrots, oil, salt, and pepper 5. Add potatoes and cook to al dente 6. Add brown gravy and gently mix 7. Remove mixture from heat and allow to cool down 8. Preheat oven to 350 degrees 9. Place on shortbread circles, fold into half moons, and seal 10. To make egg wash, mix remaining egg with a small amount of water. Brush egg wash onto sealed pasties 11. Bake for approximately 15 minutes or until golden brown 12. Plate and garnish with Garlic Aioli, tomatoes, and cornichons
Golden Bee Cornish Pasty Calculated for a serving size of one (8.4 oz) Recipe yields six servings
Nutrient Name
Amount per Serving
% Daily Value
Calories
600
Calories from Fat
290
Total Fat
33 g
51%
Saturated Fat
15 g
75%
Trans Fat
0 g
Cholesterol
150 mg
50%
Sodium
95 mg
4%
Total Carbohydrates
56 g
19%
Dietary Fiber
1 g
4%
Sugars
9 g
Protein
21 g
Vitamin A
80%
Vitamin C
6%
Calcium
6%
Iron
15%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This analysis does not include salt, pepper, gravy, and garnishes. It assumes use of 95% lean ground beef.
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