King’s Cross Station in London featured prominently in the Harry Potter universe, and it was also where I first arrived after landing at Heathrow Airport on holiday many years ago.
Being my first time in London, I had booked a room nearby without realising that the area had a rather questionable reputation at the time.
What I did know, however, was that Platform 9¾ was located there although the more architecturally impressive St Pancras Station was used in the film adaptations.
Naturally, I explored the area, visiting landmarks such as the British Library and sampling the local cuisine.
I was particularly intrigued by the street kiosks, especially those selling Cornish pasties.
I ordered a steak and Stilton pasty and was genuinely blown away by the intensity of flavour.
The crust was buttery and crumbly, the filling moist and savoury, and the balance of taste was pitch-perfect.
Of course for this recipe, the blue-veined pungency of Stilton may not sit well with most Malaysian palates.
Quarter the mushrooms and sauté until wilted and tender.
To make a more universally appealing version, I have substituted cheddar for the Stilton and used mushrooms in place of steak.
The leeks and onions lend sweetness and depth, while a touch of mustard brightens the mix.
Cornish pasties are closely associated with Cornwall, an iron mining district in the South West of England.
They were reputedly designed for miners to eat with soiled hands.
The crimped edge served as a handle, which was later discarded to prevent dirty fingers from contaminating the rest of the food.
Although the name “Cornish pasty” was granted PGI (Protected Geographical Indication) status by the European Commission in 2011, stipulating that it must be D-shaped, the method of crimping remains a subject of debate. Some argue that a top crimp is more authentic.
Traditionally, the filling is raw beef, placed directly into the pastry before baking.
However, pre-cooking the ingredients ensures better seasoning and tenderness.
It is also an excellent way to make use of leftover casserole.
Whether you are revisiting the streets of King’s Cross in your memories or simply looking for something nostalgic and hearty to bake, this reimagined Cornish pasty makes a fitting treat.
Stuff the pastry with filling and crimp the edges.
Serve it warm on July 31 in honour of Harry Potter’s (and JK Rowling’s) birthday and enjoy a bit of magic with every bite.
Cornish pasties
Ingredients
2 tbsp cooking oil
2 bulbs onions, sliced
200g fresh shiitake mushrooms, quartered
200g fresh cremini mushrooms, quartered
200g leeks, finely sliced
1 tbsp thyme leaves
250g cheddar cheese, grated
1 tbsp wholegrain mustard
4 stalks spring onions, sliced and separated into whites and greens
Pastry dough
250g all-purpose flour
125g cold butter
¼ tsp salt to taste
¼ tsp cayenne pepper
½ tsp English mustard powder
1 small egg, beaten
3 tbsp iced water
Directions
To make the pastry, blitz the flour and butter into a coarse meal in a food processor.
Cornish pasties maybe crimped along the side but some traditionalists claim that the top crimp is more authentic. — Photos: LOW BOON TAT/The Star
Add the cayenne pepper, mustard powder and beaten egg, and season with a pinch of salt.
Pulse until the mixture begins to clump together.
Turn it out onto a work surface and knead briefly into a smooth ball. If the dough is too dry, add up to 3 tablespoons of iced water.
Roll the pastry into a log, wrap it in cling film and chill for 30 minutes.
Heat the oil in a frying pan.
Sauté the onions, spring onion whites, mushrooms and leeks for 8 to 10 minutes until softened and beginning to caramelise.
Season with salt and stir in the mustard and spring onion greens.
Spread out to cool, then mix in the grated cheese.
Preheat the oven to 180°C and line a baking tray with parchment paper.
Slice the chilled pastry log into approximately 10 discs.
Roll each disc into a round about 10cm in diameter and 3mm thick.
Place a mound of filling in the centre of each round, leaving the edges clear.
Brush the edge lightly with beaten egg.
Bring the two sides together and pinch to seal, crimping along the edge to create a decorative finish.
Transfer to the baking tray and repeat with the remaining dough and filling.
Brush the tops of the pasties with more beaten egg.
Bake for 30 minutes until the pastry is golden brown.
Leave to cool for at least 10 minutes before serving warm.
Alternatively, allow to cool completely and store in an airtight container for up to three days.
Place any remaining filling into a heat-proof container and bake as a casserole.
