Cornish Pasty

Name: Cornish Pasty
Cook time: 135 min
Total time: 135 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g Strong Bread Flour; 125g Lard, cold, diced; 125g Unsalted Butter, cold, diced; 1 tsp Salt, fine; 175ml Water, cold, approx., enough to bring dough together; 450g Beef Skirt Steak, finely diced; 2 medium Waxy Potatoes, about 300 g, peeled, finely diced; 200g Swede, rutabaga, peeled, finely diced; 1 medium Onion, about 150 g, finely chopped; 1 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 20g Unsalted Butter, cut into small dots, to enrich the filling; 1 Egg; 1 tbsp Milk

A classic Cornish pasty with a crisp, hand-crimped pastry and a hearty, savory filling of beef, potato and swede. The rich, flaky crust encases tender diced skirt steak and vegetables seasoned simply with salt and pepper — perfect for a warming lunch or picnic.

A classic Cornish pasty with a crisp, hand-crimped pastry and a hearty, savory filling of beef, potato and swede. The rich, flaky ... Show more

Traditional British Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

2 hrs

Price

3,58 €

Calories

1374 kcal

high protein

low sugar

comfort food

british

Method

Make pastry

In a bowl, rub the Strong Bread Flour with the cold Lard and cold Unsalted Butter until the mixture looks like fine crumbs. Stir in the Salt, then add the Water a little at a time and bring it together into a firm dough. Stop mixing as soon as it holds; the pastry should feel smooth, not sticky.

Chill dough

Shape the dough into a flat disc, cover it, and chill it for 30 minutes so the fat firms up and the pastry rolls out neatly.

Dice filling

While the dough chills, finely dice the Beef Skirt Steak, peeled Waxy Potatoes, peeled Swede, and Onion into small, even pieces. Keep everything roughly the same size so the filling bakes evenly.

Season filling

Toss the chopped filling with the remaining Salt and Pepper (Black), then dot through the remaining Unsalted Butter. Mix just enough to distribute everything without crushing the potato pieces.

Preheat oven

Heat the oven to 200° C and set a baking tray inside so it gets hot while you shape the pasties.

Shape pasties

Divide the dough into 4 equal pieces and roll each piece on a lightly floured surface into a circle about 20 cm across. Spoon a quarter of the raw filling onto one half of each round, leaving a clean border, then fold the dough over, press out any air, and crimp the edge firmly to seal.

Make glaze

Beat the Egg with the Milk until smooth.

Bake pasties

Brush the tops and crimped edges with the glaze, set the pasties on the hot tray, and bake for 45–50 minutes until the pastry is deep golden and crisp.