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Jamie Oliver Cornish Pasty

Jamie Oliver Cornish
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A Cornish pasty is a savory, semi-circular pastry filled with finely chopped or diced beef, root vegetables, and seasoning. The filling is sealed inside the dough, creating a crimped edge, and then baked until golden brown. This iconic dish was originally made for Cornish miners, as the sturdy crust allowed them to hold the pasty without touching the filling.

Ingredients

For the Pastry:

  • Plain flour (500g) – Forms the base of the pastry.
  • Unsalted butter (125g, cold and cubed) – Adds flakiness.
  • Lard (125g, cold and cubed) – Enhances texture.
  • Cold water (about 150ml) – Helps bind the pastry.
  • Salt (1 tsp) – Enhances the flavor.

For the Filling:

  • Beef skirt or chuck steak (300g, finely diced) – The best cut for a juicy filling.
  • Potato (1 large, finely diced) – Adds heartiness and texture.
  • Swede/rutabaga (150g, finely diced) – A key traditional ingredient.
  • Onion (1, finely chopped) – Brings sweetness and depth.
  • Salt and black pepper (to taste) – Essential for seasoning.
  • Butter (20g, cubed, optional) – Adds richness.

For Assembly:

  • Egg (1, beaten) – For glazing the pasties.

Instructions

Step 1: Make the Pastry

  1. In a large mixing bowl, combine the flour and salt.
  2. Add the cold butter and lard, rubbing them into the flour with your fingertips until the mixture resembles breadcrumbs.
  3. Gradually add the cold water, mixing until a firm dough forms.
  4. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

Step 2: Prepare the Filling

  1. In a bowl, mix the diced beef, potato, swede, and onion.
  2. Season generously with salt and black pepper.
  3. Divide the filling into equal portions.

Step 3: Roll Out the Pastry

  1. Preheat the oven to 180°C (350°F).
  2. On a floured surface, roll out the pastry to about 3mm thick.
  3. Cut out circles about 20cm (8 inches) in diameter using a plate as a guide.

Step 4: Assemble the Pasties

  1. Place a portion of filling on one half of each pastry circle, leaving space around the edges.
  2. Add a few small cubes of butter on top of the filling (optional).
  3. Brush the edges of the pastry with beaten egg.
  4. Fold the pastry over the filling to form a half-moon shape.
  5. Press the edges together, then crimp them to seal.

Step 5: Bake the Pasties

  1. Transfer the pasties to a lined baking tray.
  2. Brush the tops with beaten egg for a golden finish.
  3. Bake for 45-50 minutes until golden brown and crispy.

Step 6: Serve

  1. Allow to cool slightly before serving. Enjoy warm or at room temperature.

Find it online: https://britishbakingrecipes.co.uk/cornish-pasty/