Description
A Cornish pasty is a semi-circular pastry filled with beef, diced potatoes, swede, and onions, seasoned simply with salt and pepper. The pastry is folded over, crimped along the edges, and baked until golden. This traditional dish is known for its sturdy, crisp crust that helps hold the filling together.
Ingredients
For the Pastry:
- Plain flour (500g) – Creates a sturdy yet flaky pastry.
- Cold butter (125g, cubed) – Adds richness.
- Lard (125g, cubed) – Traditional for a crisp crust.
- Cold water (about 150ml) – Binds the pastry together.
- Salt (1 tsp) – Enhances flavor.
For the Filling:
- Beef skirt steak (350g, finely diced) – The best cut for juicy, tender meat.
- Potato (1 large, peeled and finely diced) – Adds heartiness.
- Swede (rutabaga) (150g, peeled and finely diced) – Brings a slightly sweet, earthy flavor.
- Onion (1 large, finely chopped) – Provides sweetness and depth.
- Salt and black pepper (to taste) – Essential for seasoning.
- Butter (20g, cut into small cubes, optional) – For extra richness.
For Assembly:
- Egg (1, beaten) – For glazing the pastry.
Instructions
Step 1: Make the Pastry
- In a large bowl, combine the flour and salt.
- Add the cold butter and lard, rubbing them into the flour with your fingertips until the mixture resembles breadcrumbs.
- Gradually add cold water, mixing until a firm dough forms.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
Step 2: Prepare the Filling
- In a bowl, mix the diced beef, potato, swede, and onion.
- Season generously with salt and black pepper.
- Divide the filling into equal portions.
Step 3: Roll Out the Pastry
- Preheat the oven to 180°C (350°F).
- On a floured surface, roll out the pastry to 3mm thickness.
- Cut out circles about 20cm (8 inches) in diameter using a plate as a guide.
Step 4: Assemble the Pasties
- Place a portion of filling on one half of each pastry circle, leaving space around the edges.
- Add a few small cubes of butter on top of the filling (optional).
- Brush the edges of the pastry with beaten egg.
- Fold the pastry over the filling to form a half-moon shape.
- Press the edges together, then crimp them to seal.
Step 5: Bake the Pasties
- Transfer the pasties to a lined baking tray.
- Brush the tops with beaten egg for a golden finish.
- Bake for 45-50 minutes until golden brown and crisp.
Step 6: Serve
- Let the pasties cool slightly before serving. Enjoy warm or at room temperature.