United Kingdom Cornish Pasty
The Cornish pasty is the ultimate southern English seaside street food. Warm and satisfying, with a meaty, savory filling and a thick, buttery crust, the traditional Cornish pasty was popularized in the 1800s by miners who needed a complete meal that was sturdy enough to be carried and eaten by hand. Pasties may have originally been made with venison or lamb, but the most traditional version in Cornwall is made with chopped beef, potato, swede (also called rutabaga, neeps, or yellow turnip), and onion, seasoned with only salt and pepper, and baked into a half-moon shape.
Recipe Servings: 4
Prep Time
30 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
55 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (480 g) all-purpose flour, plus extra for dusting surface
- Salt, pinch
- ½ cup (120 g) butter, chilled and diced
- ½ cup (120 g) lard
- 1 egg, beaten
- 12 oz (340 g) beef skirt or chuck steak, finely chopped
- 1 large onion, finely chopped
- 2 medium potatoes, peeled, thinly sliced
- 1 cup (175 g) swede, peeled, finely diced
- 1 Tbsp (15 ml) freshly ground black pepper, or to taste
- 1 tsp (5 ml) salt
Directions
- Preheat oven to 400°F (200°C).
- Combine flour and salt.
- Cut butter and lard into flour mixture with a food processor or a pastry cutter, or blend it with your fingers.
- Mix in 6 tablespoons (90 ml) of cold water to form a dough. Cut dough into four equal pieces. Chill for 20 minutes.
- In a large bowl, combine meat, onion, potatoes, swede, and salt and pepper.
- On a lightly floured surface, roll out a piece of dough until it is the size of a dinner plate.
- Leave an inch around the edge for sealing and pack 1/4 of the filling well into one side of the round.
- Brush the sealing edge with egg, bring empty half of the round over filling, and pinch and turn up the edges of the crust to seal.
- Carefully transfer pasty to a nonstick baking sheet. Repeat with three remaining rounds of dough.
- Brush tops of the four pasties with remaining egg. Bake at 400°F (200°C) for 10 minutes. Lower the temperature to 350°F (180°C) and bake for 45 minutes, or until crust is firm and golden.
For Pastry:
For Filling:
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