A traditional British savory hand pie, a hearty meal encased in a flaky pastry, perfect for lunch or dinner, originating from Cornwall, England.
Savory Hand Pies: Classic & Cheesy
A traditional British savory hand pie, a hearty meal encased in a flaky pastry, perfect for lunch or dinner, originating from Cornwall, England.
Ingredients
- 2.5 cup all-purpose flour plus more for dusting
- 1 tsp salt for pastry
- 0.5 cup cold unsalted butter cubed
- 0.5 cup cold lard or vegetable shortening cubed
- 0.5 cup ice water approximately
- 1 large egg beaten (for egg wash)
- 1 lb skirt steak or good quality beef cut into small 1/4-inch cubes
- 1 medium potato peeled and diced into 1/4-inch cubes
- 1 medium swede (rutabaga) peeled and diced into 1/4-inch cubes
- 1 small onion finely chopped
- 0.5 tsp salt for filling
- 0.25 tsp black pepper for filling
- 1 tbsp butter cubed (for dotting filling)
Instructions
- Make the Pastry: In a large bowl, whisk together flour and pastry salt. Add cold butter and lard/shortening, cutting it in with a pastry blender or your fingertips until pea-sized crumbs form. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
- Prepare the Filling: In a separate bowl, combine the diced beef, potato, swede, onion, filling salt, and pepper. Mix well to ensure everything is evenly distributed.
- Assemble the Pasties: Preheat oven to 375°F (190°C). Divide the chilled pastry dough into four equal pieces. On a lightly floured surface, roll out one piece of dough into a 9-10 inch circle.
- Fill the Pasties: Place a quarter of the filling mixture onto one half of the dough circle, leaving a 1-inch border. Dot the filling with a few small cubes of butter to add richness.
- Seal and Crimp: Fold the other half of the pastry over the filling to form a semi-circle. Press the edges together firmly to seal, then traditionally crimp them by twisting the edge to create a rope-like pattern. Repeat with remaining dough and filling.
- Bake: Place pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash for a golden finish. Cut a small slit in the top of each pasty to allow steam to escape during baking.
- Bake for 20 minutes at 375°F (190°C), then reduce oven temperature to 325°F (160°C) and bake for another 30-40 minutes, or until the pastry is deeply golden brown and the filling is tender.
- Serve: Let cool slightly on the baking sheet before serving. Enjoy your authentic Cornish Pasties warm!
Notes
For a quicker version, use store-bought puff pastry. Experiment with other fillings like chicken and mushroom, or even the Cheesy Sloppy Joe filling mentioned in the article. Ensure your vegetables and meat are diced small and uniformly for even cooking. Serve these pasties hot or cold, often accompanied by a simple side salad or pickled onions.
