A national dish of Cornwall, England, this traditional Cornish Pasty features savory flaky pastry pockets filled with tender beef and a hearty mix of vegetables, embodying English comfort food at its finest.
Authentic Cornish Pasty
A national dish of Cornwall, England, this traditional Cornish Pasty features savory flaky pastry pockets filled with tender beef and a hearty mix of vegetables, embodying English comfort food at its finest.
Ingredients
- 350 gram plain flour
- 100 gram cold butter cubed
- 75 gram cold lard cubed (or more butter)
- 150 ml cold water approx.
- 1 teaspoon salt
- 300 gram beef skirt diced small (or chuck steak)
- 200 gram potato peeled and diced small
- 150 gram swede (rutabaga) peeled and diced small
- 1 medium onion diced small
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
- 1 large egg beaten
Instructions
- Make the Pastry: In a large bowl, rub the flour, salt, butter, and lard together with your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, mixing until a firm dough forms. Avoid overworking. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling: In a separate bowl, combine the diced beef, potato, swede, onion, salt, and pepper. Mix well to ensure even seasoning.
- Assemble the Pasties: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Divide the chilled pastry into two equal pieces. On a lightly floured surface, roll out each piece into a circle about 25cm (10 inches) in diameter.
- Fill and Crimp: Place half of the filling mixture onto one side of each pastry circle, leaving a clear border around the edge. Lightly brush the pastry border with water. Fold the other half of the pastry over the filling to create a semi-circle. Press the edges together firmly.
- Crimping: To create the traditional Cornish crimp, start at one end and crimp the edges together by pinching and twisting the pastry firmly between your thumb and forefinger, working your way around the semi-circle to create a sealed, rope-like edge. Ensure it's tightly sealed to prevent leaks.
- Bake: Place the pasties on a baking tray lined with baking paper. Brush the tops with the beaten egg wash. Bake for 15 minutes, then reduce the oven temperature to 160°C (140°C fan/Gas Mark 3) and bake for a further 40-45 minutes, or until the pastry is golden brown and the filling is tender.
- Serve: Remove from the oven and let them rest for a few minutes before serving. Enjoy your authentic Cornish Pasty!
Notes
For the best flavor, use good quality beef skirt or chuck steak. Ensure vegetables are cut into small, even pieces for consistent cooking. A splash of cold water can help bind the pastry if it's too crumbly. Serve hot with a side of gravy or simply on its own for a traditional British experience.
