Traditional Cornish Pasty
Traditional dish · British
The quintessential Cornish Pasty, a hearty and savory hand-held pie filled with seasoned beef, potato, swede (rutabaga), and onion, all encased in a robust pastry. Perfect for a filling lunch or a substantial snack.
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Ingredients
- All-purpose flour500g
- Butter, cold and cubed125g
- Lard, cold and cubed125g
- Ice water150ml
- Beef skirt steak, thinly sliced400g
- Potatoes, peeled and diced400g
- Swede (rutabaga), peeled and diced200g
- Onion, finely chopped150g
- Salt1 tsp
- Black pepper1/2 tsp
- Egg, beaten (for glaze)1
Steps
- 1
Make the pastry: Rub the butter and lard into the flour until it resembles breadcrumbs. Gradually add ice water to form a firm dough. Wrap and chill for at least 30 minutes.
- 2
Prepare the filling: Mix the sliced beef, diced potatoes, swede, and onion in a bowl. Season generously with salt and pepper.
- 3
Divide the pastry into 4 equal portions. Roll out each portion into a circle approximately 25cm in diameter.
- 4
Pile the filling onto one half of each pastry circle, leaving a border.
- 5
Moisten the edges of the pastry with water. Fold the other half of the pastry over the filling to create a semi-circle. Crimp the edges firmly to seal, creating the characteristic Cornish pasty shape.
- 6
Cut a small slit in the top of each pasty to allow steam to escape. Brush with beaten egg for a golden glaze.
- 7
Bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 15 minutes, then reduce the temperature to 160°C (140°C fan/Gas Mark 3) and bake for a further 35-40 minutes, or until golden brown and the filling is cooked through.
