Cornish Miners Pasties
Discover the irresistible charm of traditional Cornish Miners Pasties, a hearty, handheld pie that’s as rich in history as it is in flavor. This classic recipe features a flaky, golden-brown crust crimped to perfection, encasing a savory filling of tender beef skirt or chuck steak, diced potatoes, onion, and turnip (or rutabaga), perfectly seasoned with salt and black pepper. Originally crafted as a portable and satisfying meal for Cornish tin miners, these pasties are a comforting combination of rustic ingredients and expert technique. With a preparation time of just 30 minutes and a bake time of 50, these deliciously nostalgic pasties are perfect for lunch, dinner, or even a picnic. Serve them warm or at room temperature for an authentic taste of Cornwall. Perfectly suited for fans of traditional British comfort food, this recipe will make your kitchen smell like a countryside bakery!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 250 g Unsalted butter
- 150 ml Cold water
- 400 g Beef skirt or chuck steak, diced
- 300 g Potatoes, peeled and diced
- 1 Onion, finely chopped
- 150 g Turnip or rutabaga, peeled and diced
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, sift the flour. Add the unsalted butter in chunks, and rub together with your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water to the flour and butter mixture, stirring until a dough forms. Knead lightly, wrap in plastic wrap, and chill in the fridge for 20 minutes.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the diced beef, potatoes, onion, and turnip. Season the mixture with salt and black pepper, and mix well.
Divide the chilled dough into four equal pieces and roll each out into a circle about 20cm (8 inches) in diameter.
Place a portion of the filling mixture on one side of each dough circle, leaving a small border around the edges.
Fold the pastry over the filling to create a semicircle and press the edges together. Crimp the edges to seal the pasty.
Place the pasties on the prepared baking sheet, brush the tops with the beaten egg to create a golden crust during baking.
Bake in the preheated oven for 40-50 minutes, or until the pastry is golden brown and the filling is cooked through.
Allow the pasties to cool slightly before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
5037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 159.4 g | 797% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 458.6 g | 167% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 14.5 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 327 mg | 25% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 3557 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
