Cornish Pasties
Transport your taste buds to the rolling hills of Cornwall with this classic Cornish pasties recipe, a true British comfort food. Featuring a buttery, flaky pastry encasing a hearty filling of tender diced beef skirt, earthy potatoes, golden swede (rutabaga), and sweet onions, these hand pies are the ultimate grab-and-go meal. Seasoned to perfection with salt and freshly ground black pepper, and finished with a glossy egg wash for a crisp, golden exterior, these pasties are as beautiful as they are delicious. Perfect for picnics, lunches, or a cozy dinner, this homemade recipe captures the authentic flavor and tradition of a beloved regional dish. Whether served warm from the oven or enjoyed at room temperature, these savory pasties are a timeless treat that's sure to become a family favorite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 450 grams Plain flour
- 125 grams Unsalted butter
- 125 grams Lard
- 6 tablespoons Cold water
- 1 teaspoon Salt
- 350 grams Beef skirt (diced)
- 250 grams Potatoes (peeled and diced small)
- 150 grams Swede (rutabaga, peeled and diced small)
- 1 medium Onion (chopped finely)
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt
- 1 large Egg (beaten, for glaze)
Instructions
Prepare the pastry: In a large bowl, mix the plain flour and 1 teaspoon of salt together. Add the unsalted butter and lard in small cubes. Rub the fats into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add 6 tablespoons of cold water to the mixture, combining it with your hands until the dough comes together. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Prepare the filling: In a large bowl, combine diced beef skirt, potatoes, swede, and onion. Season the mixture with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper, and mix well.
Divide the chilled pastry into 6 equal portions. Roll each portion into a circle approximately 20 cm (8 inches) in diameter on a lightly floured surface.
Spoon an equal amount of the filling onto one half of each pastry circle, leaving a small margin around the edges.
Brush the edges of the pastry with some of the beaten egg. Fold the other half of the pastry over the filling to create a semi-circular shape. Seal the edges by crimping them carefully with your fingers or a fork.
Place the pasties on the prepared baking tray. Brush the tops generously with the remaining beaten egg to give them a golden finish.
Bake in the preheated oven for 50-60 minutes until the pastry is golden brown and the filling is cooked through.
Remove the Cornish pasties from the oven and allow them to cool slightly before serving.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 532 mg | 11% | |
*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.
