Cornish Pasty
Experience the rustic charm of British cuisine with this authentic Cornish Pasty recipe, a hearty and flavorful creation perfect for lunch, dinner, or snacking. Encased in a golden, buttery pastry, these traditional hand pies are packed with a savory filling of diced beef skirt steak, potatoes, swede (rutabaga), and onions, seasoned with a touch of salt and freshly ground black pepper. The pastry, made using a blend of lard and butter, is tender yet robust enough to hold the generous filling. This classic dish, originating from Cornwall, is baked to perfection and can be enjoyed warm or at room temperature, making it ideal for picnics or as a grab-and-go meal. Try your hand at crafting these iconic pasties for a delicious taste of old-world comfort food. Perfect for fans of British recipes or savory pastries!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 125 grams unsalted butter
- 125 grams lard
- 150 milliliters cold water
- 450 grams beef skirt steak, diced
- 300 grams potato, finely diced
- 150 grams swede (rutabaga), finely diced
- 150 grams onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 large egg, beaten
Instructions
In a large bowl, mix the all-purpose flour with a pinch of salt. Add the butter and lard, then rub into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, a little at a time, and mix until a firm dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 220°C (425°F).
In another bowl, combine the diced beef, potato, swede, and onion. Season with salt and freshly ground black pepper.
Divide the pastry into four equal portions. Roll out each portion on a lightly floured surface into a circle approximately 25 cm in diameter.
Place an equal amount of the filling mixture onto one half of each pastry circle, leaving a border around the edges.
Brush the edges of the pastry with the beaten egg, fold the other half of the pastry over the filling, and crimp the edges to seal.
Place the pasties on a baking sheet lined with baking parchment. Brush the tops with the remaining beaten egg.
Bake in the preheated oven for 20 minutes, then reduce the heat to 180°C (350°F) and bake for an additional 30 minutes until golden and cooked through.
Remove from the oven and allow to cool for a few minutes. Serve warm or at room temperature.
Nutrition Facts
Calories |
5397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.8 g | 427% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 896 mg | 298% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 463.5 g | 169% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 16.2 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 324 mg | 25% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 3791 mg | 81% | |
*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.
