Dairy-Free Cornish Pasty
Experience the timeless charm of a British classic with this Dairy-Free Cornish Pasty recipe—perfect for those seeking a hearty yet lactose-free option. These golden pockets of flaky pastry are packed with a mouthwatering filling of tender diced beef, potato, swede, and onion, seasoned to perfection with a touch of salt and pepper. Made with a homemade dairy-free pastry dough, the recipe avoids butter but delivers all the buttery texture you'll love. Ideal for meal prepping, picnics, or comforting weeknight dinners, these pasties are baked to golden-brown perfection and served warm to highlight their rich flavors. With just 40 minutes of hands-on prep and a bake time of 50 minutes, these savory turnovers are easy to make and delightfully satisfying. Indulge in this dairy-free twist on a British favorite today!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 1 teaspoon Salt
- 115 grams Dairy-free margarine
- 150 milliliters Cold water
- 350 grams Beef skirt steak, diced
- 200 grams Potato, peeled and diced
- 150 grams Swede (rutabaga), peeled and diced
- 1 medium Onion, finely chopped
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon Oil, for greasing
Instructions
Preheat your oven to 200°C (390°F) and lightly grease a baking sheet with oil.
In a large mixing bowl, combine the flour and salt. Add in the dairy-free margarine and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Gradually add the cold water, a little at a time, mixing with a fork or your hands until the dough comes together in a ball. Avoid overworking the dough.
Wrap the dough in cling film and chill in the refrigerator for about 20 minutes.
While the dough is resting, prepare the filling by combining the diced beef, potato, swede, onion, salt, and pepper in a large bowl. Mix well to ensure even seasoning.
After chilling, divide the dough into four equal portions. Roll each portion into a circle approximately 20cm (8 inches) in diameter on a floured surface.
Place a quarter of the filling mixture onto one side of each rolled dough circle, leaving a margin for sealing.
Brush a little water along the edges of the dough, fold the other half of the dough over the filling, and press the edges together. Crimp the edges tightly to seal the pasty.
Place the pasties onto the prepared baking sheet, ensuring they are evenly spaced.
Bake in the preheated oven for 50 minutes or until the pastry is golden brown and the filling is cooked through.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 5771 mg | 251% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 13.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 2901 mg | 62% | |
*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.
