Golden Bee Cornish Pasties with Garlic Aioli
Indulge in rustic comfort with these Golden Bee Cornish Pasties with Garlic Aioli—a delightful twist on the traditional Cornish pasty. Flaky, buttery pastry encases a savory filling of finely diced beef skirt steak, potatoes, rutabaga, and onions, perfectly seasoned with a touch of black pepper. Baked until beautifully golden, these handheld pies are paired with a creamy, zesty garlic aioli made from fresh minced garlic, mayonnaise, and a hint of lemon juice for dipping. Perfect as a hearty lunch or portable meal, this recipe brings together classic flavors with a modern touch. Ready in just under 90 minutes, these pasties are a crowd-pleasing treat that showcase the timeless charm of British baking with a gourmet edge.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 grams Unsalted butter
- 120 milliliters Cold water
- 1 teaspoon Salt
- 250 grams Beef skirt steak, finely diced
- 200 grams Potatoes, peeled and diced finely
- 100 grams Rutabaga (swede), peeled and diced finely
- 100 grams Onion, finely chopped
- 0.5 teaspoons Black pepper
- 1 piece Egg, beaten (for egg wash)
- 2 cloves Garlic, minced
- 100 grams Mayonnaise
- 1 teaspoon Lemon juice
- 1 teaspoon Olive oil
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold unsalted butter, cubed, and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, stirring with a fork until a dough forms. Knead lightly until smooth, wrap in cling film, and refrigerate for 20–30 minutes.
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a separate bowl, combine the diced beef, potatoes, rutabaga, and onion. Season with salt and black pepper, mixing well.
Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out 4 circles approximately 15cm in diameter.
Place an even amount of filling in the center of each dough circle. Fold the dough over to create a semi-circle, crimping the edges tightly to seal.
Transfer the pasties to the prepared baking tray, brush the tops with beaten egg, and bake for 40–50 minutes until golden brown and cooked through.
While the pasties bake, prepare the garlic aioli by combining the mayonnaise, minced garlic, lemon juice, and olive oil in a small bowl. Mix well, adjust seasoning to taste, and set aside.
Remove the pasties from the oven and let them cool for a few minutes before serving with the garlic aioli on the side.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 3.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 620 mg | 13% | |
*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.
