Low Sodium Cornish Pasty
Discover a healthier twist on a classic with this Low Sodium Cornish Pasty recipe, perfect for those seeking to reduce their salt intake without sacrificing flavor. Featuring a flaky homemade pastry and a hearty filling of tender, diced beef, earthy potatoes, sweet rutabaga (swede), and aromatic onions, each pasty is seasoned simply with black pepper to let the natural flavors shine. This recipe uses unsalted butter to keep sodium levels in check while maintaining the rich, buttery texture of traditional Cornish pasties. With just 30 minutes of prep time and an hour in the oven, these golden hand pies make an excellent meal or snack for gatherings, picnics, or cozy nights at home. Serve warm, and savor a satisfying bite of wholesome, low-sodium comfort food.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 110 grams Unsalted butter, cubed and chilled
- 5 tablespoons Cold water
- 250 grams Beef skirt or chuck steak, diced
- 150 grams Potato, peeled and diced
- 100 grams Rutabaga (swede), peeled and diced
- 1 medium Onion, finely chopped
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 220°C (425°F).
In a large bowl, sift the flour. Add the chilled, cubed unsalted butter.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough starts to come together.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 15-20 minutes to chill.
While the dough is chilling, prepare the filling. In a separate bowl, mix together the diced beef, potato, rutabaga, onion, and black pepper.
Remove the dough from the refrigerator and divide it into four equal portions.
Roll out each portion on a lightly floured surface into a round circle about 20 cm (8 inches) in diameter.
Place a quarter of the filling mixture onto one side of each circle, leaving about a 2 cm (1 inch) border.
Brush the edges of the pastry with a bit of cold water to help seal.
Fold the pastry over the filling to create a semi-circle and crimp the edges to seal tightly.
Transfer the pasties to a baking tray lined with parchment paper.
Brush the tops with beaten egg to give a golden sheen as they bake.
Make a small slit in the top of each pasty to allow steam to escape during baking.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for another 50 minutes until the pastry is golden brown.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.0 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 207 mg | 16% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2135 mg | 45% | |
*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.
