My Favorite Cornish Pasties
Discover the timeless comfort of "My Favorite Cornish Pasties," a classic British recipe that wraps savory flavors in a golden, flaky crust. Perfectly balanced with tender beef skirt or chuck, earthy potatoes, sweet rutabaga, and aromatic onion, each pasty is seasoned to perfection with a touch of salt and freshly ground black pepper. The homemade pastry, enriched with butter and lard, bakes to a beautifully crisp shell, encasing the hearty filling in every bite. With just 45 minutes of prep time and a simple crimping technique, this recipe makes six satisfying hand pies that are ideal for lunch, dinner, or on-the-go snacking. Whether enjoyed warm from the oven or at room temperature, these authentic Cornish pasties are sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 125 grams Unsalted butter
- 125 grams Lard (or shortening)
- 150 ml Cold water
- 1 pinch Pinch of salt
- 350 grams Beef skirt or chuck (diced small)
- 250 grams Potato (peeled and diced small)
- 150 grams Rutabaga (swede, peeled and diced small)
- 1 medium Yellow onion (finely chopped)
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 1 large Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cubed butter and lard into the bowl and rub them into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, a little at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
In a separate mixing bowl, combine the diced beef, potato, rutabaga, and chopped onion. Season with salt and freshly ground black pepper, stirring well to evenly coat the filling.
Divide the chilled pastry dough into six equal portions. Roll out one portion at a time on a lightly floured surface into a roughly 20cm (8-inch) circle.
Place a heaping spoonful of the filling onto one half of the pastry circle, leaving a border around the edge. Be careful not to overfill.
Brush the edges of the pastry circle with a little beaten egg. Fold the other half of the pastry over the filling to create a half-moon shape.
Seal the edges by crimping them tightly together with your fingers or a fork. Repeat this process for the remaining five portions of dough.
Place the pasties onto the prepared baking sheet, leaving space between them. Brush the tops of the pasties with the remaining beaten egg for a golden finish.
Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for an additional 30 minutes, or until the pastry is golden brown and cooked through.
Remove the Cornish pasties from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
5104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.6 g | 401% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 826 mg | 276% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 450.6 g | 164% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 14.7 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 3295 mg | 70% | |
*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.
