Old English Cornish Pasties
Savor the timeless charm of Old English Cornish Pasties, a hearty and comforting traditional recipe from the heart of Cornwall. Featuring a buttery, flaky shortcrust pastry enveloping a savory filling of tender beef, earthy potatoes, sweet rutabaga, and aromatic onions, these hand-held delights are a triumph of simple, rustic ingredients. The filling is seasoned with a delicate blend of salt and freshly ground black pepper, letting the natural flavors of the ingredients shine. Perfectly crimped edges and a golden egg-washed crust make each pasty as beautiful as it is delicious. Ideal as a portable lunch or warming dinner, these Cornish pasties embody wholesome British fare with every bite. Whether enjoyed fresh out of the oven or at room temperature, they bring a taste of tradition to any table. Keywords: Cornish pasties recipe, traditional Cornish pasties, British comfort food, homemade hand pies.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 115 grams lard (cold, cubed)
- 1 teaspoon salt
- 150 milliliters cold water
- 300 grams beef skirt or chuck steak (finely diced)
- 200 grams potatoes (peeled and diced into small cubes)
- 150 grams rutabaga/swede (peeled and diced into small cubes)
- 100 grams onion (finely chopped)
- 1 teaspoon black pepper (freshly ground)
- 0.5 teaspoon salt
- 1 egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and lard to the bowl.
Using your fingertips or a pastry blender, rub the butter and lard into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, a tablespoon at a time, and mix with your hands until the dough comes together into a smooth ball. Avoid overworking the dough.
Wrap the pastry in cling film and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 200°C (400°F) or 180°C (350°F) for a fan oven.
Roll out the chilled pastry on a lightly floured surface to about 3–5mm thickness. Cut out 4 circles approximately 20cm in diameter using a round plate or template.
In a large mixing bowl, combine the diced beef, potatoes, rutabaga, onion, salt, and freshly ground black pepper. Mix well to combine.
Place a portion of the filling on one half of each pastry circle, leaving a border around the edges. Avoid overfilling.
Brush the edges of the pastry with a little beaten egg. Fold the other half of the pastry over the filling to create a semi-circle and press the edges together to seal.
Crimp the edges of the pastry by pinching and folding them over or using a fork to seal.
Transfer the pasties to a lined baking sheet and brush the tops with the remaining beaten egg for a golden finish.
Using a sharp knife, cut a small slit or two on the top of each pasty to allow steam to escape during baking.
Bake the Cornish pasties in the preheated oven for 45–50 minutes, or until they are golden brown and the filling is cooked through.
Remove from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 745 mg | 16% | |
*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.
