Pasties
Discover the comforting delight of traditional Cornish Pasties, a handheld savory pastry filled with a hearty mixture of diced beef, potatoes, rutabaga (or turnip), and onion, all perfectly seasoned with salt and black pepper. This classic recipe features a buttery, homemade shortcrust pastry made with both butter and lard, ensuring a flaky, golden crust that perfectly encases the robust filling. Easy to prepare and bake, these pasties make for an irresistible meal or snack, whether served warm straight out of the oven or chilled for an on-the-go treat. Perfect for family dinners, picnics, or meal prepping, these time-honored meat-and-veg turnovers are as versatile as they are delicious. Elevate your kitchen repertoire with this nostalgic and satisfying recipe that celebrates tradition and flavor in every bite.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 120 grams Unsalted butter
- 60 grams Lard (or additional butter)
- 6 tablespoons Cold water
- 1 teaspoon Salt
- 350 grams Beef skirt steak (diced into small cubes)
- 300 grams Potatoes (peeled and diced into small cubes)
- 150 grams Rutabaga (swede) or turnip (diced into small cubes)
- 1 medium Onion (finely chopped)
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Milk
Instructions
In a large mixing bowl, combine the flour and salt. Add in the butter and lard, cutting it into the flour with a pastry cutter or rubbing it in with your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing with your hands until the dough comes together. Be careful not to overwork the dough. Wrap it in cling film and chill it in the refrigerator for at least 30 minutes.
While the dough chills, prepare the filling by combining the diced beef, potatoes, rutabaga, and onion in a large bowl. Season with salt and pepper, and mix well.
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Divide the pastry dough into 4 equal portions. Roll each portion into a circle approximately 20 centimeters (8 inches) in diameter.
Place a quarter of the filling onto one half of each pastry circle, leaving a 2-centimeter (about 3/4 inch) border. Be sure not to overfill.
Brush the edges of the pastry with a little milk, fold the other half over the filling, and press the edges together to seal. Crimp the edges decoratively to ensure they are well sealed.
Place the pasties on the prepared baking sheet. Beat the egg with the milk and brush this mixture over the top of each pasty for a golden finish.
Bake the pasties in the preheated oven for 50 minutes, or until the pastry is golden brown and crisp, and the filling is cooked through.
Allow the pasties to cool slightly before serving warm. Alternatively, they can be chilled and enjoyed cold.
Nutrition Facts
Calories |
4365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.3 g | 316% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 421.3 g | 153% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 16.3 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 305 mg | 23% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 3442 mg | 73% | |
*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.
