Pasty
Discover the timeless charm of the classic Cornish pasty, a flaky, golden-brown pastry pocket filled with a hearty mix of diced beef, potatoes, turnip (or rutabaga), and onions, perfectly seasoned with salt and pepper. This traditional hand pie boasts a buttery, crumbly crust made from a combination of lard and butter, ensuring a rich, tender bite. Ideal for meal prepping or enjoying as an on-the-go lunch, the pasty's crimped edges give it a rustic homemade feel, while the egg glaze guarantees an irresistibly crisp finish. Simple yet satisfying, this savory recipe is a celebration of British comfort food at its finest—perfectly suited for gatherings, picnics, or a comforting dinner at home.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 125 grams unsalted butter
- 125 grams lard (or shortening)
- 150 milliliters cold water
- 350 grams beef skirt (or chuck steak), diced
- 250 grams potato, peeled and diced
- 150 grams turnip (or swede/rutabaga), peeled and diced
- 150 grams onion, finely chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 whole egg, beaten (for glazing)
Instructions
In a large bowl, combine the flour and salt. Add the butter and lard, rubbing them into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, one spoonful at a time, mixing with your hands until the dough comes together. Knead lightly, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
In another bowl, combine the diced beef, potato, turnip, and onion. Season with salt and pepper, mixing well to combine.
Divide the pastry dough into four equal portions. Roll each portion into a circle about 20-25cm in diameter.
Place a quarter of the filling onto one half of each pastry circle, leaving a border around the edges.
Brush the edges of the pastry with a little water, fold the empty half over the filling to create a semi-circle, and press the edges firmly together to seal.
Crimp the edges of the pasty by folding and pinching along the borders or pressing with a fork for a decorative look.
Place the pasties onto the prepared baking tray. Brush the tops with beaten egg to create a golden glaze during baking.
Bake in the preheated oven for 50 minutes, or until the pastry is golden brown and crisp.
Allow the pasties to cool slightly before serving. Enjoy warm, or let them cool completely for a portable meal later!
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 35.9 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 777 mg | 17% | |
*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.
