Pendarvis House Cornish Pasty
Transport yourself to the heart of Wisconsin heritage with the Pendarvis House Cornish Pasty, a savory pastry steeped in tradition and rich flavors. Perfectly flaky pastry, made from a blend of butter and lard, encases a filling of tender beef skirt steak, earthy rutabaga, creamy potato, and sweet onion, all seasoned with a simple yet robust mix of salt and black pepper. Originating from the historic Pendarvis House in Mineral Point, this recipe captures the essence of traditional Cornish fare, brought to America by miners in the 19th century. Each handmade pasty is lovingly crimped, brushed with a golden egg wash, and baked to perfection, making it a hearty meal for any occasion. Whether served warm as a comforting dinner or packed as a portable lunch, this authentic Cornish pasty balances rustic charm with culinary mastery.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 teaspoon Salt
- 100 grams Unsalted butter
- 100 grams Lard
- 150 milliliters Cold water
- 300 grams Beef skirt steak
- 200 grams Potato
- 150 grams Rutabaga (or swede)
- 100 grams Onion
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 whole Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt.
Cut the butter and lard into small cubes, then add them to the bowl. Rub the fats 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 comes together. Knead briefly, shape into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
While the dough chills, dice the beef skirt steak, potato, rutabaga, and onion into small cubes (about 1 cm).
In a bowl, combine the diced beef, potato, rutabaga, and onion. Season with black pepper and salt. Mix well to evenly distribute the seasoning.
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
On a lightly floured surface, divide the chilled dough into four equal portions. Roll out each piece of dough into a circle approximately 20 cm in diameter.
Spoon a portion of the filling onto one half of each circle, leaving a border around the edges. Be careful not to overfill.
Brush the edges of the pastry with water, then fold the other half of the circle over the filling to create a semi-circle. Press and crimp the edges to seal tightly.
Place the pasties onto the prepared baking tray.
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the tops of the pasties with the egg wash for a golden finish.
Using a sharp knife, cut a small vent into the top of each pasty to allow steam to escape during baking.
Bake in the preheated oven for 50-60 minutes, or until the pasties are golden brown and cooked through. Rotate the tray halfway through baking for even browning.
Remove from the oven and allow to cool slightly before serving. Enjoy warm as a hearty, satisfying meal!
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 15.7 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 242 mg | 19% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3020 mg | 64% | |
*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.
