Traditional Cornish Pastie
Experience the timeless charm of a **Traditional Cornish Pasty**, the ultimate comfort food cherished for its flaky, buttery crust and hearty filling. This iconic British hand pie pairs tender cubes of beef skirt steak with rustic vegetables like potato, swede (rutabaga), and onion, all lightly seasoned with salt and pepper for a perfectly balanced flavor. The golden pastry, made from a blend of butter and lard, delivers a crisp outer shell that cradles the savory filling inside. With straightforward steps for preparing the dough and crimping the edges, this recipe captures the tradition of Cornwall in every delicious bite. Ideal for a portable lunch or a cozy dinner, these pasties are best served warm and make the perfect addition to any home baker's repertoire.
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Recipe Information
Ingredients
- 500 grams plain flour
- 125 grams unsalted butter
- 125 grams lard (or shortening)
- 150 ml cold water
- 1 teaspoon salt
- 400 grams beef skirt steak
- 300 grams potato
- 200 grams swede (rutabaga)
- 1 large onion
- 1 teaspoon black pepper
- 1 teaspoon salt (for filling)
- 1 large egg
Instructions
In a large mixing bowl, combine the plain flour and 1 teaspoon of salt. Add the cubed butter and lard, then use your fingertips to rub the fat into the flour until it resembles breadcrumbs.
Gradually add the cold water, mixing gently with a knife until the dough comes together. Knead briefly until smooth, wrap in cling film, and refrigerate for 30 minutes.
While the dough chills, prepare the filling. Dice the beef skirt steak into small cubes. Peel and finely dice the potato, swede, and onion.
In a bowl, combine the diced beef, potato, swede, and onion. Season with 1 teaspoon each of salt and black pepper. Mix thoroughly.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the chilled dough into 4 equal pieces. Roll each piece into a circle about 20 cm (8 inches) in diameter.
Place a quarter of the filling onto one half of each dough circle, leaving a border around the edge. Brush the edges with beaten egg.
Fold the other half of the dough over the filling to create a semi-circle. Press the edges together firmly to seal, then crimp the edge using your fingers or a fork.
Transfer the pasties to the baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 50 minutes, or until the pastry is crisp and golden.
Allow the pasties to cool slightly before serving.
Nutrition Facts
Calories |
5137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 4276 mg | 186% | |
| Total Carbohydrate | 471.4 g | 171% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 21.8 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 366 mg | 28% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4336 mg | 92% | |
*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.
