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Traditional Cornish pasty are savory packages of beef and potatoes wrapped in flaky, buttery pastry. It makes a wonderful lunch or dinner on a chilly day.

Traditional Cornish Pasty

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Traditional Cornish Pasty are savory packages of beef and potatoes wrapped in flaky, buttery pastry. It makes a wonderful lunch or dinner on a chilly day.
Course Dinner Ideas
Cuisine British
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 328
Author Janette

Ingredients

For the pastry:

  • 3 cups (450 grams) plain/all-purpose flour
  • 1 cup (226 grams unsalted butter) cubed and kept cold until ready to use
  • Small pinch of salt
  • ½ cup (118 ml) cold water

For the filling:

  • ⅓ pound (170 grams) russet potato, peeled and chopped into bite-size pieces
  • ⅓ pound (170 grams) swede (rutabaga), peeled and chopped into bite-size pieces
  • ½ small onion, finely chopped
  • 1 pound (453 grams) skirt steak, cut against the grain into bite-size pieces
  • 2 ½ tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large egg, beaten with 1 teaspoon milk egg wash before baking

Instructions

To make the pastry in a food processor:

  • Add the flour, butter and salt. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in the cold water until it forms a ball.

To make the pastry by hand:

  • Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
  • Turn the dough onto a floured surface and shape into a flat ball. Wrap in plastic wrap and refrigerate 10-15 minutes.
  • Preheat oven to 360°F/182°C.
  • Divide the dough into 8 even pieces. Take 1 piece of dough and roll out into a round measuring 8-inches (20 cm). Place a small handful of potatoes, rutabaga, onion, and beef in the center of the pastry, leaving 2-inch (5 cm) border. Sprinkle with a small amount of salt pepper and flour. Place a little piece of butter on the top.
  • Whisk the egg with the milk.
  • Brush half of the edge of the pastry with egg mix then fold the pastry in half and seal the edge. Twist the edge to create a good seal. Cut a slit in the top of the pasties (to let steam out while baking) and place onto a parchment lined baking sheet.
  • Brush all the pasties with the rest of the egg/milk and bake for 45 minutes until golden brown.

Nutrition

Serving: 1 | Calories: 328kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 385mg | Fiber: 2g