Classic Cornish Pasty
A traditional British hand pie with a perfectly flaky, buttery crust encasing a hearty filling of beef, potato, and rutabaga. This is the ultimate comfort food, a complete meal you can hold in your hand.
Equipment
- Food processor
- large bowl
- Baking Sheet
- Rolling Pin
Ingredients
For the Shortcrust Pastry:
- 3 1/2 cups all-purpose flour or bread flour
- 1 teaspoon salt
- 5 ounces unsalted butter, very cold, diced
- 5 ounces lard, very cold
- 2/3 cup ice cold water
For the Cornish Pasties:
- 1 pound beef skirt steak or sirloin, cut into small cubes
- 1 pound firm, waxy potato (e.g. Yukon Gold), peeled and diced in 1/4 inch cubes, or thinly sliced according to preference
- 8 ounces rutabaga, peeled and diced in 1/4 inch cubes, or thinly sliced according to preference
- 7 ounces yellow onion, chopped
- salt and pepper to taste
- unsalted butter for dotting over filling
- all-purpose flour for dusting the filling
- 1 large egg, lightly beaten for egg wash
Instructions
Make the shortcrust pastry and chill it well
- In a food processor, pulse the flour and salt to combine. Add the cold, diced butter and lard, pulsing until the mixture resembles coarse crumbs.
- Drizzle in the ice-cold water a little at a time, pulsing just until the dough begins to clump together. Be careful not to overwork it.
- Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 3 hours to allow the gluten to relax and the fats to firm up.
Preheat the oven and prep the filling
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cubed beef, diced potato, diced rutabaga, and chopped onion. Season generously with salt and pepper.
- Add a light dusting of all-purpose flour and a few small pats of butter to the filling mixture. For an extra rich gravy, stir in 1/2 teaspoon of beef bouillon powder or a crushed stock cube. Toss everything together until evenly coated.
Roll, fill, fold, and crimp
- Cut the chilled dough into 6 equal pieces. On a lightly floured surface, roll one piece into an 8-inch circle, about 1/8-inch thick. Keep the other pieces of dough refrigerated.
- Mound a generous amount of the filling onto one half of the dough circle, leaving a 1-inch border around the edge.
- Moisten the border with a little water, then fold the empty half of the pastry over the filling to create a half-moon shape. Press the edges firmly to seal.
- Crimp the sealed edge by folding a small section over itself and pressing down, repeating along the entire seam to create a rope-like pattern on the side.
Egg wash, bake, and rest
- Place the assembled pasties on the lined baking sheet. Cut a small slit in the top of each to allow steam to escape. Brush the entire surface with the lightly beaten egg.
- Bake for 40-50 minutes, or until the crust is a deep golden brown and the filling is cooked through.
- Let the pasties rest on the baking sheet for at least 10 minutes before serving, as the filling will be extremely hot.
Notes
Gravy Insurance: Adding 1/2 teaspoon of beef bouillon powder or a crushed beef stock cube to the filling mixture guarantees a rich, savory gravy inside every pasty.
Flaky Crust Secret: Ensure your butter, lard, and water are ice cold. Do not overwork the dough, and allow it to chill for the full 3 hours for the most tender, flaky result.
Storage & Reheating: Store baked pasties in the refrigerator for up to 3 days. To reheat and restore the crisp crust, place them in an oven at 350°F (175°C) for 15-20 minutes.
Freezing Tip: You can freeze unbaked pasties. Place them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding about 15-20 minutes to the cooking time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 655kcalCarbohydrates: 62gProtein: 26gFat: 34gSaturated Fat: 16gCholesterol: 95mgSodium: 610mgPotassium: 550mgFiber: 5gSugar: 4gVitamin A: 120IUVitamin C: 15mgCalcium: 45mgIron: 4mg
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