Few dishes are as timeless and comforting as Cornish pasties. These hand-held pies, packed with a medley of savory fillings, are perfect for lunch, dinner, or a hearty snack. Whether you’re reliving childhood memories or experiencing this traditional recipe for the first time, Homemade Cornish Pasties are a treat that everyone should try. With a flaky shortcrust pastry and flavorful beef and vegetable filling, this recipe brings a taste of Cornwall to your kitchen.
Why You Should Try Homemade Cornish Pasties
Cornish pasties aren’t just food—they’re a piece of history. Originating in Cornwall, England, these portable meals were designed for miners who needed a hearty, self-contained dish. Making them at home allows you to control the quality of ingredients, ensuring a fresher and more flavorful result. Plus, they’re versatile, easy to reheat, and perfect for meal prep.
Ingredients for Homemade Cornish Pasties
For the Shortcrust Pastry
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 1/2 cups |
| Salt | 1 teaspoon |
| Unsalted butter | 5 ounces (cold, diced) |
| Lard | 5 ounces (cold) |
| Ice cold water | 2/3 cup |
For the Filling
| Ingredient | Quantity |
|---|---|
| Beef skirt steak or sirloin | 1 pound |
| Waxy potatoes (e.g., Yukon Gold) | 1 pound |
| Rutabaga | 8 ounces |
| Yellow onion | 7 ounces |
| Unsalted butter | For layering |
| All-purpose flour | For sprinkling |
| Salt and pepper | To taste |
| Egg (beaten) | 1 large |
Step-by-Step Instructions
1. Make the Shortcrust Pastry
- In a food processor, combine the flour and salt. Pulse a few times to mix.
- Add the cold butter and lard. Pulse until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water while pulsing, stopping as soon as the dough starts to come together. Do not over-mix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours. (You can refrigerate for a few days or freeze for up to 3 months.)
2. Prepare the Filling
- Dice the beef, potatoes, rutabaga, and onion into small cubes, about 1/4 inch each.
- Season the ingredients with salt and pepper, ensuring each layer in the pasty will be flavorful.
3. Roll Out the Pastry
- Preheat your oven to 350°F.
- Divide the dough into six equal pieces. Roll each piece into a ball, then flatten it into a circle about 8 inches in diameter and 1/8 inch thick.
4. Assemble the Pasties
- Layer the filling: Start with potatoes, then add rutabagas, onions, and beef. Sprinkle a little salt, pepper, and flour over each layer, and add a couple of small pats of butter.
- Lightly moisten the edges of the pastry circle with water. Gently bring the sides together, sealing the pasty down the middle.
- Turn the pasty onto its side and crimp the edges in the traditional Cornish style.
5. Bake the Pasties
- Place the pasties on a parchment-lined baking sheet.
- Use a sharp knife to cut a small slit in the top of each pasty to release steam.
- Brush the pasties with beaten egg to create a golden crust.
- Bake on the middle rack for 40-50 minutes, or until golden brown.
Tips for Success
Choose the Right Potatoes
Waxy potatoes like Yukon Gold hold their shape during cooking and provide a satisfying texture.
Don’t Skip the Butter
Adding small pats of butter to the filling enhances the flavor and ensures a moist filling.
Chill the Pastry
Cold pastry dough is easier to work with and results in a flakier crust.
Prevent Leaks
Be gentle when sealing the pastry to avoid punctures. Patch any small holes with extra dough.
Nutritional Information
| Nutrient | Per Pasty |
|---|---|
| Calories | 450 |
| Protein | 15g |
| Carbohydrates | 40g |
| Fat | 25g |
| Sodium | 320mg |
FAQs
1. Can I freeze Cornish pasties?
Yes, you can freeze them either before or after baking. For pre-baked pasties, reheat them in the oven for the best texture.
2. What can I use instead of lard?
If you prefer, substitute lard with butter. However, lard creates a flakier crust.
3. Can I make vegetarian pasties?
Absolutely! Swap the beef with diced mushrooms or lentils, and adjust the seasoning to your liking.
4. How do I store leftovers?
Store baked pasties in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crispy crust.
5. What’s the best way to crimp the edges?
Use your fingers to create a rope-like pattern along the sealed edge for a traditional look.
6. Can I use pre-made pastry dough?
Yes, but homemade shortcrust pastry provides a more authentic taste and texture.
Conclusion: Bake Your Own Cornish Pasties Today!
There’s nothing quite like biting into a warm, flaky Cornish pasty filled with tender beef and vegetables. This recipe not only brings a traditional taste of Cornwall to your table but also allows you to customize the fillings to your preference. So gather your ingredients, roll up your sleeves, and enjoy the satisfaction of making these hearty, hand-held pies from scratch.
Discover more traditional recipes to expand your culinary repertoire!
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Homemade Cornish Pasties Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 pasties
Description
Experience the comforting flavors of Cornwall with Homemade Cornish Pasties, a classic hand-held pie filled with savory beef, potatoes, rutabaga, and onions. Encased in a flaky shortcrust pastry, these pasties are perfect for lunches, dinners, or hearty snacks. Relive history with this portable and delicious dish that’s as satisfying as it is nostalgic.
Ingredients
For the Shortcrust Pastry:
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 5 ounces cold unsalted butter, diced
- 5 ounces cold lard
- 2/3 cup ice-cold water
For the Filling:
- 1 pound beef skirt steak or sirloin, diced
- 1 pound waxy potatoes (e.g., Yukon Gold), diced
- 8 ounces rutabaga, diced
- 7 ounces yellow onion, diced
- Unsalted butter (for layering)
- All-purpose flour (for sprinkling)
- Salt and pepper (to taste)
- 1 large egg, beaten (for brushing)
Instructions
- Make the Shortcrust Pastry:
- Combine the flour and salt in a food processor. Pulse a few times to mix.
- Add the diced butter and lard, then pulse until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water while pulsing until the dough starts to come together. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Prepare the Filling:
- Dice the beef, potatoes, rutabaga, and onion into small cubes (about 1/4 inch).
- Season generously with salt and pepper to ensure each layer in the pasty is flavorful.
- Roll Out the Pastry:
- Preheat your oven to 350°F.
- Divide the dough into six equal pieces. Roll each piece into a ball, then flatten it into a circle about 8 inches in diameter and 1/8 inch thick.
- Assemble the Pasties:
- Layer the filling in the center of each pastry circle, starting with potatoes, then rutabaga, onion, and beef. Add small pats of butter and sprinkle with a pinch of flour.
- Lightly moisten the edges of the pastry with water. Fold the pastry over the filling to form a half-moon shape, sealing the edges.
- Turn the pasty onto its side and crimp the edges for a traditional look.
- Bake the Pasties:
- Place the pasties on a parchment-lined baking sheet.
- Use a sharp knife to cut a small slit in the top of each pasty to release steam.
- Brush the pasties with beaten egg to achieve a golden crust.
- Bake on the middle rack for 40-50 minutes or until golden brown.
Notes
- Use waxy potatoes like Yukon Gold to maintain texture during cooking.
- Refrigerate the pastry for easier handling and flakier results.
- Leftover pasties can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Vegetarian alternatives can be made by substituting beef with mushrooms or lentils.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
