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