We’re back with another UK classic – the Cornish pasty. It consists of a filling (usually raw meat and vegetables) folded inside a short crust pastry disc to form a half-moon shape. The edge is crimped, the surface is brushed with egg and the whole thing is baked until the pastry becomes nice and crumbly, and the meat and vegetables are perfectly cooked, and their juices have become well acquainted with each other. It is an unbelievably delicious meal-in-one. You can eat it hot or cold which makes it great for a lunch at home or a picnic outdoors.
Use potatoes with a yellow flesh. Ones that are good for mashed potatoes will be good for a pasty. Swede is known as rutabaga in America. When it comes to the beef try and get something without any gristle and not too much fat.
These pasties are super easy to make. Follow my method for instant success!
This recipe makes 3 large pasties. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
250g (8.8oz) white bread flour
5g (0.17oz) salt
60g (2.1oz) lard
60g (2.1oz) butter
90g (3.2oz) water
1 egg for glazing
For the filling –
250g (8.8oz) diced lean beef
150g (5.3oz) diced potatoes
80g (2.8oz) diced swede (rutabaga)
80g (2.8oz) diced onion
4g (0.14oz) salt
3g (0.1oz) ground black pepper
Method
- Make the dough. Mix the salt with the flour. Add the lard and the butter and crumble everything together. Finally, add the water and mix until there is no dry flour left.
- Wrap the dough in cling film and refrigerate for 1 hour.
- Divide the dough into 3 equal pieces and shape into balls. Cover and refrigerate for at least 1 hour. You can even leave it overnight.
- Mix the filling ingredients just before assembling the pasties.
- Roll out the dough to around 25cm (10in) in diameter. Brush the edge with water to make it sticky. Place 1/3 of the filling in the middle. Join the two edges together. Lay the pasty on its side and seal the edge by pressing it with your fingertips.
- Crimp the edge. Brush the pasty with egg. Cut a small vent hole in the top.
- Bake at 170C (340F) fan on or 190C (375F) fan off for 1 hour.
Leave to cool down slightly and enjoy!
