Authentic Cornish Pasty Recipe
User Reviews
5
393 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
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Additional Time
3 hrs
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Total Time
4 hrs 15 mins
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Servings
6 large pasties
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Calories
697 kcal
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Course
Main Course
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Cuisine
British
Authentic Cornish Pasty Recipe
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The authentic Cornish pasty features a flaky shortcrust pastry filled with a savory mixture of diced beef skirt steak, potato, rutabaga, and onion. This recipe highlights the use of a traditional lard-and-butter pastry for a tender but crisp crust, and the filling uses firm, waxy potatoes to maintain texture during baking.
Description
This recipe begins with a shortcrust pastry made from a blend of cold butter, lard, flour, salt, and ice-cold water, mixed just until combined to ensure a flaky texture. The dough is rested refrigerated before rolling out into individual 8-inch circles. The filling consists of small cubes of beef skirt steak, diced potato (preferably waxy varieties like Yukon Gold), rutabaga, and chopped yellow onion, seasoned with salt and pepper.
The filling is assembled inside the pastry circles with slices of butter and a light dusting of flour to prevent sogginess. The pasties are sealed with a distinctive crimped edge and brushed with beaten egg before baking at 350°F. The result is a handheld pie with a golden, flaky crust and a hearty, flavorful filling.
Cornish pasties can serve as a substantial meal on their own or paired with simple sides. The flaky crust contrasts well with the tender, savory meat and vegetable filling.
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Ingredients
For the Shortcrust Pastry:
- 3 1/2 cups all-purpose flour I make mine with all-purpose flour, or bread flour
- 1 teaspoon salt
- 5 ounces butter very cold, diced, unsalted
- 5 ounces lard , very cold (can substitute butter but lard makes the flakiest crust)
- lard click link to learn how to make it yourself. It's super easy and much cheaper than store-bought!, for rendering
- 2/3 cup water ice cold
For the Cornish Pasties:
- 1 pound beef skirt steak cut into small cubes, or sirloin
- 1 pound potato peeled and diced in 1/4 inch cubes, or slice them according to personal preference (**starchy potatoes will disintegrate and turn mushy so be sure to use a firm, waxy potato that will hold its shape, firm, waxy, e.g. Yukon Gold
- 8 ounces rutabaga , peeled and diced in 1/4 inch cubes, or slice them according to personal preference
- 7 ounces yellow onion , chopped
- salt to taste
- black pepper to taste
- butter for cutting in slices to lay inside the pasties, unsalted
- all-purpose flour (for sprinkling inside the pasties)
- 1 egg lightly beaten, large
Instructions
- To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
- To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
- Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
- Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
- Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
- Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.
Nutrition Information
Show Details
Serving
1large pasty
Calories
697kcal
(35%)
Carbohydrates
63g
(21%)
Protein
28g
(56%)
Fat
48g
(74%)
Saturated Fat
23g
(115%)
Cholesterol
148mg
(49%)
Sodium
445mg
(19%)
Potassium
785mg
(17%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
630IU
(13%)
Vitamin C
21mg
(23%)
Calcium
72mg
(7%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6large pasties
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Serving | 1large pasty | |
| Calories | 697kcal | 35% |
| Carbohydrates | 63g | 21% |
| Protein | 28g | 56% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 148mg | 49% |
| Sodium | 445mg | 19% |
| Potassium | 785mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
393 reviews
Excellent
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