Cornish Pasties
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
8 pasties
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Calories
326 kcal
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Course
Main Course
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Cuisine
British
Cornish Pasties
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Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion.
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Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 Tablespoons butter , chilled and cut into cubes
- 4 Tablespoons shortening , or lard
- 6-8 Tablespoons ice water
For the Filling:
- 1 lb beef sirloin steak (or skirt, rump steak)
- 1 cup Yukon gold potatoes (about 1 medium size potato), cut into small 1/4 inch cubes.
- 3/4 cup rutabaga , peeled and cut into small 1/4 inch cubes
- 1/2 cup yellow onion (about 1/2 small onion), diced
- 1 teaspoon fresh thyme
- 1/2 teaspoon fresh Rosemary
- 1 teaspoon garlic powder
- salt and pepper , to taste
- Sliver of butter to place on top of filling before closing
- Eggwash: 1 egg, lightly beaten with 1 Tablespoon water.
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Instructions
- Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry. Be careful not to over mix.
- Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.
- Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.
- Preheat the oven to 350 degrees F.
- Roll the Dough: Take one dough disk out of the fridge, leaving the other to continue to chill while you make the first four pasties. Cut the log into 4 equal pieces. Place one piece at a time on a large piece of parchment paper sprinkled lightly with flour. Roll the dough into a thin circle about 7-8 inches across. Don't worry if your circle isn't perfect as you will be folding and crimping the edges.
- Add filling: Place a heaping spoonful of filling into the center of the dough. Cut off a sliver of butter and place it on top of the filling.
- Fold and seal edges: Lightly moisten the edges of the pastry dough with a little bit of water (use a pastry brush or your finger). Gently lift the dough on one side and bring it over the filling, laying it on top of the dough on the other side. If the dough punctures at all, use any extra dough to patch the hole. Squeeze the edges of the half circle of dough, pressing them firmly together.
- Crimp the edges of the dough: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.Repeat this process along the entire edge. Tuck the end corners underneath. Lay the cornish pasty on the baking sheet and repeat with remaining dough. When you've crimped all four pasties, remove the remaining dough from the fridge and repeat process.
- Add egg wash: Lightly prick the top of each pasty with a fork (2-3 times) for air to escape. Mix egg and water in shallow dish for the egg wash and use a pastry brush to apply a thin layer on top of each pasty.
- Bake at 350ºF for 40-50 minutes or until golden. Allow to cool for 10 minutes before eating.
Equipments used:
Notes
- Rutabaga: use parsnips or turnips instead.
- Meat: The recipe calls for sirloin steak but you can substitute other cuts of beef. Try to choose a tender cut, like shortloin, rib, or skirt steak. Traditional Cornish pasties are made with steak, but feel free to substitute chicken.
- Vegetarian: add chick peas or beans and chopped bell pepper in place of steak.
- Make Ahead Instructions: Cornish pasties are best baked fresh, but you can make the dough 1-2 days ahead of time and store it in the refrigerator. You c an also prepare t he filling 1-2 days in advance (depending on the freshness of your steak) and store it in the refrigerator.
- Freezing Instructions: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
31g
(10%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
228mg
(10%)
Potassium
423mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
189IU
(4%)
Vitamin C
10mg
(11%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8pasties
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 228mg | 10% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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