Classic Cornish Pasties

A traditional recipe featuring a rich, beefy filling with root vegetables encased in a short, flaky pastry. The pasties are sealed with a distinctive crimp and baked to a deep golden brown.

Equipment

• large bowl
• food processor (optional)
• butter knife
• cling film
• lightly floured surface
• plate or bowl (20-23 cm / 8-9 inches diameter)
• two large baking sheets
• parchment paper
• oven

Ingredients

• 500 g (4 cups) plain flour (all-purpose flour)
• 125 g (1/2 cup) unsalted butter, chilled and cut into small cubes
• 125 g (1/2 cup) lard or vegetable shortening, chilled and cut into small cubes
• 1 teaspoon fine sea salt
• Approx. 150-175 ml (2/3 cup) ice-cold water
• 1 large egg, beaten (for egg wash)
• 500 g (1.1 lb) beef skirt or chuck steak, cut into 1.5 cm (½-inch) dice
• 250 g (2 medium) potatoes, such as Maris Piper or King Edward, peeled and cut into 1 cm (⅓-inch) dice
• 250 g (1 medium) swede (rutabaga), peeled and cut into 1 cm (⅓-inch) dice
• 1 large onion, finely chopped
• 2 teaspoons fine sea salt
• 1 ½ teaspoons freshly ground black pepper
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. In a large bowl, sift the flour and salt together. Add the chilled cubes of butter and lard. Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs. Work quickly to keep the fat cold.
2. Gradually add the ice-cold water, a tablespoon at a time, mixing with a butter knife or your hands until the dough just comes together to form a ball. You may not need all the water. The dough should be firm but not sticky.
3. Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Shape it into a flat disc, wrap it in cling film, and refrigerate for at least 1 hour.
4. While the pastry is chilling, prepare the filling. In a large bowl, combine the diced beef, potato, swede, and onion. Season generously with the salt and black pepper. Toss everything together well to ensure the seasonings are evenly distributed.
5. Preheat your oven to 200°C (400°F / Gas Mark 6). Line two large baking sheets with parchment paper.
6. Remove the pastry from the fridge. On a lightly floured surface, roll out the dough to about the thickness of a £1 coin (roughly 3-4mm). Use a plate or a bowl (about 20-23 cm / 8-9 inches in diameter) as a guide to cut out four circles. Re-roll the scraps if necessary.
7. Divide the filling evenly among the four pastry circles, placing the mound of filling in the centre of each one. Top the filling on each pasty with a few small knobs of the unsalted butter.
8. To seal, brush a little of the beaten egg around the edge of one half of each circle. Fold the empty half of the pastry over the filling to form a half-moon or D-shape.
9. Crimp the edge by pinching and folding it over itself with your thumb and forefinger to create a rope-like seal. Place the sealed pasties on the prepared baking sheets.
10. Make a small slit on the top of each pasty to allow steam to escape. Brush the entire surface of each pasty with the remaining beaten egg.
11. Bake the pasties in the preheated oven for 45-50 minutes, or until the pastry is deep golden brown and crisp.
12. Once baked, remove from the oven and allow them to rest on the baking sheet for 5-10 minutes before serving.

Notes

Cut beef, potatoes, and swede into small, uniform dice to ensure they cook through. Swede is a non-negotiable ingredient in a classic Cornish pasty; if unavailable, turnip can be substituted but the flavour will differ. Avoid overfilling to prevent juice leakage. Leftovers can be reheated in the oven at 180°C (350°F) for 15-20 minutes to re-crisp the pastry.

Nutrition

Calories: 890 kcal · Total Fat: 55 g · Saturated Fat: 28 g · Cholesterol: 145 mg · Sodium: 1500 mg · Total Carbohydrates: 70 g · Dietary Fiber: 7 g · Sugars: 8 g · Protein: 32 g