Cornish pasty

A traditional recipe for 4 generous, traditional-sized pasties featuring a robust shortcrust pastry and a PGI-standard filling of raw beef, waxy potatoes, swede, and onion. The process involves a crucial chilling period for the pastry and a slow-baking technique to ensure the raw ingredients cook through while developing flavor.

Ingredients

• 500g (3 ¾ cups) Strong White Bread Flour
• 1 tsp Kosher Salt (for pastry)
• 125g (½ cup + 1 tbsp) Cold Unsalted Butter, cut into cubes
• 125g (½ cup + 1 tbsp) Cold Lard, cut into cubes (or vegetable shortening)
• 175ml (¾ cup) Ice-Cold Water
• 400g (14 oz) Beef Skirt or Chuck Steak, trimmed and hand-diced into 1cm cubes
• 300g (10 oz) Waxy Potatoes (e.g., Maris Peer or Charlotte), peeled and hand-diced into small cubes
• 150g (5 oz) Swede (rutabaga or yellow turnip), peeled and hand-diced into small cubes
• 150g (5 oz) Yellow Onion, finely chopped
• 2 tsp Ground Black Pepper
• 1.5 tsp Kosher Salt (for filling)
• 4 tsp Unsalted Butter (optional, for placing inside each pasty)
• 1 Large Egg, beaten with 1 tbsp water (for the glaze)

Instructions

1. In a large mixing bowl, combine the strong bread flour and 1 tsp salt. Add the cold cubed butter and cold lard. Using fingertips, gently rub the fats into the flour until the mixture resembles coarse breadcrumbs with some larger pea-sized pieces remaining.
2. Make a well in the center and pour in most of the ice-cold water. Using a butter knife, use a cutting motion to mix the water into the flour. Add remaining water if needed until the dough looks shaggy but holds together. Gather the dough against the side of the bowl.
3. Turn the dough out onto a lightly floured surface. Knead firmly for about 5 minutes until smooth, elastic, and pliable. Wrap tightly in plastic wrap and refrigerate for a minimum of 2 hours, or overnight.
4. While the pastry rests, ensure beef, potato, swede, and onion are diced as specified. Keep ingredients separate to prevent premature juicing.
5. Remove the rested dough from the fridge. Divide it into 4 equal portions (approx. 225g each). Roll each portion into a circle approximately 23cm (9 inches) in diameter and about 3mm thick.
6. On one half of a pastry circle, layer the ingredients parallel to the center line: swede, then potato, onion, and finally raw diced beef. Season generously with salt and pepper. Place 1 tsp of butter on top of the meat if using.
7. Brush the entire perimeter of the pastry circle with beaten egg wash. Fold the empty half of the pastry over the filling, meeting the edges. Press the edges together firmly to create a tight, flat seal.
8. Crimp the side edge: Hold the pasty with the sealed edge facing away. Using the right thumb and forefinger, twist the edge corner upward and inward, press firmly, and overlap the previous crimp. Continue along the entire edge to create a rope-like pattern. Tuck the final corner underneath.
9. Place crimped pasties on a parchment-lined baking tray, ensuring they are not touching. Brush the surface (excluding the crimp) with remaining egg wash. Score two small steam vents into the top of the pastry.
10. Preheat oven to 200°C (180°fan / Gas 6). Bake for 20 minutes. Reduce temperature to 170°C (150°fan / Gas 3) and bake for a further 35-40 minutes until the pastry is deep golden brown.
11. Allow the pasties to cool on the tray for 10 minutes before handling. Serve warm.

Notes

A true Cornish Pasty needs no accompaniment, but a dash of Worcestershire sauce or ketchup is often enjoyed. Nutritional estimates per serving (approx. 350g-400g): 1,050–1,150 kcal, 65g–75g Total Fat, 35g–40g Protein.