Authentic Cornish Pasty

Name: Authentic Cornish Pasty
Prep time: PT45 minutes
Cook time: PT50-60 minutes
Total time: PT1 hour 35 minutes - 1 hour 45 minutes
Yield: 4
Cuisine: United Kingdom
Ingredients: 500 g Shortcrust pastry (Homemade or good quality store-bought. Ensure it's firm enough to handle.); 400 g Beef skirt or chuck steak (Cut into small, roughly 1cm cubes. Skirt is traditional for its tenderness when slow-cooked.); 200 g Potato (Peeled and cut into small, roughly 1cm cubes. Maris Piper or King Edward are good choices.); 150 g Swede (rutabaga) (Peeled and cut into small, roughly 1cm cubes. Ensure it's tender when cooked.); 1 medium Onion (Finely chopped. Yellow or brown onion works well.); 1 tbsp Butter or suet (optional) (For richness, dotting the filling before sealing.); 1 tsp Salt (Or to taste.); 0.5 tsp Black pepper (Freshly ground, or to taste.); 1 large Egg (Beaten, for egg wash.)

A traditional Cornish pasty, a hearty and portable meal consisting of a rich shortcrust pastry filled with tender beef, potato, swede (rutabaga), and onion, crimped along the side. Originally a miner's lunch.

準備時間45 minutes

調理時間50-60 minutes

合計時間1 hour 35 minutes - 1 hour 45 minutes

分量4

難易度Medium

2件の編集· Feb 8

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Authentic Cornish Pasty - United Kingdom traditional dish

🧂 材料

500 g Shortcrust pastry(Homemade or good quality store-bought. Ensure it's firm enough to handle.)
400 g Beef skirt or chuck steak(Cut into small, roughly 1cm cubes. Skirt is traditional for its tenderness when slow-cooked.)
200 g Potato(Peeled and cut into small, roughly 1cm cubes. Maris Piper or King Edward are good choices.)
150 g Swede (rutabaga)(Peeled and cut into small, roughly 1cm cubes. Ensure it's tender when cooked.)
1 medium Onion(Finely chopped. Yellow or brown onion works well.)
1 tbsp Butter or suet (optional)(For richness, dotting the filling before sealing.)
1 tsp Salt(Or to taste.)
0.5 tsp Black pepper(Freshly ground, or to taste.)
1 large Egg(Beaten, for egg wash.)

👨‍🍳 作り方

1
Prepare the filling: In a large bowl, combine the cubed beef, potato, swede, and chopped onion. Season generously with salt and freshly ground black pepper. Mix thoroughly to ensure the seasoning is evenly distributed.
⏱️ 15 minutes
2
Divide and roll the pastry: Divide the shortcrust pastry into 4 equal portions. On a lightly floured surface, roll out each portion into a circle approximately 25-30cm (10-12 inches) in diameter and about 3-4mm thick. The pastry should be firm enough to handle without tearing.
⏱️ 15 minutes
3
Assemble the pasties: Lay one pastry circle flat. Spoon a quarter of the filling mixture onto one half of the circle, leaving a border of about 2cm (1 inch) clear around the edge. Dot with a little butter or suet if using. Moisten the edge of the pastry with a little water.
⏱️ 5 minutes
4
Crimp the pasties: Carefully fold the other half of the pastry circle over the filling to create a semi-circle. Press the edges together firmly to seal. Starting from one end, crimp the edges by folding small sections of the pastry over each other to create a decorative and secure seal along the curved edge. The traditional Cornish crimp is positioned on the side.
⏱️ 10 minutes
5
Chill and bake: Place the assembled pasties onto a baking sheet lined with parchment paper. You can chill them in the refrigerator for about 15-20 minutes to help them hold their shape. Preheat your oven to 200°C (180°C fan/400°F).
⏱️ 5 minutes prep + 20 minutes chill
6
Egg wash and bake: Brush the pasties all over with the beaten egg wash. This will give them a beautiful golden-brown sheen. Bake in the preheated oven for 50-60 minutes, or until the pastry is golden brown and crisp, and the filling is tender and cooked through. You should hear a gentle bubbling from the filling.
⏱️ 50-60 minutes
7
Rest and serve: Once baked, remove the pasties from the oven and let them rest on a wire rack for at least 10-15 minutes before serving. This allows the filling to settle and prevents it from being too hot.
⏱️ 10-15 minutes

調理履歴を記録する

💡 プロのコツ

✓The traditional Cornish pasty has its crimp on the side, not the top.
✓Layering the ingredients (potato, swede, onion, then beef) can help ensure even cooking and prevent the pastry from becoming soggy.
✓The Cornish Pasty has Protected Geographical Indication (PGI) status, meaning only pasties made in Cornwall to a specific recipe can be called Cornish Pasties.
✓Ensure your vegetables and beef are cut into uniform, small cubes for even cooking.
✓Don't overfill the pasties, as this can make them difficult to seal and prone to bursting.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of mixed herbs (like thyme or parsley) to the filling.
For a richer flavour, a small amount of suet can be added to the filling.
Vegetarian version: Replace beef with a mix of mushrooms, lentils, and root vegetables. Ensure adequate seasoning.
Add a small amount of cheese (like mature cheddar) to the filling before sealing for a 'cheesy pasty'.