Authentic Cornish Pasty

🧂 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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'.

🥗 Nutrition

Per serving