Traditional Cornish Pasty Recipe - Food Fanatic

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    8 Servings

Ingredients

For the Pastry:
  • 3 cups Flour
  • 1 cup Unsalted Butter, Cubed and kept cold until ready to use (2 sticks)
  • small pinch of Salt
  • 1/2 cup Cold Water
  • 1 Egg, Beaten, to brush on pastry
For the Filling:
  • 6 ounces Potato, Chopped bite-size pieces
  • 6 ounces Rutabaga, Swede, chopped into bite-size pieces
  • 1/2 small Onion, Chopped small
  • 1 pound Skirt Steak, Chopped into bite-size pieces
  • 8 teaspoons Unsalted Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon All-Purpose Flour
  • 1 Egg, Beaten
  • 1 teaspoon Milk

Directions

For the Pastry:

  1. To a food processor add the flour and salt and butter.
  2. Pulse until you get the texture of fine breadcrumbs.
  3. With the processor running, slowly drizzle in cold water until it forms a ball.
  4. Turn the dough onto a floured surface and shape into a flat ball.
  5. Wrap in plastic wrap and refrigerate 10-15 minutes.

For the Filling:

  1. Preheat oven to 360°F.
  2. Whisk the egg with the milk.
  3. Take 4 ounces pastry and roll into an 8 inch circle.
  4. Place a small handful of potatoes, rutabaga, onion, and beef in the center of the pastry, leaving 2-inch border.
  5. Sprinkle with a small amount of salt pepper and flour. Place a little piece of butter on the top.
  6. Brush half of the edge of the pastry with egg mix then fold the pastry in half and seal the edge.
  7. Twist the edge to create a good seal.
  8. Cut a slit in the top of the pasties and place onto a parchment lined baking sheet.
  9. Brush all the pasties with the rest of the egg/milk and bake for 45 minutes until golden brown.
Traditional cornish pasty photo