Traditional Cornish Pasty Recipe
Traditional Cornish Pasty makes for a comforting lunch during the winter season. Serve with a side salad for a satisfying meal.
Ingredients
- 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
- 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
Instructions
- To a food processor add the flour and salt and butter.
- Pulse until you get the texture of fine breadcrumbs.
- With the processor running, slowly drizzle in cold water until it forms a ball.
- Turn the dough onto a floured surface and shape into a flat ball.
- Wrap in plastic wrap and refrigerate 10-15 minutes.
- Preheat oven to 360°F.
- Whisk the egg with the milk.
- Take 4 ounces pastry and roll into an 8 inch circle.
- Place a small handful of potatoes, rutabaga, onion, and beef in the center of the pastry, leaving 2-inch border.
- Sprinkle with a small amount of salt pepper and flour. Place a little piece of butter on the top.
- Brush half of the edge of the pastry with egg mix then fold the pastry in half and seal the edge.
- Twist the edge to create a good seal.
- Cut a slit in the top of the pasties and place onto a parchment lined baking sheet.
- Brush all the pasties with the rest of the egg/milk and bake for 45 minutes until golden brown.