Traditional Cornish pasty

Cornish pasty lunch.

The pasty is a much loved traditional warming treat. We don't recommend eating them all the time, but they can make a warming occasional lunch, or cold on the go snack. Strictly speaking the only people that can make a Cornish pasty are people actually located in the county, as the name has protected status, however using this recipe you can make yourself a perfectly acceptable Yorkshire, Aberdeenshire, Flintshire, or County Down pasty!

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
INGREDIENTS
The Pastry
 136 g All purpose flour.
 1 pinch Salt.
 56 g Cubed butter.
 Cold water as required.
The Filling
 68 g Skirt or rump steak (cubed).
 68 g Potato (diced).
 68 g Swede (diced).
 34 g Onion (finely diced).
 1 Large egg (beaten).
 Salt to taste.
 Black pepper to taste.
METHOD
The Pastry
1

Place the flour, salt, and butter in a large bowl.

2

Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.

3

Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.

4

Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.
.

The Filling
5

Heat the oven to 220 C/Gas Mark 7. Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.

6

Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.
.

Assembling the Pasty
7

Heat the oven to 220 C/Gas Mark 7. Divide the pastry into four equal pieces and roll each piece into rounds approximately 17cm in diameter.

8

Divide the meat mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.

9

Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

10

Place the pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 177 C/Gas Mark 4 and bake another 20 minutes until golden brown. Serve hot or cooled.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 329
% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Cholesterol 101mg34%
Sodium 448mg19%
Potassium 311mg9%
Total Carbohydrate 32g11%
Dietary Fiber 2g8%
Sugars 2g
Protein 13g26%

Vitamin C 35%
Calcium 3%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
The Pastry
 136 g All purpose flour.
 1 pinch Salt.
 56 g Cubed butter.
 Cold water as required.
The Filling
 68 g Skirt or rump steak (cubed).
 68 g Potato (diced).
 68 g Swede (diced).
 34 g Onion (finely diced).
 1 Large egg (beaten).
 Salt to taste.
 Black pepper to taste.

Directions

METHOD
The Pastry
1

Place the flour, salt, and butter in a large bowl.

2

Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.

3

Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.

4

Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.
.

The Filling
5

Heat the oven to 220 C/Gas Mark 7. Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.

6

Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.
.

Assembling the Pasty
7

Heat the oven to 220 C/Gas Mark 7. Divide the pastry into four equal pieces and roll each piece into rounds approximately 17cm in diameter.

8

Divide the meat mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.

9

Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

10

Place the pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 177 C/Gas Mark 4 and bake another 20 minutes until golden brown. Serve hot or cooled.

Traditional Cornish pasty