Cornish Pasty
A baked pastry, a traditional variety of which is from Cornwall, United Kingdom. It is made by placing an uncooked filling, typically of beef, potato, swede (rutabaga), and onion, on one half of a flat shortcrust pastry circle, folding the other half over to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.
Prep Time
30 minutes
Cook Time
55 minutes
Total Time
1 hour 25 minutes
Difficulty
Medium
Skills Required
Pastry, Crimping
Ingredients & Nutrition
700 kcal
Calories
30g
Protein
40g
Fat
50g
Carbs
5g
Fiber
5g
Sugar
700mg
Sodium
- 1 lb, finely diced Beef Skirt or Chuck Steak
- 1 large, peeled and finely diced Potato
- 1/2 medium, peeled and finely diced Swede (Rutabaga)
- 1, finely chopped Onion
- 1 lb Shortcrust Pastry
- 1 egg, beaten Egg Wash
Equipment Needed
- Mixing Bowls
- Baking Sheet
- Chef's Knife
- Cutting Board
- Pastry Brush
Let AI Suggest Variations
- A vegetarian version can be made with a mix of root vegetables and cheese.
- Add a bit of beef broth to the filling for extra moisture.
- Some traditional recipes add a knob of butter on top of the filling before sealing.
- The pastry can be made with lard for a more traditional, flaky texture.
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, combine the diced beef, potato, swede, and onion. Season generously with salt and pepper.
3. Divide the pastry into four equal pieces and roll each into a circle about 8-9 inches in diameter.
4. Place a quarter of the filling mixture on one half of each pastry circle, leaving a border.
5. Brush the edges of the pastry with water, then fold the other half over the filling.
6. Crimp the edges tightly to seal. This is traditionally done by hand to create a thick crust on one side.
7. Brush the pasties with egg wash and cut a small slit in the top.
8. Bake for 50-60 minutes, until the pastry is golden and the filling is cooked through.