Traditional Recipe for Cornish Pasties
These delicious treats are perfect served with fries or mashed potatoes, and they are surprisingly easy to make. Traditional Cornish pasties are one of the tastiest treats from Cornwall, England.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 6 1x
- Category: Entree
- Cuisine: English
Ingredients
Scale
For the Pastry
- 1 lb (450g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 1/2 oz (125g) unsalted butter
- 2 egg yolks
- 1/2 cup (125ml) cold water
For the Filling
- 1 lb (450g) finely diced, peeled potato
- 5 1/4 oz (150g) finely diced yellow onion
- 5 1/4 oz (150g) finely diced rutabaga (swede)
- 1 tablespoon all-purpose flour (plain flour)
- 1 1/2 oz (40g) butter
- 10 1/2 oz (300g) chopped rib-eye steak or similar
- Salt and black pepper, to taste
- 1 beaten egg
Instructions
- First you need to make the pastry.
- Put the flour, salt, butter, egg yolks and baking powder in a food processor.
- Process until the mixture looks like crumbs, then add the water slowly until you get a dough.
- You might not need all the water.
- Wrap the dough in plastic wrap (Clingfilm) and chill it for an hour in the refrigerator.
- Preheat the oven to 350 degrees F (180 degrees C).
- Roll out the pastry, taking care not to tear it.
- Cut out 6 rounds, using a dinner plate as your template.
- Now grind some salt and pepper over the vegetables.
- Put the beef in a bowl and mix with the flour and some salt and pepper.
- Divide the beef mixture between the dough circles, and then the vegetable mixture, leaving a border.
- Dot the filling with butter, then brush the egg around the outside of the circles.
- Fold the circles up to make half-moon shapes.
- Crimp the pastry then brush the whole pasties with beaten egg.
- Use a sharp knife or a fork to poke a couple of steam-holes in the center of each pasty.
- Bake for 50 minutes or until cooked through and golden brown.
- Let them rest for 10 minutes before serving.