Cornish Beef Pasties
A traditional Cornish pasty is a savory pastry filled with beef, potatoes, and vegetables, sealed in a crimped crust. It’s hearty, portable, and deeply flavorful. Here’s a detailed guide:
Ingredients
For the Pastry Dough
- 2 ½ cups (320g) all-purpose flour
- ½ cup (115g) cold unsalted butter (cubed)
- ¼ cup (60g) cold lard or shortening
- Pinch of salt
- 6–8 tbsp cold water
For the Filling
- 1 cup diced beef (skirt steak or chuck is traditional)
- 1 cup diced potato (waxy variety like Yukon Gold)
- ½ cup diced swede (rutabaga)
- ½ cup diced onion
- Salt and pepper to taste
- A knob of butter (optional, for extra richness)
For Assembly
- 1 egg (beaten, for glazing)
Construction
- Make the Pastry Dough
- In a mixing bowl, combine flour and salt.
- Rub in the butter and lard until the mixture resembles breadcrumbs.
- Gradually add cold water until the dough comes together. Wrap and chill for 30 minutes.
- Prepare the Filling
- Mix the beef, potato, swede, and onion in a bowl. Season generously with salt and pepper.
- Roll Out the Dough
- Divide the chilled dough into 4 portions. Roll each into a circle about 8 inches (20 cm) in diameter.
- Assemble the Pasties
- Place a portion of filling on one half of the circle, leaving space around the edges.
- Add a small knob of butter on top of the filling (optional).
- Fold the other half over to create a semicircle.
- Seal the edges by crimping or pressing with a fork.
- Bake
- Place the pasties on a baking sheet lined with parchment paper. Brush with beaten egg.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes, then lower to 350°F (180°C) and bake for another 30–35 minutes until golden brown.
Variations
- Traditional Style: Stick to the original beef, potato, swede, and onion filling.
- Cheese and Onion: Replace the beef with grated cheese and mix with finely chopped onion.
- Chicken and Leek: Swap beef for diced chicken and add sautéed leeks.
- Vegetarian: Use a mix of mushrooms, sweet potatoes, and spinach.
- Spiced Pasties: Add a pinch of ground cumin or paprika for extra flavor.
- Sweet Pasties: Fill with apples, cinnamon, and sugar for a dessert twist.
Tips for Perfect Pasties
- Keep the dough cold: Chill the dough and work quickly to prevent it from becoming too soft.
- Uniform filling size: Dice the filling ingredients evenly for consistent cooking.
- Don’t overfill: Leave space around the edges to seal the pasty properly.
- Season generously: Since the filling is raw, proper seasoning is crucial for flavor.
- Serve warm or cold: Pasties are delicious fresh out of the oven or as a portable lunch.
Enjoy your homemade Cornish beef pasties as a delightful taste of tradition!