Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 8 ingredients for grocery delivery
Step 1
1 Make the dough: In a large bowl, whisk together the flour with the salt
Step 2
2 Add the butter and shortening or lard and, using your fingers, rub it into the flour until the mixture is crumbly, with varied size pieces of flour-covered fat the size of rice and small beans
Step 3
3 Add the water and mix with your hand until a wet, shaggy dough comes together, about 2 minutes, then knead in the bowl until it becomes elastic, 5 to 8 minutes
Step 4
4 The dough will be very sticky, but as you knead, it will become smoother and pull little bits of dough from the sides of the bowl
Step 5
5 This is an important step, as proper kneading will develop glutens, giving the pastry the strength needed to hold the filling and retain its shape
Step 6
6 Divide the dough into 6 equal pieces between 150 and 160 grams each
Step 7
7 Shape the dough into disks, wrap them in plastic wrap and refrigerate for at least 3 hours and up to 2 days
Step 8
8 Make the filling and assemble the pasties: When ready to bake, position a rack in the middle of the oven and preheat to 425 degrees
Step 9
9 Line a large, rimmed baking sheet with parchment paper
Step 10
10 In a large bowl, mix together the meat, potatoes, rutabaga, onion and thyme until combined; you should have about 5 cups
Step 11
11 Season the mixture with salt and pepper and gently toss to combine
Step 12
12 Lightly flour your work surface and, working with one dough piece at a time, remove the dough from the plastic wrap
Step 13
13 Lightly flour the dough and the rolling pin and roll out the dough into circles approximately 9 inches in diameter
Step 14
14 In a small bowl, whisk together the egg with the cream, half-and-half, milk or water to form an egg wash
Step 15
15 Add a generous 3/4 cup (about 150 grams) of the filling on top half of each pastry circle, brush the border with the egg wash, then fold the pastry over the top and seal in a half-circle
Step 16
16 Use your index finger and thumb to crimp and twist the edge, tucking the ends underneath
Step 17
17 (You also can use a fork to crimp the edge
Step 18
18 ) Transfer the pasty to the prepared baking sheet and repeat with the remaining dough and filling
Step 19
19 Using a pastry brush, brush the pasties with the egg wash
Step 20
20 Bake for 15 to 20 minutes, until the pasties start to brown, then reduce the temperature to 350 degrees and continue to bake for another 30 to 40 minutes or until the pasties are a rich golden brown
Step 21
21 Remove from the oven, let cool for about 15 minutes and serve
Step 22
22 VARIATION: You can make a meatless version of the pasty (it's not officially a Cornish pasty then) by replacing the weight of meat with equal weight of additional potatoes
Step 23
23 NOTES: To make the pastry portable, the dough needs to be sturdy enough to encase the filling without breaking, which makes bread flour ideal for using in the pasty crust
Step 24
24 You may substitute with all-purpose flour, but the crust may crack more easily
Step 25
25 We had good results making pastry using lard and butter, shortening and butter, and shortening and vegan butter, so depending on your dietary preferences, use what works best for you