cornish pasty

A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!

Authentic Cornish Pasties

(450 grams) all-purpose flour

salt

(140 grams) unsalted butter (, very cold, diced)

(140 grams) lard (, very cold)

(155 ml) ice cold water

(450 grams) firm, waxy potato

(225 grams) rutabaga (,

(195 grams) yellow onion (, chopped)

salt and pepper

unsalted butter ((for cutting in slices to lay inside the pasties))

all-purpose flour ((for sprinkling inside the pasties))

To Make the Shortcrust Pastry:  Place the flour and salt in a food processor and pulse a few times until combined.  Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs.  Add the water a little at a time, pulsing between additions, until the mixture begins to come together.  DO NOT over-mix the dough or the pastry crust will be tough and won&#x27;t be flaky.  Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 3 hours before using (this is crucial).  (Can be refrigerated for a few days or frozen for up to 3 months.)

To Make the Cornish Pasties:  Preheat the oven to 350 degrees F.Roll the pastry dough into a log and cut it into 6 equal pieces.  Wrap and keep the other 5 pieces chilled in the fridge while you&#x27;re working on one at a time.  Roll the dough out on a lightly floured work surface to a 8 inch circle that&#x27;s about 1/8 inch thick.  You can use an 8-inch plate as your guide and cut the dough around it to form your circle.

Layer the filling (each ingredient to be divided out between 6 pasties, there may be some excess remaining):  Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough.  Lightly sprinkle with salt and pepper.  Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer.  Lay a couple of pats of butter on top of the beef and sprinkle a little flour over the filling.

Wet the tips of your fingers and lightly moisten the edges of the pastry dough.  For this next part work gently so that the filling doesn&#x27;t puncture through the dough.  If this happens, patch up the hole with some of the scrap pieces of pastry dough.  Bring the sides up and seal the pasty down the middle.  Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).

Assemble the remaining pasties and lay them on a lined baking sheet.  Use a sharp knife to cut a slit in the center of each pasty.  Lightly brush each pasty with the beaten egg mixture.

Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color.  Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.  They can be reheated in the oven (recommended for a crispier crust) or microwave.  NOTE:  Depending on how full you stuff the pasties you may have leftover filling.  No worries, just fry it up together and enjoy it as a separate meal.

Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack

Leek, cheese & potato pasties

potatoes

butter

leeks

thyme sprigs, leaves

Dijon mustard

tbsp cream

flour

block shortcrust pastry

Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.

Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.

Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

A Cornish miner's meat pie that's popular all over the world. 

Cornish Beef Pasties

all-purpose flour

(1 stick) unsalted butter, chilled

water

egg yolks, divided

beef

lb waxy potatoes,

carrots,

onion,

Worcestershire sauce

garlic,

rosemary

thyme

salt and black pepper,

In a large mixing bowl, whisk together the flour and salt.

Cut butter into small pieces and using two forks, a pastry blender, or your fingers, work it into the flour until it becomes a crumbly mixture.

Mix together water and one of the egg yolks, then add to the flour mixture. Mix until all flour is incorporated, then turn out onto a clean surface and knead until the mixture comes together completely.

Wrap in plastic wrap and chill dough at least 30 minutes.

When ready to bake preheat oven to 400°F and line a baking sheet with parchment paper.

In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown until no longer pink. Remove meat to a bowl and set aside.

To the same skillet, add potatoes, onion, and celery and cook until mostly soft, 6-8 minutes. If there isn't enough fat leftover from the beef, add olive oil or butter to the skillet before adding vegetables.

Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add Worcestershire sauce and cook 1 minute more.

Add vegetable mixture to bowl with beef and stir to combine. Season to taste with salt and pepper and set aside to cool.

Once filling has cooled to room temperature, you can assemble the pasties.

Flour a clean surface and divide dough into 6 portions. Roll each ball out into a 3/8-inch thick circle, trimming edges to neaten, if needed.

Wet the edges of your dough with some water, then spoon cooled beef mixture over a little less than half of the dough, leaving a 1/2-inch border.

Fold dough over the filling and seal edges by crimping or using a fork to press the dough layers together.

Transfer pasty to prepared baking sheet and cut three small slits in the top as a vent. Repeat with remaining pasties.

Whisk together remaining egg yolk with 2 tablespoons water and brush over the top of each pasty. Bake until golden brown, 30-40 minutes.

Note: If you plan to freeze some of the pasties, skip the egg wash and bake for only 20 minutes. Later, brush frozen pasty with egg wash, then bake at 400°F for 20 more minutes.

Flaky crust filled with tender meat and potatoes.

Cornish Pasty

shortening

water (add teaspoon by teaspoon until right consistency has formed)

lb. sirloin steak (cubed)

potato

Tbsp butter

egg (beaten for egg wash)

Place flour, salt, butter and shortening in bowl.

Use your hands to combine ingredients until small pebbles form

Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.

Do not over handle the dough. Dough should be soft, moist but not wet.

Divide dough into quarters.

Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pasty into a circle Remove wax paper and place a 8inch saucer on top of the dough and cut around, using it as a pattern.

Fill center of dough with meat and potato (1/4 of meat &amp; potato). Fold dough over to form a half circle and seal closed.  You can press down with your finger ro use a little water to seal the edges.

Crimp edges of dough and brush with an egg wash.

Bake at 400 degrees for 30-40 minutes or until golden brown and meat is cooked through.

Pasty

https://content.jwplatform.com/videos/wIDpBA7F.mp4

Making the Perfect Pie Crust is easy with this step by step tutorial.  The results are a perfect crust every time.  And all perfect pies start with a perfect pie crust.  That is what makes pie crusts so intimidating.

Perfect Pie Crust

Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion.

Cornish Pasties

Tablespoons Shortening (,

6-8 Tablespoons ice water

sirloin

rutabaga (, peeled and cut into small 1/4 inch cubes)

yellow onion

garlic powder

salt and pepper (,

egg,

Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry.  Be careful not to over mix.

Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.

Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.

Preheat the oven to 350 degrees F.

Roll the Dough: Take one dough disk out of the fridge, leaving the other to continue to chill while you make the first four pasties.  Cut the log into 4 equal pieces. Place one piece at a time on a large piece of parchment paper sprinkled lightly with flour. Roll the dough into a thin circle about 7-8 inches across. Don&#039;t worry if your circle isn&#039;t perfect as you will be folding and crimping the edges.

Add filling: Place a heaping spoonful of filling into the center of the dough. Cut off a sliver of butter and place it on top of the filling.

Fold and seal edges: Lightly moisten the edges of the pastry dough with a little bit of water (use a pastry brush or your finger). Gently lift the dough on one side and bring it over the filling, laying it on top of the dough on the other side.  If the dough punctures at all, use any extra dough to patch the hole.  Squeeze the edges of the half circle of dough, pressing them firmly together.

Crimp the edges of the dough: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.Repeat this process along the entire edge.  Tuck the end corners underneath.  Lay the cornish pasty on the baking sheet and repeat with remaining dough.  When you&#039;ve crimped all four pasties, remove the remaining dough from the fridge and repeat process.

Add egg wash: Lightly prick the top of each pasty with a fork (2-3 times) for air to escape.  Mix egg and water in shallow dish for the egg wash and use a pastry brush to apply a thin layer on top of each pasty.

Bake at 350ºF for 40-50 minutes or until golden. Allow to cool for 10 minutes before eating.

I doubled the whole recipe, there is way to much filling left over, or not enough dough...!  I measured and remeasured sooooo many times. I now have a lot of filling in a bowl on my counter, have to make more dough now!

My family Loved these they are so delicious.

Traditional meat is skirt steak. Also the rutabaga and potatoes are not cubed they are chipped into small slivers. Also most cooks don't mix the ingredients, although store bought pasties will be mixed and cubed veggies.

These were sooo good! It made more filling than I needed so I might double the dough next time. Super simple and cheap and delicious!

Loved these! I've tried to make these in the past, but I've never made a crust that I've liked. This one was so easy (thanks  for the step-by-step instructions) and it made all the difference. Next time, I will double the batch and freeze some!

https://content.jwplatform.com/videos/qnuvm1JI.mp4

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Authentic Cornish Pasties

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Top 5 cornish pasty recipes from across the web

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Top Tags

Authentic Cornish Pasties

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