Cornish Pasties are a traditional British handheld pastry filled with a savory mixture of beef, potatoes, onions, and rutabagas (or turnips). Originating in Cornwall, these hearty pastries were originally created as a portable meal for miners. The flaky, golden crust encases a rich and flavorful filling that’s cooked to perfection inside the pastry, making them a satisfying and comforting meal. Whether enjoyed fresh out of the oven or packed for lunch, Cornish pasties are a delicious blend of tender meat and vegetables, perfect for a savory treat.
Ingredients:
For the pastry:
- 3 ½ cups all-purpose flour
- 1 cup cold butter, cubed
- 1 tsp salt
- ½ to ¾ cup cold water
For the filling:
- 1 lb beef skirt or chuck steak, finely diced
- 1 large potato, peeled and diced
- 1 small rutabaga (or turnip), peeled and diced
- 1 onion, finely chopped
- Salt and pepper to taste
- 2 tbsp butter, cut into small cubes
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the pastry: In a large bowl, combine the flour and salt. Rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Prepare the filling: In a large bowl, combine the diced beef, potato, rutabaga, and onion. Season generously with salt and pepper.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Assemble the pasties: Divide the chilled dough into 4 equal portions. Roll each portion into a circle, about 8-10 inches in diameter. Place a generous scoop of the filling in the center of each circle, adding a few cubes of butter on top.
- Fold the pastry over the filling to form a semicircle and crimp the edges to seal. Transfer the pasties to the prepared baking sheet.
- Brush the pasties with the beaten egg for a golden crust. Cut a small slit in the top of each pasty to allow steam to escape.
- Bake for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.
Enjoy your Cornish Pasties warm, or let them cool for a portable and hearty meal that’s perfect on the go!
