Traditional Cornish Pasties
Prep time: 30 mins | Bake time: 45-50 mins | Yield: 3 large pasties
Ingredients
Shortcrust Pastry
- 3 1/2 cups (450g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/2 cup (115g) cold vegetable shortening or lard, cubed
- 1 tsp salt
- 1/2 cup cold water (plus extra as needed)
Filling
- 12 oz (350g) beef skirt steak or sirloin, finely diced
- 1 cup russet potato, peeled and finely diced
- 1 cup rutabaga (swede), peeled and finely diced
- 1 cup yellow onion, finely diced
- 1 tbsp unsalted butter, knobbed
- Salt and freshly ground black pepper to taste
Assembly
- 1 large egg, beaten (for egg wash)
Instructions
- Make Pastry: In a large bowl, rub butter and shortening into the flour and salt using your fingertips until the mixture resembles coarse breadcrumbs. Pour in cold water gradually, mixing until a firm dough forms. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prep Filling: Mix the diced beef, potatoes, rutabaga, and onions together in a bowl. Season generously with salt and black pepper just before assembly.
- Roll & Fill: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Divide dough into 3 equal portions. Roll each portion out on a lightly floured surface into a circle roughly 8–9 inches in diameter.
- Assemble Pasties: Mound one-third of the meat and vegetable filling onto one half of each dough circle, leaving a 1-inch border along the edge. Top each portion of filling with a small knob of butter.
- Crimp Edges: Brush the edges of the pastry rounds lightly with beaten egg. Fold the top half over the filling to form a half-moon shape. Crimp the edges tightly together using your fingers or a fork to create a braided, decorative seal.
- Bake & Serve: Place pasties on the baking sheet, cut a small steam vent in the top of each, and brush generously with the remaining beaten egg wash. Bake at 400°F (200°C) for 20 minutes, then turn oven down to 350°F (175°C) and bake for another 25–30 minutes until golden brown and cooked through. Let rest 10 minutes before serving.
