A traditional Cornish pasty recipe featuring a savory filling of beef, potatoes, onions, and rutabaga, wrapped in a flaky pastry crust. Perfect for a hearty meal or a portable lunch.
Preparation time
45min
Cooking time
45min
Ingredients
6 Servings
- 500 grams all-purpose flour
- 450 grams beef
- 5 grams black pepper
- 1 egg
- 150 grams onion
- 300 grams potato
- 150 grams rutabaga
- 10 grams salt
- 250 grams unsalted butter
- 150 milliliters water
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
In a large bowl, mix the flour and salt. Add the butter and rub it in until the mixture resembles breadcrumbs.
Step 3
Gradually add cold water to the mixture and mix until a dough forms. Wrap the dough in cling film and chill for 30 minutes.
Step 4
In another bowl, combine the diced beef, potato, onion, rutabaga, salt, and pepper.
Step 5
Roll out the chilled dough on a floured surface and cut into circles about 20 cm in diameter.
Step 6
Place a portion of the filling onto one half of each circle, leaving a border. Brush the edges with beaten egg.
Step 7
Fold the dough over the filling to form a semi-circle and press the edges together to seal. Crimp the edges for a traditional look.
Step 8
Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
Step 9
Bake in the preheated oven for 45 minutes, or until the pastry is golden brown.