A traditional Cornish pasty is a hearty, hand-held pie filled with beef, potatoes, onions, and swedes, all wrapped in a flaky pastry crust. Perfect for a filling meal or a portable snack.
Preparation time
30min
Cooking time
1h
Ingredients
4 Servings
- 500 g all-purpose flour
- 450 g beef skirt
- 1 tsp black pepper
- 250 g butter
- 180 ml cold water
- 1 egg
- 150 g onion
- 300 g potatoes
- 1 tsp salt
- 200 g swede
Directions
Step 1
Preheat the oven to 220°C (428°F).
Step 2
In a large bowl, mix the flour and salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until a dough forms. Knead the dough briefly, wrap in cling film, and chill for 30 minutes.
Step 3
In a separate bowl, combine the beef, potatoes, swede, onion, salt, and black pepper.
Step 4
Roll out the pastry on a floured surface and cut into four equal rounds. Place a quarter of the filling on one half of each pastry round.
Step 5
Brush the edges of the pastry with beaten egg, fold over to enclose the filling, and crimp the edges to seal.
Step 6
Place the pasties on a baking tray and brush the tops with the remaining beaten egg.
Step 7
Bake in the preheated oven for 20 minutes, then reduce the heat to 180°C (356°F) and bake for an additional 40 minutes until the pasties are golden brown.
Step 8
Allow to cool slightly before serving.