Description
This Authentic Cornish Pasty recipe features a flaky, buttery shortcrust pastry filled with tender beef, potatoes, rutabaga, and onions. Traditionally baked to golden perfection, these savory pasties make for a hearty meal perfect for lunch or dinner, inspired by the classic British snack with a rich, satisfying filling and a crisp crust.
Ingredients
For the Pastry
- 3 1/2 cups all-purpose flour or bread flour
- 1 teaspoon salt
- 5 ounces unsalted butter, very cold, diced
- 5 ounces lard, very cold (can substitute butter but lard makes the flakiest crust)
- 2/3 cup ice cold water
For the Filling
- 1 pound beef skirt steak or sirloin, cut into small cubes
- 1 pound firm, waxy potato (e.g. Yukon Gold), peeled and diced
- 8 ounces rutabaga, peeled and diced into 1/4 inch cubes or thinly sliced
- 7 ounces yellow onion, chopped
- Salt and pepper to taste
- Unsalted butter for placing slices inside the pasties
- All-purpose flour for sprinkling inside the pasties
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Make the Shortcrust Pastry: Place the flour and salt into a food processor and pulse until combined. Add the cold diced butter and lard and pulse a few more times until the mixture looks like coarse crumbs. Slowly add the ice cold water, pulsing between additions until the dough just begins to come together. Avoid over-mixing to ensure a flaky crust. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours before using to allow relaxation and proper chilling.
- Preheat and Prepare Dough: Preheat your oven to 350°F (175°C). Remove the chilled dough and divide it into 6 equal pieces by rolling it into a log and cutting. Keep the pieces chilled while you work on one at a time. Roll each piece out on a lightly floured surface into an 8-inch circle about 1/8 inch thick, using an 8-inch plate to guide the sizing if desired.
- Layer the Filling: On each pastry circle, place a layer of diced potatoes down the center, leaving about 3/4 inch space on the top and bottom edges. Lightly sprinkle with salt and pepper. Next add a layer of rutabaga, followed by chopped onions, and then the cubed beef. Season lightly with salt and pepper between each layer. Top with a couple of pats of unsalted butter and sprinkle a small amount of flour over the filling to help absorb moisture.
- Seal the Pasties: Lightly moisten the edges of the pastry with wet fingertips. Carefully bring the sides up and fold over the filling, sealing the edges down the middle. Turn the pasty onto its side and crimp the edges tightly in the traditional Cornish style to ensure they hold during baking. If there are holes or tears, patch them with dough scraps.
- Prepare for Baking: Place the assembled pasties on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty to allow steam to escape. Brush the pasties lightly with the beaten egg wash to promote browning.
- Bake the Pasties: Bake on the middle rack in the preheated oven for 40 to 50 minutes or until golden brown and cooked through. Remove from the oven and let rest for about 10 minutes before serving as the filling will be very hot.
- Serving and Leftovers: Serve warm. Leftover filling can be fried separately or added to soup for another meal. Pasties can be reheated in the oven to maintain a crispy crust or in the microwave for convenience.
Notes
- Chilling the pastry dough for at least 3 hours is crucial for a flaky and tender crust.
- Use lard in the pastry for the flakiest and most authentic crust texture.
- Cut the filling ingredients uniformly for even cooking and proper layering.
- Seal the pasties well to avoid leaks during baking.
- Use a sharp knife to cut the steam vent slit before baking to prevent soggy crust.
- Use an 8-inch plate as a guide to roll out perfect-sized dough circles.
- Leftover filling can be repurposed in soups or stir-fries.
- Prep Time: 3 hours 30 minutes
- Cook Time: 50 minutes
- Category: Savory Pastry
- Method: Baking
- Cuisine: British
