|Nutritional Guidelines (per serving)|
|Servings: 4 pasties (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Cornish pasty is known and loved throughout Great Britain and has long been part of the country's culinary heritage. It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal. With their hands often dirty from a morning's work, the pasty could be held easily by the thick pastry crust without contaminating the contents.
A traditional Cornish pasty is perfect for a lunch box but also makes a great main course when served with fresh vegetables. This recipe uses a shortcrust pastry made by hand or in a food processor, but if you are short on time, a ready-made pastry will do fine.
Click Play to See This Traditional Cornish Pasty Recipe Come Together
- For the Pastry:
- 1 cup all-purpose flour
- 1 pinch salt
- 2 ounces butter (or half lard and half butter, cubed)
- 2 to 3 tablespoons water (cold)
- For the Filling:
- 1/2 cup rump steak (cubed small)
- 1/2 cup potato (1/4-inch diced)
- 1/2 cup swede/rutabaga (1/4-inch diced)
- 1/4 cup onion (finely chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg (lightly beaten)
Note: While there are multiple steps to this Cornish pasty recipe, the dish is broken down into workable categories to help you better plan for preparation and baking.
Make the Shortcut Pastry
Gather the ingredients.
Place the flour, salt, and butter into a large bowl.
Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together, adding more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.
Make the Filling and Form the Pasties
Gather the ingredients.
Preheat the oven to 220 C/425 F/Gas Mark 7.
Divide the pastry into 4 equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.
Place the steak, potato, swede, and onion into a large mixing bowl and mix. Season well with salt and pepper.
Divide the meat mixture evenly among each pastry circle and place it to one side. Brush the edges with beaten egg.
Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
Serve hot or cooled and enjoy.
- The dough can also be made in a food processor by mixing the flour, butter, and salt by pulsing. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in plastic wrap and chill.
- A traditional pasty will be crimped on the side, not across the top, but you can crimp however you feel comfortable. It will taste just as good either way.