In the rugged landscapes of Cornwall, miners would descend into the earth, carrying with them a hearty meal crafted by loving hands. The Cornish pasty, with its robust crust and savory filling, served as both sustenance and comfort, embodying the resilience and spirit of the Cornish people. 🥟🌄
Authentic Cornish Pasty 🥔🥩🧅
Servings: 6
Ingredients:
For the Pastry:
4 cups (500g) all-purpose flour
1 teaspoon salt
1 cup (225g) cold unsalted butter, cubed
1/4 cup (50g) cold lard or shortening, cubed
10–12 tablespoons ice-cold water
For the Filling:
1 pound (450g) beef skirt steak, diced into small cubes
2 cups (300g) peeled and diced waxy potatoes
1 1/2 cups (200g) peeled and diced swede (rutabaga)
1 cup (150g) finely chopped onion
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
For Assembly:
1 egg, beaten (for egg wash)
Instructions:
Prepare the Pastry:
In a large bowl, combine the flour and salt.
Add the cold butter and lard, rubbing them into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the ice-cold water, mixing until the dough comes together.
Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours.
Prepare the Filling:
In a bowl, combine the diced beef, potatoes, swede, and onion.
Season generously with salt and freshly ground black pepper, mixing well.
Assemble the Pasties:
Preheat the oven to 400°F (200°C).
Divide the chilled dough into six equal portions.
On a lightly floured surface, roll each portion into an 8-inch (20cm) circle.
Place a mound of filling on one half of each dough circle, adding a small pat of butter on top.
Moisten the edges with water, fold the dough over the filling to create a semicircle, and press the edges together to seal.
Crimp the edges decoratively to secure the filling.
Bake the Pasties:
Place the pasties on a baking sheet lined with parchment paper.
Brush the tops with the beaten egg to achieve a golden crust.
Cut a small slit in the center of each pasty to allow steam to escape.
Bake for 40–50 minutes, until the crust is golden brown.
Remove from the oven and let rest for 10 minutes before serving.
Nutritional Information (per serving):
Calories: Approximately 650 kcal
Protein: 20g
Carbohydrates: 50g
Fat: 40g
Fiber: 4g
Sodium: 600mg