How to Make a Traditional Cornish Pasty

Making a traditional Cornish pasty involves preparing a savory pastry filled with meat and vegetables, typically consisting of beef, potato, onion, and swede (rutabaga). This recipe creates a classic version that you can easily make at home.

Ingredients:

For the Pastry:

• 500g (4 cups) plain flour
• 250g (1 cup) cold butter, diced
• 1 egg (for egg wash)
• Pinch of salt
• 6-8 tbsp cold water (adjust as needed)

For the Filling:

• 300g (10 oz) beef skirt or chuck steak, finely chopped (or ground beef)
• 1 large potato, peeled and diced small
• 1 medium onion, finely chopped
• 1 small swede (rutabaga), peeled and diced small
• Salt and pepper to taste
• 1 tbsp fresh parsley (optional)

Instructions:

1. Prepare the Pastry:

• In a large bowl, combine the plain flour and a pinch of salt. Add the cold, diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. This is called “cutting in the butter.”
• Gradually add cold water, one tablespoon at a time, mixing with a knife or your hands until the dough begins to come together. Add enough water to form a dough, but be careful not to add too much.
• Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap the dough in cling film or a clean tea towel and refrigerate for at least 30 minutes to allow it to rest.

2. Prepare the Filling:

• In a mixing bowl, combine the chopped beef, diced potato, onion, and swede. Season generously with salt and pepper. If you want, you can add some fresh parsley for extra flavor, but it’s not part of the traditional recipe.
• Mix the ingredients together thoroughly, ensuring the filling is well-seasoned and evenly combined.

3. Assemble the Pasties:

• Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Take the chilled dough from the fridge and divide it into 4 equal pieces (or more if you prefer smaller pasties).
• Roll each piece of dough into a circle on a lightly floured surface, about 5mm (1/4 inch) thick. Aim for a diameter of around 20cm (8 inches).
• Spoon a generous amount of filling onto one half of each pastry circle, leaving about a 2cm (1-inch) border around the edge.
• Brush the edges with water, fold the dough over the filling to form a half-moon shape, and pinch the edges together tightly to seal. Crimp the edges using your fingers or a fork to ensure they’re well-sealed.
• Place the pasties onto the prepared baking sheet.

4. Bake the Pasties:

• Brush the top of each pasty with the beaten egg to give it a golden, shiny finish.
• Bake in the preheated oven for 45-50 minutes or until the pasties are golden brown and the pastry is crisp.
• Allow them to cool slightly before serving.

Tips:

• Meat: Traditionally, Cornish pasties use beef skirt or chuck steak because it remains tender when baked. You can also use minced beef if preferred.
• Crimping: The crimped edge is part of what makes a Cornish pasty recognizable. Be sure to crimp the edges securely to prevent any filling from leaking out while baking.
• Filling Variations: While the classic Cornish pasty filling is potato, swede, onion, and beef, you can also experiment with other fillings like chicken or vegetarian options. However, for a traditional pasty, it’s important to keep it simple with these key ingredients.

A traditional Cornish pasty is not only a comforting, hearty meal but also a piece of Cornish heritage that’s enjoyed all over the world.