The Perfect Traditional Cornish Pasty
A traditional British Cornish pasty features a hearty beef and vegetable filling encased in a golden shortcrust dough, creating an authentic savory pocket meal.
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Instructions
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Preheat the oven to 425 F (220 C).
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To prepare the pastry, combine flour, salt, and butter in a large bowl, then rub with fingertips until the mixture resembles fine breadcrumbs.
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Add 2 tablespoons of cold water, stirring with a knife until the dough binds, adding more water if necessary.
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Wrap the dough and chill for 15 to 30 minutes.
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Combine steak, potato, swede, and onion in a bowl, then season well with salt and pepper.
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Divide the chilled pastry into four equal pieces and roll each into 6 to 7-inch rounds.
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Place an even portion of the meat mixture onto one side of each pastry round.
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Brush the pastry edges with beaten egg, then fold the pastry in half over the filling and crimp the edges to seal.
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Brush the assembled pasties with the remaining beaten egg and place them on a greased baking sheet.
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Bake for 20 minutes at 425 F, then reduce the oven temperature to 350 F (177 C) and bake for another 20 minutes until golden brown.
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Serve the pasties hot or cooled.