Cornish Pasty
Raw beef, swede, potato, and onion sealed in pastry and crimped along one side, not across the top — a legally protected Cornish recipe that must be made west of the River Tamar to bear the name.
Meat
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 3/4 cup cold butter, cubed
- 1/4 cup cold water
- 1 lb beef skirt or chuck, diced small
- 1 swede (rutabaga), diced small
- 2 potatoes, diced small
- 1 onion, diced small
- Salt and pepper, to taste
- 1 egg, beaten, for egg wash
Steps
- Cut the cold butter into the flour until it forms coarse crumbs, then bring together with the ice water into a firm dough. Chill for 30 minutes.
- Toss the diced beef, swede, potato, and onion together with salt and pepper. Do not cook the filling before assembling.
- Roll the dough out and cut into large rounds.
- Mound the raw filling onto one half of each round, leaving a border.
- Fold the pastry over into a D-shape and crimp the curved edge tightly by hand into a rope-like seal along the side, not across the top.
- Brush with beaten egg and bake at 375F for 45-50 minutes, until deep golden and the filling is cooked through.