Traditional Cornish Pasty Recipe

A Cornish Pasty is a classic English pastry filled with a hearty mixture of meat and vegetables, encased in a flaky and tender crust. Originating from Cornwall, this portable and delicious meal has been enjoyed by generations and is perfect for a hearty lunch or dinner. Follow this authentic recipe to create your own taste of Cornwall at home.

Ingredients:

For the Pastry:

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (115g) lard or vegetable shortening, cold and cubed
• 4-6 tablespoons ice-cold water

For the Filling:

• 1 pound (450g) lean beef (such as skirt steak), diced into small cubes
• 1 large potato, peeled and diced
• 1 large onion, finely chopped
• 1/2 turnip (swede), peeled and diced
• 1/2 cup (60g) diced carrots
• Salt and black pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Pastry:
   • In a large mixing bowl, combine the flour and salt.
   • Add the cold, cubed butter and lard (or vegetable shortening).
   • Use a pastry cutter or your fingers to work the fats into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. You want a firm but not sticky dough.
   • Divide the dough into four equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Filling:
   • In a large bowl, combine the diced beef, potato, onion, turnip, and carrots.
   • Season with salt, black pepper, dried thyme, and dried rosemary. Mix well to evenly distribute the seasonings.
4. Assemble the Pasties:
   • Roll out each pastry disc on a floured surface into a circle about 8-9 inches (20-23 cm) in diameter.
   • Place a portion of the filling on one half of each pastry circle, leaving a border around the edge.
   • Fold the other half of the pastry over the filling, creating a half-moon shape.
   • Press the edges together to seal, and then crimp the edges with a fork to ensure a tight seal.
   • Cut a small slit in the top of each pasty to allow steam to escape.
5. Bake the Pasties:
   • Place the pasties on a baking sheet lined with parchment paper.
   • Brush the tops of the pasties with the beaten egg for a golden finish.
   • Bake in the preheated oven for 45-55 minutes, or until the pasties are golden-brown and the filling is cooked through.
6. Serve:
   • Let the pasties cool slightly before serving. They are traditionally enjoyed warm or at room temperature and are perfect for picnics or on-the-go meals.

These Cornish Pasties are a savory delight, and their flaky crust and hearty filling make them a true comfort food classic. Enjoy a taste of Cornwall with this authentic recipe!