Cornish Pasty

Traditional Cornish Pasty

A robust shortcrust pastry case filled with uncooked beef skirt, potato, swede and onion, crimped along one edge and baked golden. This is the protected Cornish pasty: made and baked in Cornwall with the crimp on the side.

Prep

30 min

Cook

50 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain flour, plus extra for dusting
• •120 g (½ cup / 4¼ oz) cold unsalted butter, cubed, very cold
• •60 g (¼ cup / 2 oz) cold lard, cubed, very cold; traditional with beef
• •1 tsp fine sea salt
• •80 ml (⅓ cup) ice-cold water, approx.
• •300 g (10½ oz) beef skirt, finely diced; chuck will be placed raw
• •200 g (7 oz) potato, floury, peeled and finely diced
• •150 g (5¼ oz) swede, peeled and finely diced
• •100 g (3½ oz) white onion, finely diced
• •1 tsp fine sea salt
• •freshly ground black pepper, ½
• •1 whole large egg, beaten with 1 tbsp milk, for glaze

Steps

1. 1 Make the pastry: rub the cold butter and lard into the flour and salt until the mixture looks like coarse breadcrumbs with a few pea-sized pieces of fat remaining. Add the ice water a little at a time and bring together just until a dough forms. Do not overwork. Flatten into a disc, wrap and chill for 30 minutes.
2. 2 Prepare the filling: dice the beef, potato, swede and onion finely and evenly, no larger than about 5 mm (¼ in) so the filling cooks through. Toss together with the salt and pepper. Keep cold.
3. 3 Roll out the pastry on a lightly floured surface to about 5 mm (¼ in) thick and cut out 4 rounds, roughly 20 cm (8 in) across. Re-roll trimmings as needed.
4. 4 Spoon a quarter of the raw filling onto each round, piling it slightly off-centre to one side. The filling should be mounded; the pasty will look generously full.
5. 5 Brush the pastry edge with a little of the egg glaze. Fold the pastry over to form a half-moon, then firmly crimp the curved edge by rolling the folded edge over itself in even presses along the side, sealing tightly. The crimp must run along the side, not on top.
6. 6 Transfer to a parchment-lined baking sheet. Cut 2 small steam holes in the top of each pasty. Brush generously with the egg glaze.
7. 7 Bake at 200°C / 400°F (fan 180°C) for 20 minutes, then reduce the heat to 160°C / 325°F (fan 140°C) and bake a further 25–30 minutes, until the pastry is deep golden and the filling is cooked through. The beef should reach at least 72°C / 162°F internal temperature and the potatoes should be tender when pierced through a steam hole.
8. 8 Rest on the tray for 10 minutes before serving warm. Traditionally eaten on its own, sometimes with a simple pickle or a cup of tea.