Cornish Beef Pasties

Ingredients (Makes 4 large pasties)

For the pastry:

• 500g (4 cups) all-purpose flour

• 120g (½ cup) butter, cold and diced

• 120g (½ cup) lard (or shortening), cold and diced

• 1 tsp salt

• 150ml (⅔ cup) cold water

For the filling:

• 300g (10 oz) beef skirt or chuck, finely diced

• 250g (9 oz) potatoes, peeled and diced small

• 150g (5 oz) rutabaga (swede), peeled and diced small

• 100g (3.5 oz) onion, finely chopped

• Salt and black pepper (to taste)

• 1 tbsp butter (optional, for extra richness)

For sealing and baking:

• 1 egg, beaten (for egg wash)

Instructions

1. Make the pastry:

• In a large bowl, mix the flour and salt.

• Rub in the butter and lard with your fingers until the mixture resembles breadcrumbs.

• Gradually add cold water and mix until it forms a firm dough.

• Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the filling:

• In a bowl, mix the diced beef, potatoes, rutabaga, and onion.

• Season well with salt and black pepper.

3. Assemble the pasties:

• Preheat oven to 180°C (350°F).

• Roll out the pastry on a lightly floured surface to about 5mm thick.

• Cut into 20cm (8-inch) circles (use a plate as a guide).

• Place a portion of the filling in the center of each circle.

• Add a small piece of butter on top of the filling (optional).

• Brush the edges with a little water, then fold over to form a half-moon shape.

• Crimp the edges to seal properly.

4. Bake the pasties:

• Place on a lined baking sheet. Brush with beaten egg for a golden finish.

• Bake for 45-50 minutes, until golden brown.

5. Serve:

• Enjoy warm or cold! Traditionally, they are eaten on the go.

Leave a Reply

Your email address will not be published. Required fields are marked *