📝 About This Recipe
Transport your guests to the rugged coast of Cornwall with these charming, hand-held versions of the classic miner's lunch. Each miniature pastry features the traditional 'holy trinity' of beef, swede, and potato, encased in a robust, golden-brown crust with that signature side-crimp. Perfectly sized for elegant entertaining, these savory parcels offer a rich, peppery depth that captures centuries of British culinary heritage in a single, satisfying bite.
🥗 Ingredients
The Shortcrust Pastry
- 500 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 125 grams Lard or vegetable shortening (cold and cubed for authentic flakiness)
- 1 teaspoon Salt
- 150-175 ml Ice cold water (added gradually)
The Traditional Filling
- 300 grams Beef skirt steak (finely diced into 5mm cubes)
- 200 grams Potato (peeled and finely diced; use a waxy variety like Yukon Gold)
- 150 grams Swede (Rutabaga) (peeled and finely diced)
- 100 grams Yellow onion (finely chopped)
- 1 teaspoon Salt (to taste)
- 1.5 teaspoons Black pepper (freshly cracked; pasties should be peppery)
- 25 grams Unsalted butter (cut into tiny dots for the assembly)
The Glaze
- 1 large Egg (beaten with a splash of milk)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and lard, rubbing them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
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2
Gradually add the ice-cold water, mixing with a knife until the dough starts to come together. Knead gently for 30 seconds to ensure it is smooth, then wrap in plastic and chill in the fridge for at least 30 minutes.
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3
While the dough chills, prepare the filling. Dice the beef, potato, swede, and onion into very small, uniform cubes (about 5mm). It is vital they are small so they cook through in these miniature versions.
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4
In a bowl, toss the beef, potato, swede, and onion together. Season generously with salt and a heavy hand of black pepper. Do not precook the filling; it cooks in its own juices inside the pastry.
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5
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
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6
On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Use a 10cm (4-inch) circular cutter to stamp out discs.
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7
Place a heaped tablespoon of the filling in the center of each pastry disc, leaving a clear border around the edges.
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8
Place a tiny dot of butter on top of the filling pile to add moisture and richness during the bake.
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9
Lightly brush the edge of the pastry with the egg wash. Bring the sides up over the filling and pinch them together firmly to seal the pasty across the top.
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10
Turn the pasty on its side and 'crimp' the edge by folding the pastry over itself in a rope-like pattern. This creates the iconic Cornish seal.
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11
Place the pasties on the baking sheets and brush the tops and sides thoroughly with the egg wash for a deep golden finish.
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12
Use a small knife to prick a tiny steam hole in the top of each pasty.
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13
Bake for 10 minutes at 200°C (400°F), then reduce the heat to 170°C (340°F) and bake for a further 20-25 minutes until the pastry is golden brown and the filling is tender.
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14
Remove from the oven and let them rest for at least 5-10 minutes. This allows the juices to settle and the filling to reach the perfect eating temperature.
💡 Chef's Tips
Use a mix of lard and butter; the lard provides the structural integrity needed for the crimp, while butter provides flavor. Never precook your meat or vegetables; the raw ingredients steam inside the pastry, creating a natural gravy. Ensure your vegetables are diced very small (5mm) for these miniatures, or they will remain crunchy when the pastry is done. If the pastry feels too soft while crimping, pop it back in the fridge for 10 minutes to firm up the fats. Be generous with the black pepper—it is the hallmark flavor profile of a true Cornish pasty.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a spicy fruit chutney. Pair with a crisp, cold Cornish cider or a robust Amber Ale. Arrange on a rustic wooden board with pickled onions and cornichons for a pub-style appetizer platter. These are excellent hot, but they also make fantastic room-temperature additions to a picnic basket.