📝 About This Recipe
Transport your taste buds to the rugged coast of Cornwall with these iconic handheld meat pies, reimagined for the modern kitchen. Traditionally the hearty lunch of tin miners, these pasties feature a buttery, flaky crust enveloping a savory filling of tender beef, earthy rutabaga, and sweet onions. Using the air fryer ensures a perfectly crisp, golden-brown exterior and a succulent, steaming interior in a fraction of the time.
🥗 Ingredients
The Shortcrust Pastry
- 2.5 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold and cubed)
- 1/4 cup Lard or vegetable shortening (cold)
- 1 teaspoon Salt
- 4-6 tablespoons Ice water (as needed)
The Savory Filling
- 3/4 lb Beef skirt steak or chuck (cut into 1/4-inch cubes)
- 1 large Potato (peeled and finely diced)
- 1/2 cup Rutabaga (Swede) (peeled and finely diced)
- 1 small Yellow onion (finely chopped)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt
- 1/2 teaspoon Dried thyme
- 4 small pats Unsalted butter (to place inside each pasty)
The Finish
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Water (mixed with egg)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and lard, using a pastry cutter or your fingertips to rub them into the flour until the mixture resembles coarse breadcrumbs.
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2
Gradually add ice water, one tablespoon at a time, mixing gently until a firm dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
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3
While the dough chills, prepare your filling. Ensure the beef, potato, rutabaga, and onion are all diced to a uniform 1/4-inch size to ensure even cooking in the air fryer.
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4
In a medium bowl, toss the diced beef, potato, rutabaga, and onion with salt, black pepper, and dried thyme until thoroughly seasoned.
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5
On a lightly floured surface, divide the chilled dough into 4 equal portions. Roll each portion into a circle approximately 8 inches in diameter.
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6
Place a generous portion of the filling onto one half of each dough circle, leaving a 1-inch border around the edge. Top each mound of filling with a small pat of butter.
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7
Lightly brush the edges of the dough with water. Fold the other half of the dough over the filling to create a half-moon shape.
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8
Press the edges firmly to seal. To create the traditional crimp, use your thumb and forefinger to twist and tuck the edge of the dough along the curved side.
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9
Preheat your air fryer to 350°F (175°C) for 5 minutes.
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10
Brush the tops of the pasties generously with the egg wash and cut a small slit in the top of each to allow steam to escape.
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11
Place the pasties in the air fryer basket, ensuring they do not touch (you may need to cook in batches). Cook for 20-25 minutes.
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12
The pasties are done when the pastry is a deep golden brown and the internal temperature of the filling reaches 165°F (74°C). Let them rest for 5 minutes before serving.
💡 Chef's Tips
Always use cold fats (butter/lard) to ensure the pastry remains flaky rather than crumbly. Do not pre-cook the filling; the raw ingredients release juices that create a natural gravy inside the pastry. If you cannot find rutabaga, a firm turnip or extra potato is a suitable substitute. Ensure your dice is small; if the vegetables are too large, they won't soften by the time the pastry is browned. Avoid over-filling, as this can cause the pasty to burst open during the air-frying process.
🍽️ Serving Suggestions
Serve hot with a side of sharp English cheddar cheese and pickled onions. Pair with a dollop of HP Sauce or a savory brown gravy for dipping. A crisp green salad with a mustard vinaigrette cuts through the richness of the pastry. Enjoy with a pint of British Ale or a chilled hard apple cider. For a traditional touch, serve with a side of mushy peas.