📝 About This Recipe
Steeped in the rugged history of Cornwall’s tin mines, the Cornish Pasty is the ultimate portable meal, featuring a golden, flaky crust crimped to perfection. Inside, a succulent blend of hand-diced beef, earthy swede (rutabaga), and sweet onions slow-cooks in its own juices to create a rich, savory gravy. This recipe honors the protected tradition of the dish, delivering a comforting, hearty hand pie that is as practical as it is delicious.
🥗 Ingredients
The Shortcrust Pastry
- 500 grams Strong bread flour (provides the structural integrity needed for crimping)
- 125 grams Unsalted butter (cold and cubed)
- 125 grams Lard or vegetable shortening (cold and cubed; essential for flakiness)
- 1 teaspoon Salt
- 175 milliliters Cold water (ice cold)
The Traditional Filling
- 400 grams Beef skirt steak (trimmed and cut into 1cm cubes)
- 300 grams Potato (peeled and cut into small cubes; use a waxy variety like Maris Piper)
- 150 grams Swede (Rutabaga) (peeled and finely diced)
- 150 grams Yellow onion (finely chopped)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked; be generous)
- 4 small knobs Unsalted butter (to place inside each pasty for moisture)
The Glaze
- 1 large Egg (beaten with a splash of water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and lard.
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2
Rub the fats into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Do not overwork; small bits of fat are okay.
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3
Gradually add the ice-cold water, mixing with a knife until a dough begins to form. Knead gently for 30 seconds to ensure it is smooth and elastic, then wrap in cling film and refrigerate for at least 30 minutes.
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4
While the dough chills, prepare the filling. Peel and dice the beef, potatoes, swede, and onion. It is vital to use raw ingredients; do not pre-cook the filling.
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5
Preheat your oven to 200°C (400°F/Gas Mark 6) and line a large baking sheet with parchment paper.
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6
Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll each portion out into a circle roughly 20-22cm (8-9 inches) in diameter.
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7
Layer the ingredients in the center of each circle: start with a layer of swede, then potato, then onion, and finally the beef. Season each layer generously with salt and pepper.
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8
Place a small knob of butter on top of the beef to ensure the filling stays moist and creates a natural gravy.
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9
Lightly brush the edges of the pastry circle with the beaten egg wash.
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10
Bring the sides of the pastry up over the filling and meet them in the middle. Press the edges together firmly to seal, creating a 'spine' across the top or slightly to the side.
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11
Crimp the edges by twisting the pastry between your thumb and forefinger to create a decorative rope-like seal. This is the signature 'Cornish Crimp'.
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12
Place the pasties on the baking sheet. Brush the entire surface of each pasty with the remaining egg wash for a deep golden finish.
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13
Poke a small steam hole in the top of each pasty with a sharp knife.
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14
Bake for 10 minutes at 200°C, then lower the oven temperature to 170°C (340°F) and bake for a further 40-45 minutes until the pastry is golden brown and the filling is tender.
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15
Remove from the oven and let them rest for at least 10 minutes before serving. This allows the juices to settle and the filling to firm up slightly.
💡 Chef's Tips
Always use beef skirt steak; it is the traditional cut because it dissolves beautifully into the vegetables during the long bake. Never pre-cook your vegetables or meat; the magic of a Cornish Pasty is the steam-cooking that happens inside the pastry shell. Ensure your pastry dough is chilled; if the fat melts before it hits the oven, you will lose that iconic flaky texture. If you don't have swede, you can substitute with turnip, though the flavor will be slightly sharper. Use a strong bread flour rather than all-purpose to ensure the pastry is tough enough to hold the heavy filling without breaking.
🍽️ Serving Suggestions
Serve warm with a side of sharp pickled onions or cornichons to cut through the richness. A cold pint of English Ale or a crisp Apple Cider is the traditional beverage pairing. For a more formal meal, serve with a dollop of buttery mashed peas and extra gravy on the side. Pack them in a tea towel for a picnic; they are designed to be eaten by hand and retain heat remarkably well. Enjoy with a spoonful of spicy brown mustard or English piccalilli.