📝 About This Recipe
Transport your kitchen to the rugged coast of Cornwall with this quintessential British classic, protected by PGI status for its unique heritage. This pasty features a hand-crimped, buttery shortcrust shell packed with a succulent filling of hand-diced beef, earthy swede, potatoes, and onions. The magic lies in the slow-steaming of raw ingredients inside the pastry, creating a rich, savory gravy that is the hallmark of a true artisan bake.
🥗 Ingredients
The Sturdy Shortcrust Pastry
- 500 grams Strong bread flour (provides the strength needed for crimping)
- 125 grams Unsalted butter (cold and cubed)
- 125 grams Lard or vegetable shortening (cold and cubed for ultimate flakiness)
- 1 teaspoon Salt
- 175 milliliters Ice cold water (add gradually until dough comes together)
The Traditional Filling
- 450 grams Beef Skirt or Chuck Steak (trimmed and cut into 1cm cubes)
- 450 grams Potato (peeled and finely diced; use a waxy variety like Maris Piper)
- 250 grams Swede (Rutabaga) (peeled and finely diced)
- 200 grams Yellow Onion (finely chopped)
- 1.5 teaspoons Salt (crucial for drawing out juices)
- 1 teaspoon Black pepper (freshly cracked)
- 40 grams Unsalted butter (divided into 4 knobs for the filling)
The Finish
- 1 large Egg (beaten with a pinch of salt for the wash)
👨🍳 Instructions
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1
In a large chilled bowl, rub the cold butter and lard into the flour and salt using your fingertips until the mixture resembles coarse breadcrumbs.
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2
Gradually add the ice-cold water, mixing with a cold knife until the dough begins to clump. Knead briefly on a floured surface for about 30 seconds to develop the gluten—this makes the pastry robust enough to hold the filling.
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3
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This is vital to prevent the pastry from shrinking during baking.
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4
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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5
Prepare the filling by dicing the beef, potato, swede, and onion. Do not mix them in a bowl yet; keeping them separate until assembly prevents the salt from drawing out too much moisture too early.
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6
Divide the chilled dough into 4 equal portions. On a floured surface, roll each piece into a circle approximately 20-25cm (8-10 inches) in diameter.
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7
Layer the ingredients on one half of each pastry 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
Top the beef with a small knob of butter. This creates the 'gravy' as the pasty bakes.
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9
Dampen the edges of the pastry with a little water. Fold the empty half of the pastry over the filling to create a half-moon shape, pressing the edges firmly to seal.
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10
Crimp the edges: Use your fingers to tuck and twist the edge of the pastry over itself, moving along the curve to create a braided rope effect. This is the traditional 'Cornish Crimp'.
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11
Place the pasties on the baking sheet. Cut a small steam vent in the top of each and brush the entire surface liberally with the beaten egg wash.
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12
Bake at 200°C for 20 minutes, then lower the oven temperature to 160°C (320°F) and bake for another 30-35 minutes until the pastry is a deep golden brown and the filling is tender.
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13
Remove from the oven and let the pasties rest for at least 10 minutes before serving. This allows the juices inside to settle and thicken.
💡 Chef's Tips
Always use raw meat and vegetables; pre-cooking the filling will result in a dry pasty and won't achieve the authentic flavor profile. Strong bread flour is the secret to a pastry that can withstand the heavy filling without tearing. Don't be shy with the black pepper; a traditional Cornish pasty should have a distinct peppery bite. Ensure your vegetables are diced small (about 1cm) so they cook through at the same rate as the beef. If you find crimping difficult, you can press the edges with a fork, though a true Cornishman might look away!
🍽️ Serving Suggestions
Serve warm with a side of sharp pickled onions or a dollop of piccalilli. A cold pint of Cornish cider or a strong English Ale pairs perfectly with the rich beef. For a full meal, serve with a side of buttered peas or a simple green salad. These are the ultimate portable food; wrap them in foil for a traditional 'miner's lunch' on the go.