📝 About This Recipe
Steeped in the rugged history of Cornwall's tin mines, this authentic pasty is a self-contained marvel of culinary engineering. Encased in a sturdy yet buttery shortcrust pastry, the filling of hand-chipped beef, earthy swede (rutabaga), and sweet onions steams in its own juices to create a rich, natural gravy. It is a hearty, portable feast that represents the pinnacle of British comfort food, defined by its iconic side-crimp and slow-baked tenderness.
🥗 Ingredients
The Robust Shortcrust
- 500 grams Strong bread flour (Higher protein helps create a sturdy crust that won't break)
- 125 grams Unsalted butter (Cold and cubed)
- 125 grams Lard (Cold and cubed; provides the authentic flaky texture)
- 1 teaspoon Sea salt
- 175 milliliters Ice cold water (Adjust as needed for a firm dough)
The Traditional Filling
- 400 grams Beef Skirt Steak (Trimmed and cut into 1cm cubes; do not use ground beef)
- 300 grams Potato (Waxy variety like Maris Piper or Yukon Gold, peeled and cubed small)
- 150 grams Swede (Rutabaga) (Peeled and finely cubed)
- 150 grams Yellow Onion (Finely chopped)
- 1 teaspoon Salt (Essential for drawing out the juices)
- 1 teaspoon Black pepper (Freshly cracked and generous)
- 4 small knobs Unsalted butter (To place on top of the filling before sealing)
The Finish
- 1 large Egg (Beaten with a splash of water for the wash)
👨🍳 Instructions
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1
In a large bowl, mix the bread 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 butter knife until a firm dough forms. Knead the dough for about 2-3 minutes on a lightly floured surface until it is smooth and elastic. Wrap in plastic and refrigerate for at least 1 hour; this is crucial for the gluten to relax.
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3
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
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4
Prepare the filling by dicing the beef, potato, swede, and onion. It is vital to use raw ingredients; do not pre-cook the filling. Keep the vegetables and meat separate until you are ready to assemble.
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5
Divide the chilled dough into 4 equal portions. On a floured surface, roll each portion out into a circle approximately 20-22cm (8-9 inches) in diameter. Use a dinner plate as a template for a perfect circle.
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6
Layer the ingredients on one half of each circle: start with a layer of potato and swede, then the onion, and finally the beef. Season each layer generously with salt and pepper.
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7
Place a small knob of butter on top of the beef to ensure the pasty stays moist during the long bake.
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8
Brush the edge of the pastry circle with the beaten egg wash. Fold the other half of the pastry over the filling to create a half-moon shape, pressing the edges firmly together to seal.
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9
The Crimp: Starting at one corner, fold a small piece of the edge over, then repeat the process moving along the curve, tucking and pressing to create a 'rope' effect. This 'side-crimp' is the signature of a true Cornish pasty.
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10
Place the pasties on the baking sheet. Cut a small slit in the top of each to allow steam to escape. Brush the entire surface of each pasty with the remaining egg wash for a golden-brown finish.
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11
Bake for 10 minutes at 200°C (400°F), then lower the oven temperature to 175°C (350°F) and bake for a further 40-45 minutes. The pasties should be a deep golden brown and the filling tender.
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12
Remove from the oven and let them rest for at least 10 minutes. This allows the internal juices to settle and thicken into a light gravy before serving.
💡 Chef's Tips
Always use beef skirt steak; its fat content and grain are perfect for slow-cooking inside pastry. Never pre-cook your vegetables or meat; the steam created by the raw ingredients is what makes the pasty moist. Ensure your pastry is chilled and made with strong flour to prevent the 'belly' of the pasty from bursting. Be generous with the black pepper; a traditional pasty should have a distinct peppery bite. If you don't have lard, you can use all butter, but the crust will be less 'short' and more 'crisp'.
🍽️ Serving Suggestions
Serve warm with a side of sharp pickled onions or cornichons. A pint of traditional English Amber Ale or a crisp dry cider. A dollop of HP Sauce or a spicy brown mustard. For a full meal, pair with a side of buttery mashed peas. Enjoy outdoors—they were designed to be eaten by hand without cutlery!