📝 About This Recipe
Transport yourself to the rugged coast of Cornwall with this authentic, hand-held masterpiece of savory pastry. Featuring tender cubes of skirt steak, earthy rutabaga, and buttery potatoes, each bite is encased in a golden, flaky crust that steams the ingredients to perfection from within. This is the quintessential comfort food—a hearty, self-contained meal that celebrates simple ingredients and centuries of tradition.
🥗 Ingredients
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)
- 1 teaspoon Salt
- 175 milliliters Ice cold water (added gradually)
The Filling
- 450 grams Beef Skirt Steak (trimmed and cut into 1/2-inch cubes)
- 1 large Yellow Onion (finely diced)
- 300 grams Potato (Yukon Gold or Maris Piper) (peeled and cut into thin 1/4-inch slices)
- 200 grams Rutabaga (Swede) (peeled and finely diced)
- 1.5 teaspoons Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 30 grams Unsalted Butter (cut into 6 small knobs)
Glaze
- 1 large Egg (beaten with a splash of water)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and salt. Add the cold cubed butter and lard.
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2
Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs. Avoid overworking to keep the pastry flaky.
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3
Gradually add the ice water, stirring with a knife until the dough starts to come together. Knead briefly until smooth, wrap in plastic, and refrigerate for at least 30 minutes.
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4
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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5
Prepare the filling by dicing the beef, potatoes, rutabaga, and onion. Do not mix them yet to prevent the potatoes from discoloring.
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6
Divide the chilled dough into 6 equal portions. On a lightly floured surface, roll each piece into a circle approximately 8 inches (20cm) in diameter.
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7
Layer the ingredients on one half of each dough circle: start with a layer of rutabaga, then potato, then the cubed beef, and finally the onion.
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8
Season each mound generously with salt and pepper, and place a small knob of butter on top of the beef to create a rich gravy as it bakes.
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9
Lightly brush the edges of the pastry circle with the egg wash. Fold the other half of the pastry over the filling to create a half-moon shape.
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10
Crimp the edges tightly by twisting the dough over itself to create the traditional 'rope' seal along the side. This prevents the juices from escaping.
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11
Place the pasties on the baking sheets. Cut a small steam vent in the top of each and brush the entire surface with the egg wash for a golden finish.
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12
Bake at 400°F (200°C) for 10 minutes, then lower the heat to 350°F (175°C) and bake for another 40-45 minutes until deep golden brown.
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13
Remove from the oven and let the pasties rest for 5-10 minutes. This allows the internal juices to settle and the filling to reach the perfect temperature.
💡 Chef's Tips
Always use skirt steak or chuck; lean cuts like sirloin will dry out during the long bake. Ensure your vegetables are sliced thinly (especially the potato) so they cook at the same rate as the meat. Don't skip the lard in the pastry; it provides the structural integrity needed to hold the heavy filling while remaining tender. Never pre-cook the filling! The magic of a pasty is the raw ingredients steaming together inside the dough to create their own gravy. Let the dough rest in the fridge; this prevents it from shrinking when it hits the hot oven.
🍽️ Serving Suggestions
Serve warm with a side of sharp pickled onions or cornichons to cut through the richness. A dollop of spicy English mustard or a splash of Worcestershire sauce adds a lovely zing. Pair with a crisp hard cider or a robust English Ale for the ultimate pub-style experience. For a full meal, serve alongside a simple green salad with a light vinaigrette.