Entree: United Kingdom – British Pub Classics – Cornish Pasty (Baked hand pie filled with seasoned beef, potatoes, rutabaga, and onion)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 55 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 12 tbsp (170 g) unsalted butter, very cold, cubed
- 1 tsp (5 g) fine sea salt
- 6 to 8 tbsp (90 to 120 ml) ice water
- 1 large egg + 1 tbsp (15 ml) water, beaten for egg wash
- 1 lb (454 g) beef skirt or chuck, trimmed and cut into 1/2-inch (1 cm) dice
- 8 oz (225 g) potato, peeled and cut into 1/2-inch (1 cm) dice
- 8 oz (225 g) swede (rutabaga), peeled and cut into 1/2-inch (1 cm) dice
- 6 oz (170 g) onion, peeled and finely chopped
- 1 1/2 tsp (9 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) cold beef or vegetable stock or cold water
- 4 tsp (20 g) unsalted butter, divided into four 1 tsp knobs

Instructions

1. Make the pastry: in a large bowl, rub or pulse the cold butter into the flour and salt until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add 6 tbsp (90 ml) ice water and gently mix until a rough dough forms; add up to 2 tbsp (30 ml) more water only if needed. Gather into a disk, wrap, and chill for at least 30 minutes.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
3. On a lightly floured surface, roll the chilled dough into a circle about 12 inches (30 cm) across. Cut into four 6-inch (15 cm) rounds. Re-roll scraps if necessary.
4. Divide the diced beef, potato, swede, and onion evenly among the pastry rounds, placing the filling slightly off-center toward one side of each round. Season each pile with 3/8 tsp (about 2.25 g) salt and a pinch of pepper. Sprinkle about 1/2 tbsp (7.5 ml) cold stock or water over each filling pile and top each with a knob of butter.
5. Brush the pastry edge with a little beaten egg wash. Fold the pastry over the filling to form a half-moon and crimp the edges firmly to seal. Trim any excess pastry and make a small vent slit in the top of each pasty.
6. Place pasties on the prepared baking sheet, brush the tops with egg wash, and bake for 45 to 55 minutes until the pastry is deep golden and the filling is cooked through. If the edges brown too quickly, tent with foil.
7. Remove from the oven and let rest 10 minutes before serving warm. Cornish pasties are traditionally eaten by hand.