Entree: United Kingdom – Cornwall & West Country – Cornish Pasty (Baked handheld pastry filled with beef, potato, swede, and onion)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 30 min

Total 2 hrs

Ingredients

- 1 lb (450 g) beef skirt or chuck, trimmed and diced into 1/2-inch (1 cm) pieces
- 2 medium potatoes, peeled and diced, about 10 oz (280 g) total
- 1 small swede (rutabaga), peeled and diced, about 8 oz (225 g)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cups (375 g) all-purpose flour
- 12 tbsp (170 g) cold unsalted butter, cut into small cubes
- 1 tsp (5 g) salt for pastry
- 1 tsp (5 g) salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) cold water, plus extra if needed
- 4 tbsp (60 g) unsalted butter, cut into 8 small pieces (for dotting filling)
- 1 large egg, beaten, for egg wash

Instructions

1. Make the pastry: in a large bowl combine the flour and 1 tsp salt. Rub in the cold butter with fingertips until mixture resembles coarse crumbs with some pea-sized bits remaining. Stir in cold water a little at a time to form a firm dough. Wrap and chill for 30 minutes.
2. Preheat oven to 425°F (220°C). On a lightly floured surface, divide pastry into four equal pieces and roll each into a roughly 8–9 inch (20–23 cm) circle.
3. Prepare filling: in a bowl toss the diced beef, potatoes, swede, chopped onion, 1 tsp salt, and black pepper until evenly combined.
4. Place one quarter of the filling in the center of each pastry circle, mound slightly, and dot with two pieces of the 4 tbsp butter on top of the filling.
5. Brush the edges of the pastry with a little beaten egg, fold over to form a semi-circle, and crimp the edges firmly to seal. Crimping may be traditional rustic pleats or a simple pressed edge.
6. Transfer pasties to a baking sheet lined with parchment. Brush each with beaten egg. Make a small steam vent in the top of each pasty.
7. Bake in the preheated oven for 35–45 minutes, until pastry is deep golden and filling is cooked through. Let rest 10 minutes before serving warm.