Entree: United Kingdom – England - London & Southeast – Cornish Pasty (A robust baked turnover of beef and diced root vegetables enclosed in a sturdy shortcrust pastry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 40 min

Total 1 hr 35 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 12 tbsp (170 g) cold unsalted butter or beef dripping, cut into small pieces
- 8 tbsp (120 ml) ice water
- 1 tsp (6 g) fine sea salt, plus more for seasoning
- 1 lb (454 g) beef skirt, chuck, or stewing beef, cut into 1/2-inch (1 cm) dice
- 1 large potato, about 8 oz (225 g), peeled and cut into 1/2-inch (1 cm) dice
- 1/2 lb (225 g) swede (rutabaga), peeled and cut into 1/2-inch (1 cm) dice
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) beef drippings or vegetable oil for sautéing
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (6 g) coarse salt for filling
- 2 tbsp (30 ml) milk or cream for brushing
- 1 large egg (about 50 g), beaten, for egg wash

Instructions

1. Make the pastry: in a large bowl, combine flour and 1 tsp salt. Rub in the cold butter or dripping with fingertips until mixture resembles coarse crumbs with pea-sized pieces. Add ice water a tablespoon at a time and mix until a cohesive dough forms; do not overwork. Divide into 4 portions, flatten to discs, wrap, and chill at least 30 minutes.
2. Prepare the filling: heat 2 tbsp dripping or oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Remove from heat and let cool slightly.
3. Combine filling: in a bowl toss the diced beef, potato, swede, cooked onion, 1 tsp coarse salt, and 1/2 tsp black pepper until evenly mixed. Do not add liquid; the mixture should be fairly compact.
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
5. Assemble pasties: on a lightly floured surface, roll each pastry disc to about 9–10 inches (23–25 cm) in diameter. Place one-quarter of the filling slightly off-center on each circle. Brush the outer edge with a little water, fold pastry over to enclose filling, and crimp or pleat the edge to seal, forming a sturdy crescent. Trim excess pastry if needed.
6. Finish and bake: place pasties on the prepared sheet, brush with milk or cream, then with beaten egg for a glossy finish. Make a small steam vent in each pasty. Bake in the preheated oven for 45–55 minutes, until pastry is deep golden and filling cooked through.
7. Rest and serve: remove from oven and rest 10 minutes before serving. Traditional pasties are eaten warm or at room temperature.
8. Leftovers can be reheated in a 350°F (175°C) oven for 15–20 minutes or sliced and pan-fried for a crisp exterior.