Cornish Pasties, Copper Coast Style
Golden, hand-crimped shortcrust parcels packed with tender raw beef, potato, swede, and onion. Rich, peppery, and deeply satisfying.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Baking tray
- •Baking paper
- •Mixing bowl
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 34 g
- carbs
- 54 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 620 kcal
Instructions
- 1
Rub the chilled butter and lard into the plain flour and 0.5 tsp salt until fine crumbs form.
- 2
Add cold water gradually and knead lightly until a firm, smooth pastry dough forms.
- 3
Wrap the dough in wrap and chill in the fridge for 30 minutes.
- 4
Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- 5
Combine the raw diced beef, potato, swede, and onion in a bowl with black pepper and the remaining salt.
- 6
Divide the chilled pastry into four equal portions and roll each into a 20 cm circle.
- 7
Place a quarter of the raw filling onto one half of each pastry disc.
- 8
Brush pastry edges with water, fold over to form a semi-circle, and crimp edges firmly to seal.
- 9
Place the pasties onto the prepared baking tray, brush with egg wash, and cut a steam vent on top.
- 10
Bake for 20 minutes, reduce heat to 170°C (150°C fan-forced), and bake for 30 minutes until golden.
Chef's tips
Always keep the filling ingredients raw before wrapping to let the internal steam cook the vegetables and meat in their own juices. Dice the potatoes and swede finely to ensure they soften completely in the baking time.
Ingredient substitutions
- lard → an equal amount of additional cold unsalted butter
- swede → turnip or extra all-rounder potato
Storage
Keep cooled pasties in an airtight container in the fridge for up to three days or freeze for three months.
Reheating
Reheat uncovered on a baking tray in a 180°C oven for 15 to 20 minutes until piping hot.
Common mistakes to avoid
- •Pre-cooking the filling, which leads to mushy vegetables and dry meat.
- •Rolling the pastry too thin, causing meat juices to burst through the crust.
- •Forgetting to cut a small steam vent slit on the top crust before baking.
Serving suggestions
Cooked Cornish Pasties, Copper Coast Style?
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