Cornish Pasty
A proper Cornish pasty: beef skirt, potato, swede and onion sealed in shortcrust pastry and baked until deep golden. Cornish tin miners carried these underground, and the crimped edge was the handle.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 720 kcal
Equipment
- •Baking tray
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 720 kcal
Instructions
- 1
Rub the cold fat into the flour with a pinch of salt. Add cold water a little at a time until it comes together, then chill for 30 minutes.
- 2
Mix the beef, potato, swede and onion in a bowl. Season heavily with salt and pepper.
- 3
Roll the pastry and cut four circles the size of a side plate.
- 4
Pile the filling on one half of each circle, leaving a clear border.
- 5
Fold over, press the edge and crimp it into a rope. Brush with beaten egg.
- 6
Bake at 200C for 15 minutes, then at 170C for 40 minutes more until deep golden.
Chef's tips
Never cook the filling first. Raw meat and vegetables steam inside the pastry and make their own gravy.
Serving suggestions
Cooked Cornish Pasty?
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