Description
Traditional Cornish Pasties made with a flaky pastry filled with a hearty mixture of diced potatoes, swede, onion, and finely chopped steak. These savory pasties are baked to a golden brown and perfect for a comforting meal.
Ingredients
For the Pastry:
- 450 g (3 2/3 cups) plain (all-purpose) flour (plus extra for rolling and sprinkling)
- 2 tsp baking powder
- 1 tsp salt
- 125 g (1/2 cup + 1 tsp) unsalted butter, chopped into chunks
- 2 egg yolks
- 125 ml (1/2 cup + 1 tsp) cold water (may vary)
For the Filling:
- 450 g (1 lb) potato, peeled and finely diced
- 150 g (1/3 lb) swede/rutabaga, peeled and finely diced
- 150 g (1/3 lb) onion, peeled and finely chopped
- 300 g (2/3 lb) skirt steak or sirloin steak, finely chopped and fat discarded
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp unsalted butter, chopped into small cubes
For the Egg Wash:
- 1 egg, beaten
Instructions
- Make the Pastry: Place the flour, baking powder, and salt into a food processor and quickly mix to combine.
- Add Butter: Add the butter chunks and process until the mixture resembles coarse breadcrumbs.
- Combine Dough: Add the egg yolks and mix briefly, then with the motor running, gradually add cold water until the dough forms a ball. You might not need all the water.
- Chill Pastry: Remove the dough, wrap in clingfilm or wax paper, and refrigerate for one hour.
- Prepare Oven and Baking Trays: Preheat the oven to 180°C (350°F) fan. Lightly flour two large baking trays.
- Roll Out Pastry: Roll the chilled pastry on a floured surface to about 3mm thickness so it’s sturdy enough to hold the filling.
- Cut Pastry Circles: Using a plate approximately 20-21cm (8 inches) in diameter, cut circles from the dough. Re-roll scraps as needed to cut about six circles total, keeping layers floured to prevent sticking.
- Mix Filling: In a large bowl, combine the diced potato, swede, onion, chopped steak, salt, and pepper thoroughly.
- Fill Pastry Circles: Place one pastry circle on the work surface; add a generous handful of filling on half the circle, leaving a 2cm border.
- Add Butter: Dot about 1 1/2 teaspoons of the butter cubes on top of the filling.
- Seal Pasties: Brush the edges of the pastry circle with beaten egg wash, fold the pastry over to form a semi-circle, and seal firmly by crimping the edges with your fingers.
- Prepare for Baking: Place the pasty on the floured baking tray. Using a sharp knife, make a small hole at the top to allow steam to escape during baking. Repeat for remaining pasties.
- Egg Wash: Brush the tops of the pasties with the remaining beaten egg.
- Bake: Bake in the preheated oven for 50 minutes or until golden brown.
- Cool and Serve: Remove from the oven and allow the pasties to cool for 5 minutes before serving.
Notes
- The water amount for the pastry dough may vary slightly depending on flour absorption; add gradually.
- Make sure to finely dice the vegetables to ensure even cooking inside the pasty.
- Discarding the steak fat reduces greasiness and helps maintain the traditional texture.
- Pricking a hole in the pasty before baking lets steam escape, preventing sogginess.
- You can substitute skirt steak with sirloin or other lean beef cuts if preferred.
