Easy Cornish Pasty Recipe: Bring British Comfort Food to Your Table by Ann Marie Patitucci
Cornwall is a historic county in South West England. It is recognized as one of the Celtic nations, and is the homeland of the Cornish people. Cornwall has a strong culinary heritage and is perhaps best known for its pasties.
A Cornish pasty is a baked short-crust pastry filled with savory beef and vegetables. In other words, comfort food! With this Cornish pasties recipe you can make the national dish of Cornwall, British comfort food at its finest, in your own home. Serve with mashed potatoes and/or mushy peas.
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Prep Time: 1 hour plus 15 minutes to cool
Cook Time: 1 hour
Total Time: 2 hours and 15 minutes
- 4 cups bread flour
- 1 teaspoon fine sea salt
- 1/2 cup lard or vegetable shortening, cut into pieces
- 3/4 cup butter, cut into pieces
- 1/2 cup plus 1 teaspoon water
- 1 egg, beaten, to glaze
- 14 ounces skirt steak (or sirloin flap steak), trimmed and cut into 1-inch cubes
- 3 medium potatoes, cut into 1-inch cubes
- 3/4 cup diced and peeled rutabaga (can substitute turnips)
- 2 medium onions, diced
- 1/2 teaspoon fine sea salt
Here’s how to make it:
- Combine the flour and salt in a mixing bowl and rub in the lard and butter by hand until crumb-like. Add about 1/2 cup and 1 tablespoon cold water to bring together as a dough. Then knead for 3 to 4 minutes until the pastry becomes somewhat elastic. Wrap dough in plastic and chill for 2 to 3 hours.
- Divide dough into 6 balls and roll each one out to about 8 inches in diameter. Using an appetizer plate, trim to a circle.
- Combine the filling ingredients in a mixing bowl. Add a generous amount of black pepper and season well with salt.
- Place the filling onto one side of each circle and brush the border with beaten egg. Then fold the pastry over the filling and seal in a half-circle. Using your index finger and thumb, crimp and twist the edge. Transfer to a baking sheet lined with parchment paper. Brush the top of each with beaten egg, to glaze.
- Bake in a preheated 400-degree F oven for 15 minutes initially, then reduce the oven to 320 degrees F and bake for another 45 minutes until golden brown and crisp. Let pasties cool for at least 15 minutes before eating.
- Use a lean cut of beef. Authentic Cornish pasties use skirt steak because it’s lean and free of gristle.
- Select firm, waxy potatoes so they hold their shape.
- Place a couple pats of butter on top of the filling ingredients and add a light sprinkling of flour. This will form the gravy and also absorb the liquids from the vegetables as they cook, to prevent the pastry crust becoming soggy.
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