How to make a "proper" Cornish Pasty

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time.

Peel the swede, removing all green skin until golden yellow.

Chop the swede in half and remove hard edges, then slice into 1-inch thick slices.

Cut the swede slices lengthwise into sticks, then dice into 1-inch cubes.

Chop the onion into 1-inch cubes using a good chopping technique.

Peel the carrot, top and tail it, then chop into 1-inch cubes.

Peel the potato, removing blemishes, and dice into 1-inch cubes.

Combine the diced swede, onion, carrot, and potato in a bowl and set aside to season with salt.

Prepare the beef by trimming fat and sinew, then slice into thin pieces.

Add the diced vegetables to a bowl and season generously with salt to draw out moisture.

In a separate bowl, combine 100 g of flour with 50 g of fat (half butter, half lard) and mix until it forms a dough.

Add warm water as needed to achieve the right consistency for shortcrust pastry.

Wrap the dough in cling film and refrigerate for 1-2 hours to firm up.

After chilling, add the seasoned vegetables to the bowl with diced beef and a sprinkle of flour.

Grate a beef stock cube into the mixture and add some flecks of butter.

Flour the board and roll out the dough into a circle, using a plate to cut an even shape.

Roll the dough to about 1 cm thick, then place a generous amount of filling on one half.

Brush the edges of the pastry with egg wash to help seal it.

Fold over the pastry and crimp the edges to seal, ensuring no filling leaks out.

Make a couple of small air holes in the top of the pasty for steam to escape.

Brush the pasty with egg wash for a nice glaze.

Preheat the oven to 180°C (356°F) and bake the pasties for about 35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens