Cornish Pasty Recipe | Traditional Cornish Steak Pasty With Grandma Betty | Family Recipes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber.

Add half margarine and half lard to twice as much flour and mix until it makes a nice dough.

Chop skirt steak into small chunks and finely dice an onion.

Peel and flake the turnip using a peeler.

Peel the potatoes and prepare to flake them later.

Flour the board and roll out the pastry into a circular shape.

Fill half of the pastry with four ounces of skirt steak, then add a layer of onion, followed by flaked turnip and flaked potato.

Add the remaining meat, season with salt and pepper, and add a little blob of butter.

Wet the edges with milk, fold over, and squeeze the edges to seal.

Crimp the edges by making pleats with your thumb and first finger, ensuring the crimp is on top.

Milk the top of the pasty before placing it in the oven.

Bake in the oven at 200°C for an hour until hard and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary