How to make a "PROPER" Cornish Pasty (REAL Recipe)

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.

Take a large mixing bowl and add 500 g of plain flour.

Add 125 g of lard and 125 g of unsalted butter to the flour.

Mix the flour and fats together by pinching them between your fingers until it resembles breadcrumbs.

Add about 150 ml of cold water to the mixture and combine to form a rough dough.

Knead the dough for 3 to 5 minutes until it has some elasticity, but remains rough.

Wrap the dough in cling film and refrigerate for at least 1 hour, preferably 2 to 3 hours.

Peel the swede, cut away the hard base, and chop it into strips roughly a third of an inch thick.

Cut the swede strips into small pieces about the size of your thumbnail and place them in a bowl.

Peel the potato and chop it into strips the same size as the swede, then cut it into small pieces and add to the bowl.

Chop the onion in half, remove the skin, and chop it into small pieces, adding it to the bowl with the other vegetables.

Salt the vegetables and let them sit for 20 to 30 minutes to draw out moisture.

Cut the skirt steak into thin strips about a third to half a cm thick, then cut those strips into small pieces.

Place the beef in a separate mixing bowl and add the drained vegetables to it.

Mix the beef and vegetables together, ensuring an even distribution.

Add a generous amount of freshly ground black pepper to the mixture and a tablespoon of flour to help bind it.

Preheat the oven to 180°C.

Make an egg wash by whisking a free-range egg in a bowl.

Flour a surface and roll out the dough until it is a bit larger than a plate.

Use a bowl or plate to cut out circles from the rolled dough, removing the excess.

Roll the dough circles thinner and wider as needed for the pasties.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary