Cornish Pasty Recipe | How To Make A Proper Cornish Pasty

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.

Tip some plain flour into a bowl.

Weigh out the butter and lard, cut it into small chunks, and add it to the flour.

Use your hands to incorporate the fats and flour together, working quickly to avoid overhandling the pastry.

Add cold water to the mixture, about four tablespoons, and bring the dough together gently.

Once combined, put the dough in the fridge to chill for 20 minutes.

Finely chop the swede, potato, and onion, ensuring the vegetables aren't too chunky.

Chop the chuck steak into small pieces and combine it with the chopped vegetables in a bowl.

Season the mixture generously with salt and black pepper and set aside.

Remove the chilled pastry from the fridge and divide it into four portions.

Roll out each portion thinly, aiming for about 23 centimeters in diameter, using a bowl as a template.

Cut around the bowl to create a circular shape.

Take a dough disc, place the meat and vegetable filling in the center, leaving a gap around the edge.

Brush the edge with egg wash, fold the pastry over, and pat it down around the outside.

Fold in the edges to create a nice trim around the pasty.

Transfer the pasty to a non-stick baking tray and cover generously with egg wash.

Use a knife to create holes in the top to let steam escape.

Place the pasty in a preheated oven at 200 degrees Celsius for 10 minutes.

After 10 minutes, reduce the oven temperature to 160 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary