Cornish Pasty | Traditional Cornish Pasty | EASY Recipe | How To Make Cornish Pasty | Home Cooking

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 flour to a food processor.

Cut butter into small squares and add to the food processor.

Pulse the food processor until a crumbly texture forms.

Slowly pour water into the food processor until the mixture comes together into a dough.

Gather the dough into a bowl and ensure it is firm but not too wet.

Wrap the dough in cling film and refrigerate for 30 minutes to 1 hour.

Cut the beef into small cubes, about the size of a pea.

Dice 150 grams of sweet and set aside.

Chop one large onion (about 150 grams) while keeping the root end intact to avoid watery eyes.

Sprinkle flour on the worktop and roll out the pastry to the desired thickness, using flour on the rolling pin to prevent sticking.

Cut the pastry into circles using a sharp knife or a cake tin.

Place the diced beef, sweet, and onion into a large bowl and season with salt and pepper.

Mix the filling well with your hands to ensure even distribution.

Scoop two portions of the filling onto one side of each pastry circle.

Moisten the edges of the pastry with milk to help seal it.

Fold the pastry over the filling and seal by pressing down with fingers or using a fork.

Crimp the edges by folding and pressing down to create a decorative pattern.

Make 2-3 small holes in the top of each pasty to allow steam to escape.

Glaze the pasties with egg using a pastry brush or finger.

Place the pasties on a baking tray and bake in the oven.

Show the finished pasty after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary