How to Make Cornish Pasties | Step by Step Recipe

beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is lower in fat and calories.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Begin by making the pastry with 500 g of strong white bread flour in a mixing bowl.

Add 1 teaspoon of salt to the flour.

Incorporate 120 g of lard and 120 g of butter into the flour.

Rub the ingredients together until it resembles breadcrumbs.

Add 175 ml of cold water and mix until it forms a dough.

Flour the worktop and knead the dough for 3 to 4 minutes until smooth and elastic.

Wrap the dough and refrigerate for a minimum of 1 hour.

Peel and dice 300 g of waxy potatoes into 1 cm cubes.

Peel and dice 150 g of swede into similar-sized pieces.

Peel and dice 150 g of brown or yellow onion.

Combine the diced potatoes, swede, and onion in a mixing bowl.

Slice 400 g of beef skirt or sirloin steak thinly and mix it with the vegetables.

Season the filling with a teaspoon of salt and a good grind of black pepper just before filling the pastry.

Roll out the pastry on a floured surface to 2 to 3 mm thickness.

Use a side plate (around 20 cm) to cut out six rounds of pastry.

Re-roll the pastry as needed to cut out six rounds.

Lay the pastry rounds on the workbench and evenly distribute the filling in the center of each round.

Add a few extra cubes of butter on top of the filling for flavor.

Brush the edges of the pastry with beaten egg or water to seal them.

Fold the pastry over the filling and press the edges together firmly.

Crimp the edges by pressing down with a finger and folding the pastry over it, about one finger width apart.

Place the pasties on a baking tray lined with greaseproof paper.

Brush the tops with egg wash and make a couple of holes for steam to escape.

Bake in a preheated oven at 165° C fan for 50 to 55 minutes until golden and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens