Traditional Cornish Pasties (Following Authentic Recipe Guidelines)

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.

Make the pastry by combining strong white bread flour and salt in a bowl.

Dice butter and lard, then rub into the flour until it resembles fine breadcrumbs.

Weigh water in grams and add it to the flour mixture, then cut it together with a dinner knife.

Knead the dough by hand for 2-3 minutes until it forms a tough pastry.

Divide the dough into four pieces, shape into balls, then flatten into discs.

Wrap the discs in cling film and refrigerate for at least 1 hour.

Peel and dice the swede into pieces approximately 1 cm square until you have 150 g (5 1/2 oz).

Peel and dice the red skin potatoes until you have 300 g (11 oz).

Dice half of a medium-sized white onion until you have approximately 100 g (3 1/2 oz).

Season the diced vegetables with half a teaspoon of salt and white pepper just before assembling the pasties.

Roll out each pastry disc into an 8 or 9 inch circle on a floured surface.

Keep the rolled pastry in the fridge until ready to use.

Preheat the oven to 170°C (340°F).

Whisk an egg in a container until loose and runny for the egg wash.

Spoon a quarter of the seasoned vegetables onto one side of the pastry circle.

Place a quarter of the diced meat on top of the vegetables, adding small cubes of butter on both the veg and meat.

Brush the egg wash around the edge of the pastry, fold it over the filling, and crimp the edges to seal.

Place the pasties on a lined baking tray and brush the tops with egg wash.

Poke a chimney vent hole in each pasty with a sharp knife.

Bake in the preheated oven for 45 minutes, checking for doneness as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens