Trying to Make *Authentic* Cornish Pasties

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time.

Prepare the pastry the night before by placing 500 grams of flour into a large mixing bowl.

Add a pinch of salt to the flour.

Cut in butter (amount not specified) into the flour until it resembles breadcrumbs.

Gradually add water (amount not specified) and mix until a dough forms.

Knead the dough briefly, wrap it in plastic wrap, and refrigerate overnight.

The next morning, take the pastry out of the fridge and roll it out on a floured surface until about 3mm thick.

Cut the pastry into circles, about 20cm in diameter.

Peel and dice the potatoes, swede, and onion into small pieces.

In a bowl, combine the diced potatoes, swede, onion, and beef.

Season the filling with salt and black pepper, mixing well.

Place a generous spoonful of filling onto one half of each pastry circle.

Fold the pastry over to enclose the filling, forming a D-shape with a crimped edge on one side.

Make a small slit in the top of each pasty to allow steam to escape.

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

Bake in the preheated oven at 200°C (400°F) for 30-40 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens