Homemade Cornish Pasties = A True British Classic!

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.

Place 450 grams of plain all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt into a food processor and mix.

Add 125 grams of cold unsalted butter chopped into chunks and whizz it up.

Add 2 egg yolks and mix again.

Add 125 ml of cold water a little at a time until the dough forms into a ball.

Wrap the pastry in cling film and place in the fridge for about an hour.

Preheat the oven to 180°C (350°F).

Sprinkle flour on two baking sheets to prevent sticking.

Roll the pastry out on a lightly floured surface until it's about 3 millimeters thick.

Cut circles into the dough using a plate as a template (20-21 centimeters or 8 inches in diameter).

Prepare the filling by adding 450 grams of diced potatoes, 150 grams of diced swede, 150 grams of diced onion, and 300 grams of sliced steak into a bowl.

Mix the filling with 1 teaspoon of salt and 1 teaspoon of black pepper.

Place a spoonful of filling into half of the pastry circle, leaving a 2-centimeter border.

Add 1.5 teaspoons of unsalted butter onto the mixture.

Brush egg wash around the edge of the pastry circle.

Fold the pastry over to form a semicircle and crimp the edges to seal.

Place the pasty onto a baking tray and make two holes in the top for steam.

Brush egg wash over the top of the pasties.

Bake in the oven for 45 to 50 minutes until golden brown.

Let cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: