How to Make Perfect Cornish Pasties the Easy Way

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.

In a large bowl, combine the white bread flour, salt, lard, and butter.

Crumble the fat with the flour until the mixture becomes sandy.

Add water and mix until fully combined; the dough will be very sticky.

Wrap the dough in cling film and chill in the fridge for 1 hour.

After 1 hour, unwrap the pastry, dust with flour, and knead until smooth for about 1 minute.

Weigh the pastry and divide it into three equal pieces, shaping them into balls.

Chill the dough balls on a plate covered with cling film for another hour.

While the pastry chills, prepare the filling by dicing the yellow potato, onion, and swede into small pieces, and dicing the lean beef.

Combine the diced vegetables and beef in a bowl, cover, and refrigerate without adding salt and pepper yet.

Preheat the oven to 170°C (340°F) with the fan on (190°C or 375°F without the fan).

After chilling, add salt and pepper to the filling and mix well.

Take one dough ball, roll it in flour, and flatten it by hand before rolling it out to about 25 cm (10 inches) in diameter.

Brush the edge of the pastry with water to make it sticky.

Place 1/3 of the filling in the center of the pastry disc, leaving space from the edge.

Lift the pastry from either side to join in the middle, pressing to seal.

Press fingertips into the edge to seal it up and crimp the edge by folding and pressing with fingers.

Arrange the pasties on a baking tray and glaze with egg.

Cut a vent hole in each pasty before baking.

Bake in the oven for 1 hour, turning the tray halfway through for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary