Authentic English Cornish Pasty

Name: Cornish Pasty
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: British
Ingredients: 150 gr finely diced swede; 300 gr finely chopped beef skirt; 2 egg yolk; 2 teaspoons of baking powder; 125 milileters of water; 125 grams of unsalted butter; 1 teaspoon of salt; 150 grams of finely chopped onion; 450 grams of finely diced potato; 1 beaten egg; 1 tablespoon of all-purpose flour; 1/2 teaspoon of black pepper

Who doesn't love an authentic English Cornish Pasty? Try this amazing dish now.

British Cuisine

January 16, 2022

Difficulty Medium

Servings 6 people

Preparation 30 mins

Cooking 60 mins

Total 90 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 egg yolk
2 teaspoons of baking powder
125 milileters of water
125 grams of unsalted butter
1 teaspoon of salt
150 grams of finely chopped onion
450 grams of finely diced potato
1 beaten egg
1 tablespoon of all-purpose flour
1/2 teaspoon of black pepper
150 gr finely diced swede
300 gr finely chopped beef skirt

Directions

Pasty:

In a food processor place the flour, baking powder, salt, butter, and egg yolks and mix them well until the mixture forms crumbs.
Now slowly start adding water until a ball of paste starts to form. You have to add the water carefully so it doesn't ruin the texture.
Once you are done making the pasty, wrap the pasty in clingfilm and put it in the fridge to rest for at least half an hour

Cornish Pasty Filling:

Preheat the oven to 180°C or 356°F, keeping the right temperature is important.
Roll out the pastry to the thickness you like but make sure not to tear it.
Cut out 6 discs of pasty depending on the size you like.
Then season the vegetables with salt and pepper.
Put the beef in a bowl and mix well with the flour, some salt and pepper.
Put some swede, potatoes, beef, and onions on one half of the circle.
Sprinkle a bit of butter on the pasty. Brush the beaten egg around the paste circle's perimeter, then fold the pastry over the veggies and meat and seal firmly.
Start with one side and work your way around the pasty, crimping the edges to form a sealed D-shaped pasty. Brush the entire pastry with an egg wash before creating a steam hole in the middle using a sharp knife.
Keep repeating the process to make more pasties.
Put the pastries in the oven and bake for 50 minutes, until the insides are cooked through or the dough is crispy and golden.
Leave the pasties for 5-10 min and your English Cornish pasty is ready to be served.

Nutrition Facts

Serving Size 1 Cornish Pasty

Serves 6

Amount Per Serving

Calories620

% Daily Value*

Total Fat 25 g32.1%

Protein 23 g46%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

You can use a food processor to make the dough faster. If you don't have a food processor at home, you can knead it by hand. Be sure to use only cold ingredients, do not over-knead to avoid tearing the dough.
Handle the dough carefully. Make sure you handle the dough delicately, without stretching it or making it too thin so that the pasty doesn't tear apart easily. If your hands are warm, wet them before working with the dough to avoid it getting softer than desired.
Don't forget to seal and crimp. Make sure to seal and crimp all the way around your English Cornish pasty because this is how it seals in the ingredients inside. If you leave a gap, the filling will spill out.
There is no need to cook the fillings. You don't have to cook the fillings before putting them inside of your pasty. It is cooked when you are cooking the crust so there is no need for extra work. The fun part begins when you carefully put different fillings or even experiment with new ones.
Choose potatoes carefully for your English Cornish pasty. You should not use small or crumbly potatoes for this recipe. You need firm, smooth potatoes that are easy to cut into pieces because you have to put them inside of the crust uncooked. Potatoes will also help hold the fillings together and make the pasty taste even better!

Rate This Recipe

The classic Cornish pasty is one of England's oldest foods and was popularized in Cornwall during the mining days. The classic English Cornish pasty is easy to make and doesn't require too many ingredients. You can put your favorite fillings inside or simply follow the recipe to make something delicious every time. Prepare the ingredients to make this classic recipe. Enjoy your meal.

Equipment for this recipe

Mixing Bowls

Cutting Board

Stand Mixer

Food Processor

Chef Knife

What Are Cornish Pasties?

The Cornish pasty is a traditional savory pastry of Cornwall in the United Kingdom. The classic Cornish Pasties are basically made by placing an uncooked filling, usually meat and vegetables, on one half of a flat shortcrust pastry circle; folding the other half over to form a semicircle; and sealing the edges together, crimping them decoratively. It is a great option for lunch or dinner and they are very easy to enjoy.

What Is The Difference Between A Pasty And A Classic Cornish Pasty?

There is a big difference! First of all, regular pasties have sweet fillings and are more similar to American turnovers. Cornish pasties, on the other hand, have savory filling with meat and potatoes or veggies as well as pastry made from lard or shortening. This makes them flaky and delicious.

Can Cornish Pasties Be Frozen?

No, they can't be frozen but can be stored in the fridge. You just have to take them out and put them in a preheated oven and your Classic Cornish Pasties are ready to be enjoyed.