Try this Cornish Pasties recipe, or contribute your own.
- salt and pepper
- 1/4 cup worcestershire sauce
- 1/2 cup tomato sauce
- 500 g finely diced (not minced) chuck beef
- 1 swede or turnip* finely chopped
- 2 onions, finely chopped
- 1 potato, finely sliced or diced
- 3 1/3 cups strong bread flour
- 225 g lard (rendered pork fat) or suet (rendered beef fa
- cold water if needed
- 1 beaten egg for glaze
- Carbohydrate 11.8732600154065 g
- Cholesterol 0 mg
- Fat 0.30870000026096 g
- Fiber 2.57250000217466 g
- Protein 2.26380000191371 g
- Saturated Fat 0.0428750000362444 g
- Serving Size 1 1 Serving (330g)
- Sodium 1046.67611572609 mg
- Sugar 9.30076001323186 g
- Trans Fat 0.0943250000797377 g
- Calories 52 calories
Step-by-step
- Start by prepping the filling, chopping up the beef, swede, onions, and potato, and mixing it together with the Worcestershire sauce and tomato sauce.
- Set aside to marinate.
- To make the dough, rub the lard and flour together, then knead until it's become a firm dough.
- Dust some flour on the counter, then roll the dough to â…› inch thick.
- Use a small side plate as a template to cut out a circle.
- Scoop the filling onto on side of the pastry, spoon and brush water on the edges, then fold the pastry over to form a D-shape.
- Press the edges together all along the curve of the D.
- Fold in and pinch the bottom edge of the pasty.
- Continue folding the edge inwards and pinching to crimp (see notes)
- Place on a baking paper lined baking tray, pierce dough in two places to allow for steam, then brush the tops with the beaten eggs.
- Place in a preheated oven of 180C for one hour.
Swapping the traditional beef suet for vegetable shortening alters the melting point of the pastry, resulting in a crumbly crust that browns faster than one bound with rendered animal fats. Traditional miners required a handheld meal that maintained its structural integrity through hours of carrying, which dictated a specific proportion of raw ingredients sealed directly inside an unbaked crust. Mastering this pastry requires cold water and minimal handling to prevent the gluten strands from overdeveloping, because tough dough defeats the purpose of an easily foldable turnover.
- Chop the chuck beef, swede, onions, and potatoes into uniformly small cubes no larger than one-quarter inch, ensuring all components cook through evenly during the one-hour bake at 180°C.
- Pierce the top crust twice with the tip of a sharp knife before brushing the surface with beaten egg, allowing internal steam to escape safely without rupturing the crimped seams.
- Crimp the edges tightly by folding the pastry over to form a distinct D-shape and repeatedly pinching the margin inward, creating a thick seal that locks in the juices of the marinating filling.
Serve these hot handheld pastries alongside plain pickled red cabbage or a sharp green salad to cut through the richness of the dense meat and root vegetable filling. Proper cooling on a wire rack prevents the bottom crust from becoming soggy from residual steam trapped inside the baking paper.
