Cornish Pasty
A Cornish-style hand pie filled with uncooked diced beef, potato, rutabaga, and onion, sealed in sturdy pastry and baked until deeply golden and fully cooked.
Prep
35m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pastry
- 420gAll-Purpose Flour
- 210gSalted Butter (chilled and diced)
- 4gSalt
- 160mlWater (cold)
Filling
- 520gBeef Chuck (finely diced)
- 320gPotato (finely diced)
- 260gRutabaga (finely diced)
- 170gOnion (finely chopped)
- 4gSalt
- 2gBlack Pepper
Pastry
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (392°F).
- 02
Rub the salted butter into the all-purpose flour and salt until the mixture resembles coarse crumbs.
- 03
Add the water and bring the dough together, then wrap and chill until firm enough to roll.
- 04
Combine the beef chuck, potato, rutabaga, onion, salt, and black pepper in a bowl.
- 05
Roll the pastry out and cut it into large circles.
- 06
Divide the filling among the pastry circles, placing it on one half of each round and leaving a border.
- 07
Brush the edges with the egg, fold the pastry over the filling, and crimp firmly to seal.
- 08
Brush the tops with the beaten egg.
- 09
Bake until the pastry is deep golden, the vegetables are tender, and the center of the filling reaches 71°C (160°F), then cool slightly before serving.
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