Description
This Traditional Cornish Pasty is not only delicious but also easy to prepare. With savory beef, potatoes, and swede, it’s a comforting meal perfect for any occasion.
Ingredients
Scale
- 500 g plain flour (4 cups)
- 60 g lard (2 oz)
- 60 g vegetable shortening (2 oz)
- 30 g butter (1 oz)
- 175 ml cold water (6 fl oz)
- 1 egg for brushing the pasties
- 200 g beef skirt steak (7 oz)
- 200 g potatoes (7 oz)
- 100 g swede (3 oz, also known as turnip, neep or rutabaga)
- 1 onion
- 7 small cubes of butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Sift the flour into a large bowl to make the shortcrust pastry.
- Add the cut cubes of butter, vegetable shortening, and lard to the flour, then rub together until the mixture resembles breadcrumbs.
- Stir in the cold water and knead into a dough.
- Wrap the dough in clingfilm and refrigerate for at least 30 minutes.
- Divide the dough into 7 equal portions and roll each into a large disc (20 cm / 8 inches in diameter).
- Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
- Cut the beef skirt steak and vegetables into small cubes, mix, and season with salt and pepper.
- Spoon the filling onto each dough disc, add a small cube of butter on top of the filling, brush the edges with water, and fold over.
- Pinch the edges of the pasties to crimp them securely.
- Brush each pasty with beaten egg and place them on a lined baking tray.
- Bake for about one hour or until the pastry turns golden and the filling is cooked.
Notes
Ensure the filling is well-seasoned for the best flavor.
Use a sharp knife to cut the beef and vegetables for even cooking.
Let the pasties cool slightly before serving to enhance their flavors.
Nutrition
- Serving Size: 1 pasty
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg