Cornish Pasty
768kcal27.8g protein38.2g fat77.1g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelegg (rutabaga) · peanut (rutabaga) · tree nut (rutabaga) · sesame (rutabaga) · soy (rutabaga) · shellfish (rutabaga) · fish (rutabaga)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | flour |
| 200 g | butter or lard (cold) |
| 180 ml | water (cold) |
| 400 g | beef skirt (small dice) |
| 350 g | potato (small dice) |
| 250 g | swede (small dice) |
| 200 g | onion (finely chopped) |
| 2 tsp | salt |
| 1 tsp | black pepper |
Steps
- mix8 minfirm cohesive pastryRub or cut the cold fat into the flour, then add cold water gradually and knead only until a firm cohesive dough forms. The pastry needs enough strength to contain a wet raw filling, but excessive kneading makes the baked crust tough.
- rest30 minrefrigeratedWrap and chill the dough. Resting relaxes the gluten so the rounds can be rolled without springing back and keeps the fat cool enough for a sturdy, tender crust.
- prep15 minfilling pieces small and evenly cutCombine the raw diced beef, potato, swede and onion and season generously with salt and pepper. Do not precook the filling; steaming and roasting together inside the sealed pastry is central to the traditional structure.
- crimp12 minsemicircles sealed and firmly side-crimpedRoll the dough into rounds, mound filling on one half, fold over and seal, then crimp firmly along the curved edge. Weak seams leak meat juices and prevent the enclosed filling from steaming properly.
- bake50 min200 C / 400 F initially, then 175 C / 350 F; deeply goldenStart in a hot oven to set and color the pastry, then reduce the heat and continue until the crust is deeply golden and the vegetables and beef inside are tender. If the crust colors too quickly, lower the heat rather than shortening the cook before the raw filling is ready.
- rest10 minwarm, not scorchingRest before eating so the trapped steam subsides and the meat-and-vegetable juices settle into the filling. Cutting immediately releases scalding steam and spills the juices the crust was designed to contain.