Cornish Pasty
A traditional British hand pie filled with seasoned beef, potatoes, rutabaga, and onions, wrapped in a golden pastry crust. Perfect for lunch or dinner with a crispy exterior and hearty savory filling.
- Total time
- 60 min
- Servings
- 4
- Calories
- 680
- Protein
- 28g
Ingredients
- 3 cups all-purpose flour
- 200 g cold butter, cubed
- 1 tsp salt
- ¾ cup cold water
- 400 g beef chuck, finely diced
- 300 g potato, finely diced
- 200 g rutabaga, finely diced
- 1 medium onion, finely diced
- 1 tsp salt
- ½ tsp black pepper
- 1 whole egg, beaten (for egg wash)
Instructions
- 1
Mix flour and salt in a large bowl. Add cold butter cubes and rub with fingertips until mixture resembles breadcrumbs.
- 2
Add cold water 1 tablespoon at a time, stirring gently until dough just comes together. Do not overwork.
- 3
Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 4
Combine diced beef, potato, rutabaga, and onion in a bowl. Season with salt and pepper and mix gently.
- 5
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 6
Divide pastry into 4 portions. Roll each between parchment to a 7-inch circle.
- 7
Place 0.5 cup filling on half of each circle, leaving 0.5-inch border. Fold pastry in half over filling and crimp edges with a fork.
- 8
Transfer pasties to baking sheet. Brush with beaten egg and make small slit in top for steam.
- 9
Bake for 40-45 minutes until golden brown and internal temperature reaches 160°F (71°C).
- 10
Rest for 5 minutes before serving.
Tools you’ll need
- large mixing bowl
- rolling pin
- 9-inch round cutter or bowl
- fork
- baking sheet
- parchment paper
- pastry brush
- meat thermometer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
