Making your own authentic Cornish pasty is a very rewarding feat! The Cornish pasty is a traditional Cornish recipe, filled with a hearty mixture of beef, potatoes, onion, and swede (rutabaga). Here’s a step-by-step guide to making them at home or where ever you make them.
Ingredients:
For the pastry:
- 500g (4 cups) plain flour
- 250g (1 cup) cold unsalted butter (cubed)
- 1 tsp salt
- 150-200 ml cold water
For the filling:
- 300g (10 oz) beef skirt or chuck (cut into small cubes)
- 2 medium potatoes (peeled and finely diced)
- 1 medium onion (finely chopped)
- 1 small swede (rutabaga), peeled and finely diced
- Salt and pepper to taste
- 1 tbsp fresh parsley (optional)
- 1 tbsp butter (optional)
- 1 egg (for egg wash)
Step-by-Step Instructions:
1. Prepare the Pastry:
- Mix the dry ingredients: In a large mixing bowl, sift the flour and salt together.
- Cut the butter: Add the cold, cubed butter to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs.
- Add water: Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. You may need slightly more or less water depending on the consistency.
- Knead the dough: Turn the dough onto a floured surface and knead it gently for 1-2 minutes until smooth.
- Chill: Wrap the dough in cling film and place it in the fridge for at least 30 minutes to firm up.
2. Prepare the Filling:
- Chop the filling ingredients: Peel and dice the potatoes, swede, and onion into small, even pieces. Cut the beef into small cubes, about 1cm each.
- Mix the filling: In a bowl, combine the diced beef, potatoes, onion, and swede. Season generously with salt and pepper. If you like, add some fresh parsley for extra flavor.
- Optional butter: Some people like to add a small knob of butter to the filling to keep it rich, but it’s not traditional and can be skipped if you want to keep it lighter.
3. Assemble the Pasties:
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Roll out the pastry: On a lightly floured surface, roll the chilled pastry out into a large rectangle or circle, about 3-4mm thick.
- Cut out circles: Using a large bowl or a pastry cutter, cut out rounds from the pastry, about 20-25 cm (8-10 inches) in diameter.
- Add the filling: Place a generous amount of the filling in the center of each pastry circle. Don’t overfill, or the pasty will be hard to seal. Leave a border around the edges.
- Seal the pasty: Fold the pastry over the filling to form a half-moon shape. Press the edges together and crimp them tightly to seal the pasty. You can use your fingers or a fork to crimp the edges. Make sure there’s no gap where the filling could leak out.
- Create a steam hole: Use a sharp knife to make a small slit or hole on top of the pasty to allow steam to escape during baking.
4. Bake the Pasties:
- Egg wash: Beat the egg and brush it over the top of each pasty to give them a golden, shiny finish.
- Bake: Place the pasties on a baking sheet lined with parchment paper and bake them in the preheated oven for 45-55 minutes, or until the pastry is golden brown and crisp.
5. Enjoy!
- Once baked, let the pasties cool for a few minutes before serving. They’re best eaten warm, but you can also enjoy them cold (they’re perfect for picnics!).
Tips:
- Pastry Tip: If you’re short on time, you can use store-bought shortcrust pastry. However, homemade pastry will give you the best results.
- Filling Variations: While the classic filling is beef, potatoes, swede, and onion, feel free to add other vegetables or swap out beef for lamb or chicken if you prefer.
- Freezing: Cornish pasties freeze really well! If you want to make a big batch, freeze them before baking and then bake from frozen, adding an extra 10-15 minutes to the baking time.
Now you have your own homemade Cornish pasties—enjoy!
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