Cornish Pasty
Traditional Protected Geographical Indication (PGI) Cornish pasty: robust shortcrust pastry filled with raw minced beef skirt, diced swede, potatoes, and onions, seasoned with black pepper and hand-crimped along the side.
Ingredients
- • Pastry: 450g strong white flour, 110g lard, 110g chilled butter, 1 tsp salt, 175ml ice water
- • Filling: 350g beef skirt, finely diced
- • 300g floury potatoes (Maris Piper), peeled and chipped
- • 200g swede (turnip), peeled and diced finely
- • 150g yellow onion, finely chopped
- • 1.5 tsp fine sea salt, 1.5 tsp coarsely ground black pepper
- • 1 egg, beaten with a pinch of salt for glazing
Preparation Steps
Rub butter and lard into flour and salt until crumbly. Add ice water, knead into a smooth, elastic dough, wrap in clingfilm, and rest chilled for 1 hour.
Divide dough into 4 portions. Roll each out on a floured surface into a 20cm round disc.
Layer diced potatoes, swede, raw beef skirt, and onions across half the pastry disc. Season generously with salt and black pepper. Dampen edges, fold pastry over, and crimp firmly along the side into a rope seam.
Cut a small steam slit on top and brush generously with beaten egg. Bake at 200°C for 20 minutes, then lower to 160°C and bake for 40 minutes until golden.