Description
Traditional British Cornish Pasties are handheld savory pies filled with tender beef, potatoes, rutabaga, and herbs, all encased in a flaky shortcrust pastry. Perfect for a comforting meal, these pasties are baked to golden perfection and feature a deliciously seasoned filling that captures the essence of rustic British cuisine.
Ingredients
Scale
For the Shortcrust Pastry
- 2 cups all-purpose flour
- ½ teaspoon salt
- 4 tablespoons butter, chilled and cubed
- 4 tablespoons shortening or lard
- 6–8 tablespoons ice water
For the Filling
- 1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes
- 1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes
- ¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes
- ½ cup yellow onion, finely diced
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Small slivers of butter (for topping the filling)
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Prepare the Pastry: In a large bowl, combine the flour and salt. Add the chilled butter and shortening or lard, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually stir in 5 tablespoons of ice water, adding 1 to 3 more tablespoons as needed just until the dough comes together, being careful not to overmix.
- Chill Dough: Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes to relax the dough.
- Make the Filling: In a mixing bowl, combine the cubed beef, potatoes, rutabaga, diced onion, fresh thyme, rosemary, garlic powder, salt, and black pepper. Toss well to coat all ingredients evenly.
- Preheat the Oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment paper to prepare for baking.
- Roll the Dough: Take one chilled dough log from the refrigerator and cut into four equal pieces. On a lightly floured sheet of parchment paper, roll each piece into a thin circle about 7 to 8 inches in diameter.
- Fill the Pasties: Place a generous spoonful of the prepared filling in the center of each dough circle, leaving a border around the edges. Top the filling with a small sliver of butter for extra richness.
- Fold and Seal: Lightly moisten the dough edges with water. Fold the dough over the filling into a half-moon shape and press the edges firmly together to seal, patching any tears with extra dough if necessary.
- Crimp the Edges: Starting at one end, crimp the edges by twisting the dough between your thumb and index finger along the seam. Tuck the ends underneath and place the pasties on the prepared baking sheet. Repeat with remaining dough and filling.
- Egg Wash and Bake: Prick the tops of each pasty 2 to 3 times with a fork to allow steam to escape. Whisk together the egg and water, then brush a thin layer over each pasty. Bake for 40 to 50 minutes until golden brown.
- Cool and Serve: Let the pasties cool on the baking sheet for 10 minutes before serving to allow the filling to set slightly.
Notes
- Use cold butter and shortening to ensure a flaky pastry crust.
- Do not overwork the dough to keep it tender.
- The filling can be adjusted with different vegetables or herbs according to preference.
- Make sure to seal the edges well to avoid leaking during baking.
- Pasties can be stored refrigerated and reheated in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: British
Keywords: Cornish pasties, British hand pies, savory pies, beef pasties, traditional British recipe
