Cornish Pasty

Bite into tradition with this authentic Cornish Pasty recipe, a hearty and flavorful handheld meal that captures the essence of British comfort food. Featuring a flaky, buttery pastry made from a blend of all-purpose flour, lard, and butter, these savory turnovers are generously filled with tender diced beef skirt steak, earthy potatoes, sweet swede (rutabaga), and onions, all seasoned to perfection with salt and freshly ground black pepper. Perfectly baked to a golden crisp, the crimped pasties are brushed with beaten egg for a rich, glossy finish. With just 40 minutes of prep and under an hour of cooking, these iconic pastries make for an ideal lunch, dinner, or portable snack. Serve them warm or at room temperature to savor the authentic flavors of Cornwall. Perfect for food lovers searching for traditional British recipes, easy beef hand pies, or rustic, homemade delights, this Cornish Pasty is a true classic.

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams all-purpose flour
• 125 grams unsalted butter
• 125 grams lard
• 150 milliliters cold water
• 450 grams beef skirt steak, diced
• 300 grams potato, finely diced
• 150 grams swede (rutabaga), finely diced
• 150 grams onion, finely chopped
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1 large egg, beaten

Directions

Step 1

In a large bowl, mix the all-purpose flour with a pinch of salt. Add the butter and lard, then rub into the flour using your fingertips until the mixture resembles breadcrumbs.

Step 2

Gradually add the cold water, a little at a time, and mix until a firm dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

Preheat your oven to 220°C (425°F).

Step 4

In another bowl, combine the diced beef, potato, swede, and onion. Season with salt and freshly ground black pepper.

Step 5

Divide the pastry into four equal portions. Roll out each portion on a lightly floured surface into a circle approximately 25 cm in diameter.

Step 6

Place an equal amount of the filling mixture onto one half of each pastry circle, leaving a border around the edges.

Step 7

Brush the edges of the pastry with the beaten egg, fold the other half of the pastry over the filling, and crimp the edges to seal.

Step 8

Place the pasties on a baking sheet lined with baking parchment. Brush the tops with the remaining beaten egg.

Step 9

Bake in the preheated oven for 20 minutes, then reduce the heat to 180°C (350°F) and bake for an additional 30 minutes until golden and cooked through.

Step 10

Remove from the oven and allow to cool for a few minutes. Serve warm or at room temperature.

Nutrition Facts

Serving size	(2014.6g)

Amount per serving	% Daily Value*
Calories	5397.1

Total Fat 332.8g	0%
Saturated Fat 149.9g	0%
Polyunsaturated Fat 14g
Cholesterol 895.5mg	0%
Sodium 5203.0mg	0%
Total Carbohydrate 463.5g	0%
Dietary Fiber 24.3g	0%
Total Sugars 16.2g
Protein 142.6g	0%

Vitamin D 165IU	0%
Calcium 324.5mg	0%
Iron 39.3mg	0%
Potassium 3790.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 10.5%

Carbs: 34.2%