Low Sodium Cornish Pasty

Indulge in the hearty charm of a classic British favorite with this Low Sodium Cornish Pasty recipe, reimagined for a health-conscious twist. Featuring a flaky, buttery homemade pastry and a savory filling of tender diced beef, earthy potatoes, rutabaga, and a touch of black pepper, these pasties are perfect for a wholesome meal without the extra salt. The recipe’s straightforward steps guide you through crafting the perfect golden crust and achieving a beautifully sealed pocket bursting with flavor. Ideal for meal prepping, picnics, or comforting weeknight dinners, this low sodium version of the iconic Cornish pasty lets you enjoy the authentic taste of tradition with a lighter touch.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 250 grams All-purpose flour
• 110 grams Unsalted butter, cubed and chilled
• 5 tablespoons Cold water
• 250 grams Beef skirt or chuck steak, diced
• 150 grams Potato, peeled and diced
• 100 grams Rutabaga (swede), peeled and diced
• 1 medium Onion, finely chopped
• 0.5 teaspoon Black pepper
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 220°C (425°F).

Step 2

In a large bowl, sift the flour. Add the chilled, cubed unsalted butter.

Step 3

Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Step 4

Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough starts to come together.

Step 5

Form the dough into a ball, wrap in plastic wrap, and refrigerate for 15-20 minutes to chill.

Step 6

While the dough is chilling, prepare the filling. In a separate bowl, mix together the diced beef, potato, rutabaga, onion, and black pepper.

Step 7

Remove the dough from the refrigerator and divide it into four equal portions.

Step 8

Roll out each portion on a lightly floured surface into a round circle about 20 cm (8 inches) in diameter.

Step 9

Place a quarter of the filling mixture onto one side of each circle, leaving about a 2 cm (1 inch) border.

Step 10

Brush the edges of the pastry with a bit of cold water to help seal.

Step 11

Fold the pastry over the filling to create a semi-circle and crimp the edges to seal tightly.

Step 12

Transfer the pasties to a baking tray lined with parchment paper.

Step 13

Brush the tops with beaten egg to give a golden sheen as they bake.

Step 14

Make a small slit in the top of each pasty to allow steam to escape during baking.

Step 15

Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for another 50 minutes until the pastry is golden brown.

Step 16

Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

Serving size	(1095.1g)

Amount per serving	% Daily Value*
Calories	2591.0

Total Fat 146.9g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat g
Cholesterol 601.1mg	0%
Sodium 307.7mg	0%
Total Carbohydrate 236.9g	0%
Dietary Fiber 13.3g	0%
Total Sugars 11.0g
Protein 85.0g	0%

Vitamin D 95.2IU	0%
Calcium 206.6mg	0%
Iron 20.8mg	0%
Potassium 2135.3mg	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: 50.7%

Protein: 13.0%

Carbs: 36.3%