Cornish Beef Pasties Recipe

Description

Cornish beef pasties are traditional hand-held savory pies originating from Cornwall, England. They feature a flaky, golden pastry crust filled with a hearty mixture of beef, potatoes, onions, and rutabaga (swede). Traditionally, these were made as a portable meal for miners, providing a satisfying and complete dish in a convenient package.

Ingredients

For the Pastry:

• 3 ½ cups (450g) all-purpose flour
• 1 tsp salt
• 1 cup (225g) unsalted butter or lard, cold and diced
• ½ cup (120ml) cold water

For the Filling:

• 12 oz (340g) beef skirt steak, finely diced
• 1 medium potato (about 200g), peeled and diced
• 1 small rutabaga/swede (about 150g), peeled and diced
• 1 small onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp butter, cut into small pieces

For Assembly:

• 1 egg, beaten (for egg wash)

Instructions

Step 1: Prepare the Pastry

1. In a large mixing bowl, combine the flour and salt.
2. Rub in the cold butter (or lard) with your fingers until the mixture resembles breadcrumbs.
3. Gradually add the cold water, mixing until a firm dough forms.
4. Knead lightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

5. In a bowl, mix the diced beef, potato, rutabaga, and onion.
6. Season with salt and pepper and toss everything together.

Step 3: Assemble the Pasties

7. Preheat your oven to 400°F (200°C).
8. Divide the chilled dough into 4 equal portions and roll each into a 9-inch (23cm) circle.
9. Place a portion of the filling in the center of each pastry round.
10. Dot with small pieces of butter.
11. Fold the pastry over the filling to form a half-moon shape.
12. Crimp the edges firmly to seal.
13. Transfer to a parchment-lined baking sheet and brush with beaten egg.

Step 4: Bake

14. Bake for 45-50 minutes or until golden brown.
15. Let cool slightly before serving.

Notes & Tips

✅ Traditional Pasties: Authentic Cornish pasties use skirt steak because it remains tender during baking.
✅ Cut, Don’t Mince: Keep the beef and vegetables diced for texture, rather than minced.
✅ Sealing the Edges: The crimped edge is a signature feature. Ensure a tight seal to prevent leaks.
✅ Chilling the Dough: This helps achieve a flaky, sturdy pastry.
✅ Resting After Baking: Let them rest for 10 minutes before eating, as they will be piping hot inside!

Servings

• Makes 4 large pasties
• Can be split into 6 smaller pasties if preferred

Nutritional Information (Per Pastie, Approximate)

• Calories: 650 kcal
• Protein: 25g
• Carbohydrates: 55g
• Fat: 35g
• Fiber: 5g
• Sodium: 800mg

Health Benefits

🔹 High in Protein – Provides essential amino acids for muscle repair.
🔹 Good Source of Energy – The combination of carbs and fats makes it a filling meal.
🔹 Rich in Iron – Beef and vegetables provide iron for healthy blood circulation.
🔹 Nutrient-Dense Vegetables – Potatoes and rutabaga add vitamins and fiber.

Q&A Section

Q: Can I make Cornish pasties ahead of time?

✅ Yes! You can assemble them and refrigerate them for up to 24 hours before baking.

Q: Can I freeze pasties?

✅ Absolutely! Freeze unbaked pasties on a tray, then transfer to a bag once solid. Bake from frozen at 375°F (190°C) for 55-60 minutes.

Q: Can I use different meats?

✅ Traditional Cornish pasties use beef, but you can substitute chicken, lamb, or even a vegetarian filling like mushrooms and lentils.

Q: Why do pasties have a thick crust?

✅ The thick crust was designed as a handle for miners to hold while eating, avoiding contaminated hands from arsenic-laden mines.

Q: What sauce pairs well with Cornish pasties?

✅ They are usually enjoyed without sauce, but some like them with brown sauce, gravy, or even ketchup.

Enjoy your homemade Cornish Beef Pasties! 🥟 Let me know if you need more tips!