Classic Cornish Pasty Recipe

Origin: England      Period: Traditional

This is a version of the classic Cornish pasty that uses a lard and butter mix for the pastry (but you could just use butter if you wish) and which has the traditional filling of beef, onion, swede and turnip. This version also makes half-moon pasties rather than the usual upright version.

Ingredients:

For the Pastry:
450g plain flour
2 tsp baking powder
pinch of sugar
80g butter
45g lard
2 egg yolks
125ml cold water to bind (about)

For the Filling:
300g stewing beef (skirt steak is good), finely chopped
1 tbsp plain flour
150g onion, finely chopped
150g swede, peeled and finely chopped
450g potatoes, peeled and finely chopped
3 tbsp butter, finely diced
1 egg, beaten, for eggwash
salt and freshly-ground black pepper, to taste

Classic Cornish Pasty Preparation:

Method:

Begin with the pastry. Sift the flour, baking powder and sugar into a bowl. Finely dice the butter and lard then rub into the mixture with your fingertips until it resembles fine breadcrumbs. Add the egg yolks and beat thoroughly to combine then add in the water, a little at a time, combining thoroughly until the mixture comes together as a dough. Form in a ball, wrap in clingfilm (plastic wrap) then chill in the refrigerator for 1 hour.

Meanwhile, prepare the filling. combine the beef and flour in a bowl and toss until the meat is thoroughly coated. Season to taste then season all the vegetables separately.

Once the pastry has chilled turn out onto a lightly-floured work surface then divide into six equal pieces. Roll each piece into a disc just slightly larger than the diameter of a dinner plate. Now, using a plate as a template, trim the pastry into a neat round. Now spoon some of the chopped potato onto one half of the round (make certain you leave at least 15mm free around the edge to allow for sealing the pasty.

Spoon chopped swede on top of the chopped potato layer then add chopped onion on top, before finishing with a layer of chopped beef. Lightly brush the edges of the pastry with beaten egg then scatter a little of the chopped butter on top of the meat. Fold the uncovered half of the pastry over the covered half to form a half-moon then crimp the edges tightly closed with the tines of a fork.

Using a sharp knife cut a small cross in the top of each pasty to form a steam hole then transfer the pasties to a lightly-greased baking tray. Brush the tops of each one with a little more of the egg wash to from a glaze then transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the pastry is crisp and golden brown in colour and the filling is cooked through.

When done, remove the pasties from the oven then set aside to rest for about 8 minutes before serving.

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