Cornish Pasty (Beef, Potato and Swede Pasty)
In short: Hand-sized pastry parcels of raw beef, potato, swede and onion, crimped and baked until the filling steams in its own juices. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h
- Resting
- 1 h
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 805 kcal
The Cornish pasty is a D-shaped pastry parcel packed with raw beef, potato, swede and onion, then sealed with a thick crimped edge so the filling bakes in its own juices. The pastry is sturdy enough to carry in a pocket, which made it a traditional working lunch. Season boldly, because everything cooks inside and nothing can be adjusted after baking.
Instructions
- Mix the flour and salt in a bowl and rub in the butter and lard until crumbly. Add the water and bring the mixture together into a firm dough. Knead for 1 minute, then wrap and chill for 1 hour.
- Mix the beef, potatoes, swede and onion with the salt and pepper in a bowl. The filling goes in raw, so season it well.
- Heat the oven to 220°C (425°F) and line two baking trays with baking paper. Divide the dough into 6 pieces and roll each into a 20 cm (8 inch) circle about 3 mm thick, using a plate as a guide.
- Pile a sixth of the filling onto the center of each circle and top with a piece of butter. Brush the edge with a little of the milk, fold the pastry over to make a half-moon and press the edges together.
- Crimp the curved edge by folding and twisting it over itself from one corner to the other, making a thick rope-like seam. Brush the pasties with the remaining milk and set them on the trays.
- Bake for 20 minutes, then lower the oven to 170°C (325°F) and bake for 35 to 40 minutes more, until golden and the filling is tender and reaches 71°C (160°F) in the center.
- Rest for 10 minutes. Serve warm, or cool completely for a packed lunch.
Tips
- Use raw beef cut small, not mince, so it cooks in its juices with the vegetables. Skirt is traditional and chuck works too.
- If you cannot find swede, use extra potato with a little turnip. For a meatless pasty, replace the beef with diced mature cheddar and more root vegetables.
Questions and answers
Can I freeze Cornish pasties?
Yes. Freeze baked and cooled pasties, wrapped well, for up to 3 months. You can also freeze them raw and bake from frozen, adding about 15 minutes.
Why is the filling raw in a Cornish pasty?
Everything cooks together inside the pastry, so the meat and vegetables steam in their own juices and the potato soaks up the flavor.
Is a Cornish pasty eaten hot or cold?
Both are common. Warm pasties are best straight from the oven, and cold ones are a classic packed lunch or picnic food.
How long does it take to make Cornish Pasty (Beef, Potato and Swede Pasty)?
About 1 h 45 min in total: 45 min of preparation and 1 h of cooking.
How many calories are in Cornish Pasty (Beef, Potato and Swede Pasty)?
About 805 kcal per serving, with 26 g of protein, 78 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 805 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 78 g |
| Fat | 43 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
