Cornish Pasties

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Cornish Pasties

Components:

Regarding the Pastry:

  1. two and a half cups all-purpose flour
  2. Half a teaspoon of salt
  3. One cup and two sticks of chilled, diced unsalted butter
  4. one-third cup of chilled water

Regarding the Filling:

  • One pound (450g) of coarsely chopped beef skirt steak
  • One large russet potato, chopped finely after peeling
  • One medium onion, cut finely
  • One little rutabaga (swede), peeled and chopped finely
  • To taste, add salt and pepper.
  • Two tablespoons of finely chopped fresh parsley (optional)

To Assemble:

  • One beaten egg (for the egg wash)

Guidelines:

Prepare the Pastry:

  • Flour and salt should be combined in a large mixing dish. Using your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs.
  • bit by bit, add the cold water and stir until the dough comes together.
  • The dough should be rolled into a ball, covered with plastic wrap, and chilled for at least half an hour.

Get the Filling Ready:

  • Add the diced beef, potato, onion, and rutabaga to a large bowl. Add plenty of salt and pepper for seasoning, and if using, add the chopped parsley. To distribute the ingredients equally, thoroughly mix.

Spread the Pastry:

  • Adjust the oven temperature to 400°F (200°C) and place parchment paper on a baking pan.
  • Roll out the cooled pastry until it is about 1/4 inch thick on a surface dusted with flour. Cut dough circles with a big plate (8 to 9 inches in diameter). Reroll the leftovers if necessary.

Stuff the Pastries:

  • Leaving a border around the perimeter of each pastry circle, spoon the filling mixture onto one half of them.
  • After brushing the dough’s edges with beaten egg, fold the remaining pastry half over the filling to create a semi-circle. Using your fingers or a fork, crimp the edges after pressing them together to seal.

Prepare the Pasties:

  • After transferring the pasties to the baking sheet that has been prepared, brush the tops with the leftover beaten egg.
  • Bake for 45 to 50 minutes, or until the pastry is crisp and golden brown, in a preheated oven.

Serve:

  • Before serving, allow the pasties to cool for a few minutes. You may eat them heated or room temperature.

Advice:

  • Chop the Ingredients: To ensure that the beef and veggies cook through in the pastry, chop them very finely.
  • Pastry Tips: For a flaky crust, use cold butter and water while preparing the pastry.
  • Vegetable Substitute: If you’d like, you can use carrots or another root vegetable in place of the rutabaga.

Nutritional data (per large pasty serving):

  • 650 kcal of calories
  • 35g of total fat
  • 20g of Saturated Fat
  • 140 mg of cholesterol
  • 600 mg of sodium
  • 50g of total carbohydrates
  • 4g of dietary fiber
  • 4g of sugars
  • 30g of protein

A filling and substantial meal that’s perfect for lunch, dinner, or as a go-to snack are these Cornish Pasties! The dish has a crisp, buttery crust, tender meat, and delicious veggies in the ideal proportions.

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