Cornish Pasty - European Recipe

Cornish Pasty

🌍 European, Cornwall, England Difficulty: ●●●○○

Cornish miners carried pasties as portable hot lunches; the crimped crust served as a handle for arsenic-dusty hands, discarded before eating.

Ingredients

• 400 g shortcrust or hot water crust pastry
• 300 g skirt steak or beef chuck, finely diced (not minced)
• 2 medium potatoes, peeled and thinly sliced
• 1 small rutabaga (rutabaga), peeled and thinly sliced
• 1 medium onion, thinly sliced
• Salt and pepper
• 1 egg, beaten (for sealing and glazing)
• Small knob of butter per pasty

Method

1. Dividing — Divide pastry into 4 equal pieces; roll each into a circle about 25 cm across.
2. Layering — Layer raw potato, rutabaga, and onion on one half of each pastry circle; season very generously.
3. Adding — Add a layer of diced raw beef; season again.
4. Adding — Add small knob of butter on top of filling.
5. Folding — Fold pastry over to form D-shape; press edges together firmly.
6. Step 6 — Crimp edge by folding and twisting to form traditional rope pattern.
7. Cutting — Cut a small steam vent; brush with beaten egg.
8. Baking — Bake at 200°C (400°F) for 45–55 minutes until pastry is golden brown.

Tags: shortcrust or hot water crust pastry, skirt steak or beef chuck, potatoes, rutabaga, onion · Source: Observatory Recipe Research Kitchen