This authentic Cornish pasty recipe combines a flaky pastry dough with a filling that is both hearty and satisfying. The key to achieving that perfect crust lies in using cold ingredients and minimal handling of the dough to maintain its tenderness.
Ingredients
Scale:
4 cups All-purpose flour
1 cup Unsalted butter (2 sticks, cold and cubed)
6-8 tablespoons Cold water
1 teaspoon Salt
1 pound Ground beef
1 cup Potatoes (peeled and diced)
1 cup Swede (rutabaga, peeled and diced)
1 Onion (finely chopped)
Salt and pepper (to taste)
1 Egg (for egg wash, beaten)
Instructions
In a large bowl, combine the flour and salt. Rub in the cold butter using your fingertips until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a bowl, mix the ground beef, diced potatoes, swede, onion, salt, and pepper until thoroughly combined.
Preheat your oven to 400°F (200°C).
Roll out the chilled dough on a floured surface to about 1/8-inch thick. Cut into circles, approximately 6-7 inches in diameter.
Place a couple of tablespoons of the filling in the center of each circle, leaving space around the edges.
Fold the dough over to create a semi-circle and seal by crimping the edges with your fingers or a fork.
Brush the tops of the pasties with the beaten egg.
Bake in the preheated oven for 30-35 minutes, or until golden brown.
