Classic British Cornish Pasty
A traditional British dish originating from Cornwall, this recipe features a flaky pastry crust filled with a savory beef and vegetable mixture.
Ingredients
- ●2 cups flour
- ●1 cup cold unsalted butter
- ●1 pound beef (ground)
- ●1 large onionchopped
- ●1 cup peas
- ●2 medium carrotspeeled and chopped
- ●2 large potatoespeeled and chopped
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine flour and cold butter. Use a pastry blender to work the butter into the flour until it resembles coarse crumbs.
- 3
Gradually add cold water to the bowl, stirring with a fork until the dough comes together in a ball.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until smooth.
- 5
Roll the dough out to a thickness of about 1/8 inch.
- 6
Transfer the dough to a 9-inch tart pan with a removable bottom.
- 7
Fill the pastry shell with the beef and vegetable mixture.
- 8
Dot the top of the filling with a little butter.
- 9
Roll out the remaining dough to a thickness of about 1/8 inch. Use this to cover the pie and crimp the edges to seal.
- 10
Cut a few slits in the top crust to allow steam to escape.
- 11
Brush the top crust with a little milk or beaten egg.
- 12
Bake the pasty for 40-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.