Traditional Cornish Beef Pasty
A classic British dish originating from Cornwall, made with slow-cooked beef and vegetables wrapped in a flaky pastry crust.
Ingredients
- ●1 pound, diced beefChoose a lean cut, such as top round or sirloin
- ●1 medium, diced onionYou may also use a mixture of onion and leek
- ●2 large, peeled and diced potatoUse high-starch potatoes for a fluffier interior
- ●1 large, peeled and diced swedeAlso known as rutabaga, this root vegetable adds sweetness
- ●1 teaspoon saltUse a flaky sea salt for added flavor
- ●1/2 teaspoon black pepperFreshly ground black pepper enhances the flavor
- ●2 cups flourUse a combination of all-purpose and self-raising flour for a light crust
- ●1/2 cup butterMelted butter adds richness to the pastry
- ●1/4 cup waterUse cold water to prevent the dough from becoming too sticky
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan over medium heat, cook the diced beef until browned, breaking it up into small pieces as it cooks.
- 3
Add the diced onion, potato, and swede to the pan and cook until the vegetables are tender.
- 4
Season the mixture with salt and black pepper to taste.
- 5
On a lightly floured surface, roll out the pastry to a thickness of about 1/8 inch.
- 6
Transfer the pastry to a baking sheet lined with parchment paper.
- 7
Spoon the beef and vegetable mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
- 8
Brush the edges of the pastry with melted butter.
- 9
Fold the other half of the pastry over the filling and press the edges together to seal the pasty.
- 10
Use a knife to cut a few slits in the top of the pasty to allow steam to escape.
- 11
Brush the top of the pasty with additional melted butter and bake for 25-30 minutes, or until the pastry is golden brown.
- 12
Serve warm and enjoy!