Can I make the pasties ahead of time?
Yes, you can assemble the pasties and freeze them unbaked. Thaw in the refrigerator overnight before baking as directed.
DINNER
English Cornish Pasty with Swede and Potato
This traditional English Cornish Pasty features a hearty filling of beef, swede, and potato encased in a golden, crimped pastry. It's a satisfying and portable meal, perfect for a cozy dinner.
HOW TO MAKE IT
Let's cook.
01
To make the pastry, combine the flour and 1/4 teaspoon salt in a large bowl. Cut in the cold butter and shortening with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
02
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
03
In a separate bowl, combine the diced beef, swede, potato, onion, 1/2 teaspoon salt, and black pepper for the filling. Mix well.
04
Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll each portion into a 7-inch (18 cm) circle.
05
Spoon one-quarter of the filling onto one half of each pastry circle, leaving a 1-inch (2.5 cm) border. Moisten the edges of the pastry with water, then fold the other half over the filling to create a semi-circle.
06
Firmly crimp the edges to seal, creating a decorative ridge. Cut a small slit in the top of each pasty to allow steam to escape.
07
Place the pasties on a baking sheet lined with parchment paper. Brush generously with the beaten egg wash.
08
Bake at 375°F (190°C) for 50 minutes, or until the pastry is golden brown and the filling is tender. Let cool slightly before serving.
About This Recipe
This traditional English Cornish Pasty features a hearty filling of beef, swede, and potato encased in a golden, crimped pastry. It's a satisfying and portable meal, perfect for a cozy dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure all filling ingredients are diced very finely for even cooking. Using cold butter and shortening is crucial for a flaky pastry. Don't overwork the dough, as this can make it tough.
Easy Substitutions
You can substitute beef skirt steak with finely diced beef chuck. For a vegetarian option, replace the beef with mushrooms and extra root vegetables. Vegetable shortening can be replaced with more cold butter for an all-butter crust.
Storage & Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 300°F (150°C) for 15-20 minutes until warmed through.
Serving Suggestions
Serve these English Cornish Pasties with a side of traditional mushy peas, a simple green salad with a vinaigrette, or a dollop of HP sauce for an authentic touch. They are also excellent on their own as a portable lunch.
Common Mistakes
One common mistake is not dicing the filling ingredients small enough, leading to uneven cooking. Another is overworking the pastry dough, which results in a tough crust instead of a flaky one. Lastly, not sealing the edges properly can cause the filling to leak out during baking.
Frequently Asked Questions
What is swede?
Swede, also known as rutabaga, is a root vegetable similar to a turnip but with a sweeter, milder flavor.
Can I use puff pastry instead?
While you can, it won't be a traditional Cornish pasty. The shortcrust pastry is key to its authentic texture and flavor.
MORE TO KNOW
The Cornish pasty has a rich history, traditionally made for miners to take to work. The thick crimped edge served as a handle, which could be discarded after eating the main filling, keeping their hands clean. The combination of meat and vegetables cooked together in the pastry creates a unique, self-contained stew, with the juices from the meat flavoring the vegetables as it bakes. Achieving the perfect crimp takes practice, but even a rustic seal will hold the delicious filling inside.
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