The Cornish pasty is a beloved classic in British cuisine, known for its golden, flaky crust and hearty, savoury filling. Originating from Cornwall, this iconic pastry has been enjoyed for centuries, and with a few simple ingredients, you can easily recreate it at home. Follow these steps to make a traditional Cornish pasty from scratch.
Ingredients
For the pastry:
- 450g plain flour
- 120g lard
- 120g unsalted butter
- A pinch of salt
- 6-8 tablespoons cold water
For the filling:
- 350g beef skirt or chuck steak, finely diced
- 1 medium onion, finely chopped
- 1 medium potato, peeled and finely diced
- 1 small swede (rutabaga), peeled and finely diced
- Salt and pepper to taste
- A knob of butter for each pasty
- 1 egg, beaten (for glazing)
Step 1: Make the Pastry
Start by making the pastry dough. In a large mixing bowl, combine the flour and salt. Add the lard and butter in small chunks, then rub them into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Knead lightly, wrap in cling film, and chill in the fridge for 30 minutes.
This traditional pastry, made with both lard and butter, will give your Cornish pasties that perfectly flaky texture.
Step 2: Prepare the Filling
While the pastry is chilling, prepare the filling. In a bowl, combine the diced beef, potato, swede, and onion. Season generously with salt and pepper, mixing everything together.
Traditional Cornish pasties use simple ingredients, with beef, potatoes, and swede being the star components. You don’t need to cook the filling beforehand; the raw ingredients will cook inside the pastry.
Step 3: Roll and Fill the Pastry
Preheat your oven to 220°C (200°C fan) or 425°F. Take the pastry out of the fridge and divide it into 4 equal portions. On a lightly floured surface, roll each piece into a circle, about the size of a dinner plate (roughly 20-22cm in diameter).
Place a portion of the filling on one half of the pastry, leaving a border around the edge. Add a small knob of butter on top of the filling, which will help keep the pasty moist as it bakes.
Step 4: Crimp the Edges
Fold the other half of the pastry over the filling to create a semi-circle. Press the edges together firmly to seal. To create the traditional crimp, start at one corner of the pasty and fold the edge over, pressing it down with your fingers as you go along.
The crimping is a signature feature of the Cornish pasty and helps to hold the filling securely inside the pastry.
Step 5: Glaze and Bake
Place the pasties on a baking tray lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden colour as they bake.
Bake the pasties in the preheated oven for 20 minutes, then reduce the heat to 180°C (160°C fan) or 350°F and bake for an additional 30-40 minutes until the pastry is golden and crisp.
Step 6: Serve and Enjoy
Once baked, remove the pasties from the oven and allow them to cool slightly before serving. Enjoy them warm for the best experience, or save them for a delicious lunch the next day.
With its flaky pastry and hearty filling, a homemade Cornish pasty is the perfect comfort food, whether you’re enjoying it fresh out of the oven or packing it for a picnic.
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