cornish pasty recipe

cornish pasty recipe

The Cornish pasty, a humble yet iconic pie, is a culinary masterpiece that has transcended its humble origins to become a symbol of Cornish heritage and a beloved comfort food worldwide. This hearty hand-held pie, with its golden, flaky crust and savory filling, is steeped in history, dating back to the 13th century when it was a practical meal for Cornish tin miners. Legend has it that the pasty’s distinctive D-shape and crimped edge served a dual purpose: the thick crust acted as a handle for miners to hold with their dirty hands, which they would then discard, ensuring they didn’t ingest harmful toxins. Whether this tale is fact or folklore, it adds a layer of intrigue to this already fascinating dish. Traditionally, the filling is a simple yet satisfying combination of beef, potato, swede (rutabaga), and onion, seasoned with salt and pepper. This no-frills recipe was designed to provide sustenance for hardworking laborers, with each ingredient carefully layered to ensure even cooking. The pasty’s portability and durability made it the perfect lunchbox staple, earning it the nickname “the miner’s meal.”

Ingredients:

For the Pastry:

  • 500g (4 cups) plain flour (all-purpose flour), plus extra for dusting

  • 125g (1/2 cup) cold unsalted butter, cubed

  • 125g (1/2 cup) cold lard or shortening, cubed

  • 1 tsp salt

  • 6-8 tbsp ice-cold water

For the Filling:

  • 300g (10.5 oz) beef skirt or chuck steak, finely chopped (not minced)

  • 300g (10.5 oz) potatoes, peeled and diced into small cubes

  • 150g (5 oz) swede (rutabaga), peeled and diced into small cubes

  • 150g (5 oz) onion, finely chopped

  • Salt and black pepper, to taste

  • A knob of butter (optional, for added richness)

Instructions:

1. Make the Pastry:

  • In a large mixing bowl, combine the flour and salt. Add the cold butter and lard, then rub them into the flour using your fingertips until the mixture resembles breadcrumbs.

  • Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.

  • Shape the dough into a ball, wrap it in cling film, and chill in the fridge for at least 30 minutes.

2. Prepare the Filling:

  • In a large bowl, combine the diced beef, potatoes, swede, and onion. Season generously with salt and pepper. Mix well to ensure even distribution.

3. Assemble the Pasties:

  • Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.

  • On a floured surface, roll out the chilled dough to about 5mm (1/4 inch) thickness. Cut out circles approximately 20cm (8 inches) in diameter using a plate or pastry cutter as a guide.

  • Place a generous portion of the filling (about 1 cup) onto one half of each pastry circle, leaving a border around the edge. Add a small knob of butter on top of the filling for extra richness (optional).

  • Brush the edges of the pastry with water, then fold the dough over the filling to create a semi-circle. Crimp the edges by folding and twisting them to seal the pasty tightly. This crimping is traditional and ensures the filling stays inside.

4. Bake the Pasties:

  • Place the pasties on the prepared baking tray and brush the tops with beaten egg or milk for a golden finish.

  • Bake in the preheated oven for 20 minutes, then reduce the temperature to 180°C (350°F) and bake for another 25-30 minutes, or until the pastry is golden and the filling is cooked through.

5. Serve:

  • Let the pasties cool slightly before serving. They’re best enjoyed warm, either on their own or with a side of ketchup, chutney, or a simple green salad.

Tips:

  • For an authentic touch, make sure the filling is raw when you assemble the pasties—this is how the miners enjoyed them!

  • If you’re feeling adventurous, try adding a small slice of cheese or a sprinkle of herbs to the filling for a modern twist.

Enjoy your homemade Cornish pasties—a taste of history in every bite!