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Traditional Authentic Cornish Pasty (Handmade Beef, Swede, and Potato Pasties)
Iconic Cornish miners' heritage hand-pie: sturdy shortcrust pastry filled with raw diced beef skirt, yellow swede (rutabaga), potatoes, and onions, crimped along the side and baked golden.
Prep
35 min
Cook
50 min
Total
85 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
4
- Plain strong wheat flour400 g
- Chilled diced butter and lard mix200 g
- Ice-cold water120 ml
- Prime beef skirt, finely diced350 g
- Yellow swede (rutabaga), finely diced180 g
- Waxy potatoes, finely diced200 g
- Yellow onion, finely chopped1 pc
- Beaten egg for glazing1 pc
- Fine salt1 Ā½ tsp
- Coarsely ground black pepper1 tsp
Preparation Steps
1
Rub cold fats into flour and salt until sandy; add ice water to form a firm dough. Wrap and chill for 45 mins.
45 min timer
2
Divide dough into 4 balls and roll each into a 22cm circle. Layer raw diced swede, potato, raw beef skirt, and onion on one half of each round. Season generously with black pepper and salt.
10 min timer
3
Fold pastry over filling into a half-moon and tightly crimp the edge along the side. Place on baking sheet, brush with egg glaze, slit a steam vent, and bake at 190Ā°C for 45-50 mins until deeply golden.
50 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
620
Protein
26g
Carbohydrates
54g
Fat
34g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
