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Traditional Cornish Pasty (Handheld Flaky Pastry with Beef, Potato & Swede)
The protected culinary heritage of Cornwall: sturdy, buttery shortcrust pastry folded around raw diced skirt steak, potatoes, swede (rutabaga), and onions, baking into tender savory pockets.
Prep
35 min
Cook
45 min
Total
80 min
Ingredients
4servings
- All-purpose flour350 g
- Cold butter, cubed150 g
- Ice-cold water100 ml
- Beef skirt or chuck, finely diced (0.5 cm)350 g
- Potatoes, finely diced250 g
- Yellow onion, finely minced1 piece
- Egg, beaten for egg wash1 piece
- Generous ground black pepper1 tsp
- Salt1 tsp
Preparation Steps
1
Rub flour with cold butter and ice water into a firm shortcrust dough. Wrap and chill for 30 minutes.
30 min timer
2
Toss raw diced beef, potatoes, and onion with generous black pepper and salt in a bowl.
3 min timer
3
Divide dough into 4 balls and roll each into a 20 cm round disc.
5 min timer
4
Heap filling onto one half of disc, fold pastry over, and crimp the curved edge tightly into a traditional rope pattern.
8 min timer
5
Brush with egg wash, pierce a small steam vent, and bake at 180°C for 45-50 minutes until golden and crisp.
45 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
