Traditional British Cornish Pasty Recipe

Treat your taste buds to the savory goodness of a classic Cornish Pasty.

The Cornish Pasty is a beloved classic British dish that originated in the Cornwall region of England. It consists of a flaky pastry filled with a savory mix of meat, vegetables, and spices. Traditionally, the pasty was a portable meal for miners who needed a hearty lunch that could be eaten with one hand, without dirtying the other. Today, the Cornish Pasty has become a popular street food and comfort food throughout the United Kingdom and beyond. In this recipe, we will guide you through the steps to create your own delicious and authentic Cornish Pasty that will transport you straight to the heart of Cornwall.

Make delicious Cornish Pasty with Kitchen Pal

Ingredients:

• 2 cups all-purpose flour

• 1 tsp salt

• 1/2 cup unsalted butter, chilled and cubed

• 1/2 cup cold water

• 1/2 lb beef chuck, cut into small cubes

• 1 large potato, peeled and diced

• 1 small onion, chopped

• 1/2 cup rutabaga (swede), diced

• 2 tbsp butter

• Salt and black pepper, to taste

• 1 egg, beaten

Nutrition Information:

• Serving size: 1 pasty

• Calories: 500

• Total Fat: 28g

• Saturated Fat: 16g

• Cholesterol: 95mg

• Sodium: 540mg

• Total Carbohydrate: 44g

• Dietary Fiber: 3g

• Sugar: 2g

• Protein: 18g

Allergy Information:

• Contains wheat and eggs. May contain traces of milk and soy.

Time of Preparing:

• 45 minutes preparation

• 50 minutes baking

Instructions:

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingertips until the mixture resembles breadcrumbs.

3. Gradually add cold water, a little at a time, and mix until the dough comes together in a ball.

4. On a lightly floured surface, roll out the dough to a thickness of about 3mm.

5. Using a plate or a pastry cutter, cut out circles of dough, approximately 20cm in diameter.

6. In a separate bowl, mix together the diced beef, potatoes, onion, and swede. Season with salt and black pepper.

7. Place a generous amount of the beef mixture onto one half of each pastry circle, leaving a small border around the edge.

8. Brush the border with the beaten egg and fold the pastry over the filling to create a half-moon shape. Use a fork to crimp the edges together.

9. Place the pasties on a baking tray lined with baking paper and brush the tops with beaten egg.

10. Bake in the preheated oven for 45-50 minutes until golden brown and cooked through.

11. Serve warm or at room temperature.

Note: Cornish pasties can be stored in the fridge for up to 3 days, and can be reheated in the oven for 10-15 minutes at 180°C/160°C fan/gas mark 4.

Indulge in the comforting flavors of a classic British Cornish Pasty.

Enjoy your homemade Cornish pasties with your family and friends, and be sure to check out our blog and Kitchen Pal cook assistant for more delicious British recipes.

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