Cornish pasty recipe
Regarded as the national dish of Cornwall and iconic to England, the pasty is right up there with all major British dishes.
Requires an hour for the dough to rest, and the cooked pasty should be rested for about half an hour before eating.
Ingredients
- 300 g strong plain flour (bread flour)
- 1 tsp salt
- 250 g butter, at room temperature but not soft
- 200 ml (approx.) cold water
- 10.6 oz strong plain flour (bread flour)
- 1 tsp salt
- 8.8 oz butter, at room temperature but not soft
- 7 fl oz (approx.) cold water
- 10.6 oz strong plain flour (bread flour)
- 1 tsp salt
- 8.8 oz butter, at room temperature but not soft
- 0.8 cup (approx.) cold water
- 1 medium swede, peeled, cut into quarters and thinly sliced
- 1 medium potato, peeled and cut into very small dice
- 100 g minced beef (with good fat content)
- 350 g -400g ribeye of beef, cut into finger-sized strips
- 1 medium onion, peeled and chopped
- 1 pinch salt and white pepper
- 1 medium swede, peeled, cut into quarters and thinly sliced
- 1 medium potato, peeled and cut into very small dice
- 3.5 oz minced beef (with good fat content)
- 12.3 oz -400g ribeye of beef, cut into finger-sized strips
- 1 medium onion, peeled and chopped
- 1 pinch salt and white pepper
- 1 medium swede, peeled, cut into quarters and thinly sliced
- 1 medium potato, peeled and cut into very small dice
- 3.5 oz minced beef (with good fat content)
- 12.3 oz -400g ribeye of beef, cut into finger-sized strips
- 1 medium onion, peeled and chopped
- 1 pinch salt and white pepper
- 2 free range egg yolks, beaten
- 2 free range egg yolks, beaten
- 2 free range egg yolks, beaten
Details
- Cuisine: Cornish
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- To make the pastry, sift the flour and salt in a medium bowl. Cut the butter into roughly 2cm cubes, add to the flour and mix with your fingertips, making sure there are still small pieces of butter throughout.
- Make a well in the centre of the mixture and slowly add the water, stirring until you have a dough (you may not need to use all the water). Wrap in cling film and rest in the fridge for an hour minimum.
- Preheat the oven to 190C and line a baking tray with non-stick baking paper. On a lightly floured surface, divide the pastry into 4 and roll each quarter into a rough oval ¼-½cm thick. As you roll, you'll see the butter has not completely mixed through. Do not be alarmed as this will create a perfect buttery rough puff once cooked.
- Take a quarter of the potato and lay in one half of the pastry. Repeat with the swede, ribeye, minced beef and then finally the diced onions. Season everything well with salt and white pepper.
- Fold the pastry over with your hands cupping the edge, then cut around to give a semi-circle. Take a corner of the edge and then folder over and pinch. Repeat to form the crimp around the pasty.
- Repeat to make four pasties. Place on the lined baking tray, brush with egg wash and bake for 40-45 minutes until golden brown. Allow to rest for 30 minutes before eating.
This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.
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