Cornish Pasty
Ingredients
- 500 gWheat flour (sifted)
- 250 gUnsalted butter (cold, diced)
- 400 gBeef chuck (in 1cm cubes)
- 300 gPotato (peeled, diced)
- 150 gRutabaga (peeled, diced)
- 1 pcOnion (finely sliced)
- 1 pcEgg (beaten for glaze)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, brittle crust enclosing a melting heart of beef and vegetables. The meat juices soak into the filling without softening the pastry, offering a balance between a crunchy exterior and a soft interior.
- 1
In a mixing bowl, rub the flour and cold diced butter together with your fingertips until it resembles breadcrumbs. Add a little cold water to bring it together without overworking the dough. Form a ball and chill.
- 2
Cut the beef, potatoes, and rutabaga into regular 1 cm cubes. Finely slice the onion. It is crucial that the pieces are of equal size for uniform steaming inside the pastry.
- 3
Roll out the dough and cut four 20 cm discs. Place the meat and vegetable mixture on one half of each disc. Season generously with sea salt and ground black pepper.
- 4
Fold the pastry over to form a pasty shape. Firmly pinch the edges with your fingers to create a crimp. Brush the surface with beaten egg for an intense shine after baking.
- 5
Bake at 180°C. The crust should become firm and take on a golden-brown color. The smell of roasted meat and butter should fill the kitchen toward the end of cooking.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough to keep it short and brittle.
- The secret lies in the seasoning: don't be afraid of the black pepper.
- Let the pasties rest for 5 minutes after baking so the juices can stabilize.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven at 150°C to maintain the pastry's crispness.
