Cornish Pasty

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.

• Prep time: 45 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1215
• Protein: 36 g
• Carbs: 112 g
• Fat: 72 g

Ingredients

• 500 g Wheat flour ( sifted )
• 250 g Minimum butter sweet ( cold, diced )
• 400 g Beef chuck ( in 1cm cubes )
• 300 g Potato ( peeled, diced )
• 150 g Rutabaga ( peeled, diced )
• 1 piece Onion ( finely sliced )
• 1 piece Egg ( beaten for glaze )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the shortcrust pastry

   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 filling

   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. Season and fill

   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. Crimp and glaze

   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

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat in the oven at 150°C to maintain the pastry's crispness.