Cornish pasty
Cornish pasty, from above
Non vegCornwall

Cornish pasty

Crimped pastry stuffed with beef, potato, swede and onion. A miner's lunch you can hold.

110 minTime
28 gProtein each
mildSpice
Tin miners' lunch2 chapters · 1 min read

Make it your way

Grandma's wayBeef, potato, swede and onion, side crimped.
The original
791kcalsame
28 gproteinsame
4 gfibresame
110minutessame

Cornish pasty.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)4 cups
Butter1 cup plus 2 tbsp, cold
Salt1 tsp for pastry, plus seasoning
Waterabout 2/3 cup ice water
Beef400 g skirt or chuck, diced small
Potato2, thinly sliced
Turnipswede or turnip, thinly sliced
Onion1 large, chopped
Black pepper1 tsp
Egg1, beaten

Method

4 steps
  1. 1Rub butter into flour and salt, add ice water to a firm dough. Chill 1 hour.
  2. 2Roll into six 20 cm rounds. Layer potato, swede, onion and beef on one half, seasoning generously with salt and pepper.
  3. 3Fold, seal and crimp along the side. Brush with egg and cut a steam slit.
  4. 4Bake at 200 C for 20 minutes, then 170 C for 30 to 35 minutes.
Serve it like this

Serve warm on a board or wrapped in paper, whole. Brown sauce or ketchup on the side.

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Make it a meal

What goes with Cornish pasty: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Crumpets90 min
On the side Mushy peas12 min
On the side Leek and potato soup40 min
To drink Elderflower pressé3 min
Something sweet Eton mess15 min
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