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Cornish Pasty
Cornwall's hand held pie: beef, potato and swede in flaky pastry with a crimped edge. A whole dinner you can hold.
The whole recipe in 60 seconds
Cornish Pasty, in 5 ideas
- The crimp is the signature, practice makes perfect.
- No carrots, Cornish law says only swede (rutabaga).
- Season boldly, the filling needs more pepper than you think.
- Cut a steam hole so the pastry stays crisp.
- They freeze brilliantly, baked or unbaked.
What you need
Ingredients
- 500g shortcrust pastry
- 300g beef skirt, diced small
- 300g potatoes, diced small
- 200g swede, diced small
- 1 onion, diced
- 1 tbsp butter
- Salt and plenty of black pepper
- 1 egg, beaten
How to make it
Directions
- Mix the raw beef, potato, swede and onion with salt and a generous amount of pepper.
- Roll the pastry into 4 circles about 20cm across.
- Pile the filling on one half of each circle, dot with butter.
- Fold over, seal and crimp the edge firmly.
- Brush with beaten egg, cut a small steam hole, and bake at 180C (350F) for 40 to 45 minutes until golden.
Money saver. Beef skirt is a cheap cut that becomes meltingly tender inside the pastry.