Cornish Pasties

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Servings: 6 Difficulty: Advanced
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Traditional British hand pies filled with savory beef, potato, and onion
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Cornish Pasties

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1414.8

Description

These classic Cornish pasties are the ultimate comfort food, featuring a flaky, buttery shortcrust pastry encasing a hearty filling of tender beef, diced potatoes, onions, and swede. Originating from the mining regions of Cornwall, these handheld pies were designed to be portable and filling. The key is the D-shaped crimped edge, which provided a handle for miners to hold while eating, allowing them to discard the crust later. The filling is seasoned simply with salt and pepper to let the natural flavors shine, while a sprinkle of cornstarch helps thicken the juices into a rich sauce. Perfect for a rustic lunch or a satisfying dinner, they pair beautifully with a wedge of lemon and a cold pint of ale.

Ingredients

Directions

  1. Combine 4 cups of flour and 1 teaspoon of salt in a large mixing bowl.
  2. Cut 1 cup of lard into the flour mixture until it resembles fine bread crumbs.
  3. Gradually add cold water, mixing gently until the dough binds together into a soft ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least one hour, or up to two days.
  5. Prepare the filling by mixing cubed beef stew meat, peeled and diced potatoes, and finely chopped onion.
  6. Season the filling generously with salt and pepper, then sprinkle with 2 teaspoons of cornstarch.
  7. Preheat the oven to 425 degrees Fahrenheit (218&# 194;°C).
  8. Roll out the chilled pastry on a floured surface and cut out six circles, each about 10 inches in diameter.
  9. Place a portion of the filling in the center of each pastry circle.
  10. Fold the pastry over the filling to create a half-moon shape.
  11. Press the edges firmly to seal, then turn the edge over and crimp it decoratively to ensure it stays closed.
  12. Cut two small steam vents near the top of each pasty.
  13. Place the pasties on a baking sheet lined with parchment paper.
  14. Brush the tops of the pasties with milk to help them brown.
  15. Bake for 15-20 minutes at 425 degrees, then reduce the heat to 375 degrees.
  16. Continue baking for another 45 minutes, or until the pastry is deep golden brown and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1414.8kcal
% Daily Value *
Total Fat 62.4g96%
Saturated Fat 23.9g120%
Cholesterol 0.0mg0%
Sodium 97504.8mg4063%
Total Carbohydrate 182.4g61%
Dietary Fiber 6.5g26%
Sugars 0.7g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornish pasty, british food, hand pie, beef pastry, traditional recipe, shortcrust pastry, mining history, savory pie, comfort food, homemade pastry, potato filling, onion beef, crimped edge, british cuisine, portable meal, flaky crust, hearty lunch, classic pastry, mince filling, baked pie
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