A classic Cornish Pasty recipe that will impress your friends and great comfort food to enjoy when its cold outside to warm you up!
Classic Cornish Pasty Recipe
Prep Time: 3 hrs
Cooking Time: 60 mins
Total Time: 3 hrs 60 mins
Ingredients for Classic Cornish Pasty Recipe
For the shortcrust pastry:
500 g strong bread flour
120 g lard or white shortening
125 g Cornish butter
1 tsp salt
175ml cold water
For the filling:
450 g good quality beef skirt, cut into cubes
450 g Maris Piper potato, diced
250 g swede, diced
200 g onion, sliced
Salt & pepper to taste( 2:1 ratio)
Beaten egg or milk to glaze
Rub the two types of fat lightly into the flour until it resembles breadcrumbs.
Add water, bring the mixture together and knead until the pastry becomes elastic.
This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape.
This can also be done in a food mixer.
Cover with cling film and leave to rest for 3 hours in the fridge.
This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
Roll out the pastry and cut into circles approx. 20 cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
Bring the pastry around and crimp the edges together.
Glaze with beaten egg or an egg and milk mixture.
Bake at 180 degrees Celsius for about 50 – 55 minutes or until golden.
To crimp a Cornish pasty:
Lightly brush the edge of the pastry with water.
Fold the other half of pastry over the filling and squeeze the half-circle edges firmly together.
Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.
Repeat this process along the edge of the pasty.
When you’ve crimped along the edge, tuck the end corners underneath.