A sturdy, crimped pastry parcel filled with diced beef, potato, swede, and onion, baked golden — Cornwall's legendary handheld meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: brown paper bag or rustic plate
Garnishes: none — served as is
Accompaniments: brown sauce, piccalilli
Instructions
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1
Make pastry: rub flour and butter together until breadcrumb texture. Add water and salt, form a dough. Chill 30 min.
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2
Mix diced beef, potato, swede, and onion in a bowl. Season generously with salt and pepper.
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3
Divide dough into 4. Roll each into a 23cm circle.
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4
Place filling on one half of each circle. Fold over and crimp the edge tightly by pinching and folding.
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5
Brush with beaten egg. Cut a small steam vent in the top.
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6
Bake at 180°C (350°F) for 50-55 min until deep golden brown.
Did You Know?
Cornish tin miners held pasties by the thick crimped edge with dirty hands and discarded it, avoiding arsenic contamination.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- baking sheet
- sharp knife
Garnishing
none — served as is
Accompaniments
brown sauce, piccalilli
The Story Behind Cornish Pasty
The Cornish pasty has protected geographical status in Europe. Tin miners carried them underground as a complete meal, with savoury filling at one end and fruit at the other. The thick crimped seam served as a disposable handle.
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