A sturdy, crimped pastry parcel filled with diced beef, potato, swede, and onion, baked golden — Cornwall's legendary handheld meal.
Ingredients
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500g strong bread flour
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125g butter, cubed
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125g beef dripping or additional butter
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150ml cold water
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1 tsp salt
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350g beef skirt, diced small
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200g waxy potato, diced
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150g swede (rutabaga), diced
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1 medium onion, diced
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Salt and pepper
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1 egg, beaten for glaze
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.