Authentic Cornish Pasty Recipe
By Kimberly Killebrew · daringgourmet.com
3 hrs 50 min (mostly chilling)Makes 6 large pasties
Six flaky shortcrust pasties filled with layers of beef, potato, rutabaga, and onion, baked until golden.
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| prepPreheat oven to 350°F / 175°C | |||||||||
| 440 g all-purpose flour or bread flour | Pulse flour & salt, add cold butter & lard | Add ice water, pulse until dough comes together | Form into ball, wrap & chill 3 hrs minimum | Divide dough into 6 pieces, roll to 8 inch circle | Layer potato, rutabaga, onion & beef with seasoning | Add butter pats & flour, seal edges & crimp | Cut slit in center, brush with beaten egg | Bake 350°F / 175°C, 40–50 min until golden | Rest 10 min, then serve |
| 1 teaspoon salt | |||||||||
| 140 g unsalted butter, very cold, diced | |||||||||
| 140 g lard, very cold, diced | |||||||||
| 160 ml ice cold water | |||||||||
| 450 g beef skirt steak or sirloin, cut into small cubes | |||||||||
| 450 g firm, waxy potato (e.g. Yukon Gold), peeled and diced | |||||||||
| 225 g rutabaga, peeled and diced in 1/4 inch cubes | |||||||||
| 200 g yellow onion, chopped | |||||||||
| salt and pepper to taste | |||||||||
| unsalted butter (for layering inside the pasties) | |||||||||
| all-purpose flour (for sprinkling inside the pasties) | |||||||||
| 1 large egg, lightly beaten | |||||||||
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