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 butter & lard until crumbs	Add water, pulse until dough comes together	Form ball, wrap & chill 3+ hrs	Divide dough into 6 pieces, roll one to 8 inch circle	Bake 350°F / 175°C, 40–50 min, rest 10 min
1 teaspoon salt
140 g unsalted butter, very cold, diced
140 g lard, very cold
160 ml ice cold water
450 g beef skirt steak or sirloin, cut into small cubes	Layer potato, rutabaga, onion & beef with seasoning	Top with butter & flour, seal edges	Brush with beaten egg, cut slit in center
450 g firm, waxy potato (e.g. Yukon Gold), 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 laying inside the pasties)
all-purpose flour (for sprinkling inside the pasties)
1 large egg, lightly beaten

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