Traditional Cornish Pasty
Ingredients
For the Pasty:
- 3 cups all-purpose flour, plus extra as needed
- 2/3 cup ice water, plus extra as needed
- 1 stick unsalted butter, cold, cubed
- 1/2 cup shortening or lard (lard is best)
- 1 tsp. salt
- 1 egg, lightly beaten
For the Filling:
- 8-ounces sirloin, finely chopped
- 1 russet potato, peeled and diced
- 1 small rutabaga, peeled and diced
- 1 large carrot, finely diced
- 1/2 white onion, chopped
- 3 tbsp. unsalted butter, divided
- 1/2 tsp. fresh thyme, chopped
- 1/2 tsp. fresh rosemary, chopped
- Kosher salt and freshly ground pepper, to taste
- Brown mustard, garnish, optional
Instructions
To prepare the pasty dough:
- In a bowl, or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
- Pulse for 10 – 15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
- With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form; if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
- Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
- Wrap dough tightly in plastic wrap and refrigerate 30 – 45 minutes, or until chilled.
To prepare the pasty filling:
- While dough chills, in a large bowl, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
- Pre-heat oven to 400°F and line a baking sheet with parchment paper.
- Remove dough from refrigerator and cut it into 6 equal pieces.
- On a floured surface, roll each piece out to an 8-inch circle.
- Spoon 1/2 – 2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
- Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
- Seal edges with a fork and repeat with remaining pasties.
- Transfer to lined baking sheet and brush the tops of dough with beaten egg.
- Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15 – 20 minutes, or until golden brown.
- Serve hot with brown mustard, optional.
