Cornish Pasties with tender peppery chunks of beef blended with melt-in-your-mouth greens, all wrapped up in buttery golden pastry. The Cornish Pasty is without doubt one of the most well-known meals to come back out of the south of England, and I can fully perceive why the Cornish folks have a lot satisfaction on this tasty hand-held meal.
The Cornish pasty goes again tons of of years, however they’re mostly recognized to have been a staple meals of the poorer courses going again to the 18th century. Miners used to take the pasties into the tin mines, they usually’d be nutritious and filling sufficient to maintain the employees going all day.
The precise form of the pasty was thought to have come round for good cause too.
The crimped crust on the aspect was used as a type of deal with. The degrees of arsenic within the tin mines meant that the miners arms could be grubby and sure coated on this extremely poisonous substance. So the miners would maintain onto the crust to eat their pastie, after which discard it (which is a disgrace! I LOVE the crust!!).
📋 Components
Beef – Skirt steak, sirloin or ribeye are the most effective cuts for probably the most tender and juicy meat for a Cornish pasty filling. Don’t be tempted to make use of braising/chuck/stewing beef or the meat will probably be chewy and difficult. (Word: skirt steak might be just a little on the powerful aspect, however small items which were lower in opposition to the grain will nonetheless be a lot tender sufficient.)
📺 Watch how one can make it
***Full recipe with detailed steps within the recipe card on the finish of this put up***
- First, we make the shortcrust pastry. It is a fundamental shortcrust pastry, so you may change it with shop-bought when you favor (see notes within the recipe card for more information). Place flour, baking powder and salt right into a meals processor and provides a fast combine.
- Add in cubed butter and whizz till the combination turns into breadcrumbs.
- Add in egg yolks and blend, then, with the motor on, add in water a bit at a time till the dough comes collectively right into a ball.
- Wrap the pastry in clingfilm or wax paper (<– affiliate hyperlink) and refrigerate for an hour.
- Roll out the pastry and lower circles into the dough utilizing a aspect plate as a template.
- Combine cubed potato, swede (rutagaba), onion, steak, salt and pepper in a big bowl.
- Place a very good handful of the combination onto one aspect of one of many pastry circles and dot just a little butter on high.
- Brush egg wash across the fringe of the pastry circle and fold the opposite aspect of the pastry over the meat till the sides meet and you’ve got a semi-circle.
- Seal firmly and crimp along with your fingers (take a look at my video under to see how to do that).
- Make just a little gap within the high of the pasty utilizing a pointy knife to let loose the steam. Repeat with the remaining pasties after which brush egg wash excessive of all of the pasties.
- Bake for 50 minutes till golden brown.
Professional Tip
These Cornish Pasties are crammed with a mix of well-seasoned steak, onions, potatoes and swede (or rutabaga/yellow turnip when you’re within the US). The meat and greens are positioned within the pastry uncooked, with a very good pinch of salt and pepper and some dots of butter, then sealed and cooked within the pastry. There’s no sauce inside a Cornish pasty, however the cooked filling finally ends up so tender and moist that it’s not wanted.
We’re utilizing a good high quality lower of beef, so it solely wants mild cooking contained in the pasty. The juices which might be launched from the meat throughout cooking will flavour the greens and make the filling beautiful and juicy.
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🍽️ What to serve it with
- One of the simplest ways to have a cornish pasty is with a big dollop of ketchup.
- Nonetheless, you may also serve it with Air Fryer Chips. And when you can’t dwell with out gravy, I’ve obtained a do-it-yourself gravy recipe for you.
Though I’m a gravy superfan, I feel it’s ketchup that’s a should for Cornish Pasty dipping. Properly, that’s my opinion anyway.
🍲 Extra British classics
? Often Requested Questions
Sure, make and prepare dinner the pasties, then cool, cowl and refrigerate them. Reheat within the oven, uncovered, at 190C/375F for half-hour, till piping sizzling all through.
Sure, make and prepare dinner the pasties, then cool, cowl and freeze.
Defrost within the fridge in a single day. Reheat within the oven, uncovered, at 190C/375F for half-hour, till piping sizzling all through.
Pastry:
You possibly can change the do-it-yourself pastry with shop-bough shortcrust pastry.
Beef:
Skirt steak, sirloin or ribeye are the most effective cuts for probably the most tender and juicy meat for a Cornish pasty filling. Don’t be tempted so as to add braising/chuck/stewing beef or the meat will probably be chewy and difficult. (Word: skirt steak is usually a little on the powerful aspect, however small items which were lower in opposition to the grain will nonetheless be a lot tender sufficient.)
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First, make your pastry. Place the flour, baking powder, and salt right into a meals processor and provides a fast combine.
450 g (3 2/3 cups) plain (all-purpose) flour, 2 tsp baking powder, 1 tsp salt
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Add within the butter and whizz till the combination turns into breadcrumbs.
125 g (1/2 cup + 1 tsp) unsalted butter
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Add within the egg yolks and blend, then, with the motor on, add within the water a bit at a time till the dough comes collectively right into a ball. Chances are you’ll not want all of the water.
2 egg yolks, 125 ml (1/2 cup + 1 tsp) chilly water
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Take the pastry out of the meals processor, wrap it in clingfilm or wax paper (<–affiliate hyperlink) and refrigerate for an hour.
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Preheat your oven to 180C/350F (fan). Take two massive baking trays and sprinkle them with some flour.
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Take your pastry out of the fridge and roll it out on a floured floor till you get a thickness you may lower, that will not tear simply. I discover that is about 3mm.
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Reduce circles into the dough utilizing a plate that’s about 20-21cm (approx 8″) in diameter as a template. I discover that I get 3 circles out of the primary lot. Then I re-roll and get 2 circles, after which I re-roll and get one closing circle. You possibly can place the circles stacked onto a plate as long as you’ve got a sprinkling of flour between every layer.
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In a big bowl, combine your potato, swede/rutagaba, onion, steak, salt, and pepper.
450 g (1 lb) potato, 150 g (1/3 lb) swede/rutagaba, 150 g (1/3 lb) onion, 300 g (2/3 lb) skirt steak or sirloin steak, 1 tsp salt, 1 tsp floor black pepper
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Take certainly one of your pastry circles and place it onto your work floor. Place a very good handful of the meat combine onto half of the circle, leaving a 2cm border across the edge. It’s going to appear like a number of combination, nevertheless it must be packed full.
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Dot 1 1/2 tsp butter (from the three tbsp butter) on high of the meat and veg pile.
3 tbsp unsalted butter
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Take your crushed egg, and utilizing a pastry brush, paint just a little of the egg wash across the fringe of the circle. This may assist the pastry stick collectively.
1 egg
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Now, fold the opposite aspect of the pastry over the meat till the sides meet and you’ve got a semi-circle. Seal firmly and crimp along with your fingers (take a look at my video above to see how)
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Place your pasty onto your baking tray and make just a little gap within the high utilizing a pointy knife to let loose the steam. Repeat with the remaining pasties.
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Brush the remaining egg wash excessive of the pasties and place within the oven for 50 minutes till golden brown.
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Take out of the oven and depart to chill for five minutes earlier than consuming.
Can I make them forward?
Sure, make and prepare dinner the pasties, then cool, cowl and refrigerate them.
Reheat within the oven, uncovered, at 190C/375F for half-hour, till piping sizzling all through.
Can I freeze them?
Sure, make and prepare dinner the pasties, then cool, cowl and freeze.
Defrost within the fridge in a single day. Reheat within the oven, uncovered, at 190C/375F for half-hour, till piping sizzling all through.
Can I take advantage of shop-bought pastry?
Sure, you may change the do-it-yourself pastry with shop-bough shortcrust pastry.
The perfect lower of beef for Cornish Pasties
Skirt steak, sirloin or ribeye are the most effective cuts for probably the most tender and juicy meat for a cornish pasty filling.
Word: skirt steak is usually a little on the powerful aspect, however small items which were lower in opposition to the grain will nonetheless be a lot tender sufficient.
Don’t be tempted so as to add braising/chuck/stewing beef or the meat will probably be chewy and difficult.
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Recipe Supply:
Tailored from a Furry Bikers recipe
Dietary Info is per pasty.
Energy: 669kcal | Carbohydrates: 72g | Protein: 22g | Fats: 32g | Saturated Fats: 18g | Ldl cholesterol: 182mg | Sodium: 1026mg | Potassium: 821mg | Fiber: 4g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 16.7mg | Calcium: 143mg | Iron: 7.4mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
This put up was first printed in August 2014. Up to date in March 2025 for housekeeping.
A few of the hyperlinks on this put up could also be affiliate hyperlinks – which implies when you purchase the product I get a small fee (at no further value to you). In the event you do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary working. The dietary data supplied is approximate and may range relying on a number of components. For extra data please see our Phrases & Circumstances.
