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Traditional Cornish Pasty
Traditional Cornish Pasty is a traditional English recipe (from Cornwall) for a traditional pasty of a lard pastry filled with beef, potatoes, swede and onion that's folded in a dome around the filling before being baked and which was the workman's lunchtime staple. The full recipe is presented here and I hope you enjoy this classic English version of: Traditional Cornish Pasty.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesBaking RecipesCornwall Recipes
This is a traditional part of the working Cornishman's lunch for over a hundred years. Legend has it that they were produced for Cornish tin miners and had a meat filling in one and and a fruit filling in the other. Extra pastry would be folded and crimped at the fruit end both to show which end to eat first and to act as a handle so that dirty tin-contaminated hands didn't have to touch the pasty itself.
Ingredients:
For the Pastry:
270g plain flour
70g lard, cubed
50g butter, cubed
pinch of salt
enough water to bring the dough together (about 120ml)
For the filling:
450g chuck steak or skirt, cubed
2 large potatoes, peeled and diced
half a large swede, peeled and diced
1 large onion, chopped
salt and
black pepper
milk to glaze
Method:
Sift the flour and salt into a bowl then rub in the lard and butter until the mixture resembles fine breadcrumbs. Add water a little at a time and mix with your fingers. Continue adding water and mixing until the flour comes together as a pliable but stiff dough. Tip onto a floured surface and knead until smooth and elastic. Cover in clingfilm and refrigerate until needed.
Meanwhile, make the filling. Finely chop the steak then add to a bowl along with the vegetables. Season liberally with salt and black pepper. Roll the pastry to about 0.5mm thick on a floured work top (do not stretch the pastry) and cut into circles about 12cm in diameter.
Place the meat and vegetable mixture in the centre of one of the rounds and fold the pastry over the filling. Press the edges together, folding the outer edges over and crimping with your fingers. Continue making the pasties until all the pastry and filling have been used up.
Make a slit in one side to allow steam to escape then carefully lift the pasties onto a greased baking tray and set in an oven pre-heated to 210°C (190°C fan/410°F/Gas Mark 8). Bake for 10 minutes then reduce the temperature to 170°C (150°C/325°/Gas Mark 3) and continue baking for about 35 more minutes, or until the pastry is golden and the meat and vegetable mix has cooked through.
