The pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.
The Cornish Pasty is great for a lunch box but also makes a great main course dish when served with fresh vegetables.
In 2011 Cornish Pasties were given a PDO Status and so though my recipe is not exactly made to their criteria, it is nonetheless a great pasty. Watch My Video on How to Make Cornish Pasties
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
- For the Pastry
- 4 oz/110g all purpose/plain flour
- Pinch of salt
- 2oz/ 55g butter, cubed
- 2-3 tbsp cold water
- For the Filling
- ¼ cup/50g onion, finely chopped
- ½ cup /110g potato, cut into 1/4 inch /5 mm dice
- ½ cup /110g , cut swede into 1/4 inch /5 mm dice
- 4oz /110g rump steak, cut into small cubes
- Salt and pepper
- 1 egg, lightly beaten
Pre-heat oven to 425 °F /220 °C/ Gas 7.
First make the shortcrust pastry.
- Place the flour, butter and salt into a large clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
- Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches).
- Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.
- Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg.
- Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
- Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
- Serve hot or cold.