Cornish Pasty
“A folded pastry filled with beef, potatoes, and vegetables.”
Beef
Potato
Onion
Pastry
swedeWhere it comes from
This portable meal originated in Cornwall for miners to take underground as a convenient lunch.
On the Palate
How it's made
4 steps · Show ↓65 min active
How it's made
4 steps · Show ↓- 15 min
Preheat the oven to 220°C (428°F). Roll out the pastry to about 5mm thick on a floured surface, listening to the soft rustle of the dough.
- 25 min
In a large bowl, combine diced beef, thinly sliced potatoes, swede, and onions. Season generously with salt and pepper, ensuring each piece is coated with the seasoning.
- 310 min
Place a generous mound of the filling onto one half of the pastry circle. Fold the other half over the filling, crimping the edges to seal in the juices.
Watch outEnsure the pastry is well-sealed to prevent the filling from leaking out during baking.
- 445 min
Place the pasties on a baking sheet and bake in the preheated oven until the pastry is golden and crisp, about 45 minutes. The kitchen should fill with the savory aroma of baking pastry.
