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Cornish Pasty

Name: Cornish Pasty
Total time: 1h 30m
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 500g strong flour; 250g beef suet or butter; 200ml cold water; 350g skirt steak, diced; 200g swede, diced; 300g potato, diced; 1 onion; 1 egg; Salt, pepper

Handheld shortcrust turnover stuffed with skirt beef, swede, potato and onion — crimped along the side.

1h 30m 4 servings Medium

Ingredients

• 500g strong flour
• 250g beef suet or butter
• 200ml cold water
• 350g skirt steak, diced
• 200g swede, diced
• 300g potato, diced
• 1 onion
• 1 egg
• Salt, pepper

Method

Step 1 of 425%

Rub fat into flour, add water to a firm dough; rest 1h chilled.

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1
Rub fat into flour, add water to a firm dough; rest 1h chilled.
2
Layer potato, swede, onion and seasoned beef on rolled pastry discs.
3
Fold, crimp along one side; brush with egg.
4
Bake 200°C 15 min, then 165°C 45 min until deep golden.