Cornish Pasties (A Handheld Meat Pie That Miners Got Right)

Cornish miners packed these for lunch because a pasty is basically edible Tupperware.

Hearty beef, potatoes, onion, and rutabaga (swede) wrapped in a buttery, flaky crust. Crimp the edge like a handle—hold it, eat it, toss the dirty edge. Two hundred years of wisdom in one delicious pocket.

Ingredients

Makes 4 large pasties.

For the Dough:

• 3 cups (375g) all-purpose flour
• 1 teaspoon salt
• ½ cup (115g) cold unsalted butter, cubed
• ½ cup (115g) cold lard or shortening
• ½ cup (120ml) ice water

For the Filling:

• ½ lb (225g) beef sirloin or skirt steak, cut into ½-inch cubes
• 1 medium potato, diced small
• ½ small rutabaga (swede), diced small
• ½ small onion, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

Step 1: Make Dough

1. Mix flour and salt. Cut in butter and lard until pea-sized crumbs form.
2. Add ice water 1 tablespoon at a time until dough comes together.
3. Divide into 4 balls. Wrap and chill 30 minutes.

Step 2: Prep Filling

1. In a bowl, combine beef, potato, rutabaga, and onion.
2. Season with salt and pepper. Do NOT pre-cook anything.

Step 3: Assemble

1. Preheat oven to 400°F (200°C). Roll each dough ball into a 8-inch circle.
2. Place ¾ cup filling on one half, leaving a border.
3. Fold other half over. Crimp edges firmly.

Step 4: Bake

1. Brush with egg wash. Cut a small steam slit on top.
2. Bake 45-50 minutes until deep golden brown.

Step 5: Serve

1. Cool 10 minutes. Eat warm or at room temperature.

Summary

Prep Time: 30 minutes | Chill Time: 30 minutes | Cook Time: 50 minutes | Total Time: ~2 hours

Yield: 4 pasties

Difficulty: Medium

Storage Notes

Refrigerate Baked:

Store in an airtight container for up to 4 days. Reheat at 350°F for 15 minutes. Microwave makes crust sad.

Freeze (Best Method):

Freeze unbaked pasties on a tray, then wrap tightly. Bake from frozen at 375°F for 55-60 minutes.

Traditional Note:

Authentic Cornish pasties have the crimp on the side (not top). Fill is roughly ⅓ beef, ⅓ potato, ⅓ veg.

No Rutabaga?

Use carrot or turnip. Not the same, but still good.