Gentle Simmer

Tag: Cornish pasties

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

    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.