Cornish Pasty
A recipe from United Kingdom.
🇬🇧 United Kingdomcornwallpastypastrybeefpotatoregionalprotected
Nutrition (per serving)
720Calories
28 gProtein
85 gCarbs
38 gFat
4 gSugar
1600 mgSalt
Ingredients
- 500g Strong white flour
- 125g each Lard + butter (or all butter)
- 175ml Cold water
- 1 tsp Salt
- 400g Beef skirt / chuck (diced small)
- 300g Potato (diced)
- 200g Swede (diced)
- 150g Onion (diced)
Method
- Rub fat into flour + salt → add water → form dough → rest 30 min.
- Mix raw beef, potato, swede, onion, generous salt & pepper.
- Roll pastry → cut 18–20 cm circles (makes 4–6 pasties).
- Place filling on one half → fold over → crimp edges tightly (Cornish style).
- Egg wash → bake 200°C 10 min → reduce 180°C 40–45 min until golden & cooked.
- Cool 10–15 min before eating — traditional handheld Cornish lunch.
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