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Cornish Pasties
An American's take on Traditional Cornish Pasties, and they are delicious!
Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
British
Servings:
6
Servings
Calories:
759
kcal
Author:
Lisa Johnson
Ingredients
For the Pastry
3 ¾
Cups
all-purpose flour
1
Cup
unsalted butter
+ 2 Tablespoons
pinch
of salt
½
cup
ice water
approximate
For the Filling
1
Pound
skirt steak
cut into very small pieces
¾
cups
diced potato
cut into 1/4
¾
cups
diced swede / turnip
cut into 1/4
1
Medium yellow onion
diced
1
teaspoon
dried thyme leaves
1
Tablespoon
chopped
Italian parsley
1
Tablespoon
Worcestershire sauce
2
Tablespoons
unsalted butter
cut into 6 pieces
sea salt & ground black pepper
to taste
1
Large
egg
beaten (to glaze)
Instructions
For the Pastry:
Place flour, butter, and salt in a large bowl OR in the bowl of a food processor.
Using a pastry cutter {or pulse mode} combine to form small crumbles.
Gradually add the ice water to form a ball. Be careful to not overwork the dough.
Place dough on a floured work surface, and lightly knead to form a firm, smooth dough. Again, do not overwork the dough.
Wrap on plastic wrap and chill in the refrigerator for 30 minutes.
For the Filling:
Place the beef, onion, potato, turnip, herbs, Worcestershire sauce, salt and pepper in a large bowl. Mix to thoroughly combine, and set aside.
Preheat oven to 425 degrees. Line baking sheet with parchment paper or silpat liner and set aside.
Divide dough into 6 pieces, and roll each out into an 8-inch circle on a well floured surface.
Divide filling and place in the center of the dough circles, and top with piece of butter.
Brush edges of dough with beaten egg and fold over. Crimp edges to seal.
Cut slits in the top of each pasty and place on prepared baking sheet.
Brush with beaten egg and bake for 45 minutes, until golden brown and vegetables are tender when pierced with a knife.
Serve warm or cold with a green salad.
Nutrition
Calories:
759
kcal
|
Carbohydrates:
66
g
|
Protein:
27
g
|
Fat:
43
g
|
Saturated Fat:
24
g
|
Cholesterol:
174
mg
|
Sodium:
112
mg
|
Potassium:
522
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1115
IU
|
Vitamin C:
8.2
mg
|
Calcium:
54
mg
|
Iron:
6.5
mg