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An American's take on traditional Cornish Pasties! cookingwithcurls.com
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5 from 2 votes

Cornish Pasties

An American's take on Traditional Cornish Pasties, and they are delicious!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: British
Servings: 6 Servings
Calories: 759kcal
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: 759kcal | Carbohydrates: 66g | Protein: 27g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 174mg | Sodium: 112mg | Potassium: 522mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 8.2mg | Calcium: 54mg | Iron: 6.5mg
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