Cornish pasties are delicious savory hand-pies from Cornwall, Devon. Combining beef, potatoes, rutabagas, and onions, wrapped in a flaky but study pastry shell, they’re the ultimate lunch. According to Wikipedia, pasties contribute 6% to Cornwall’s food economy, sold at bakeries and specialty shops, a favorite of locals and tourists alike. They’re also pretty easy to make at home!
On the Ingredients
- Rutabagas, or swedes, are brassica root vegetables that originated as a hybrid of the tulip and cabbage. They have a mildly sweet flavor similar to a potato but a texture more like turnips. Rutabagas are an excellent source of potassium, calcium, magnesium, and vitamins E and C. (Read more about rutabagas.)
Cornish Pasty
6-9
servings40
minutes50
minutes1
hour30
minutesCornish pasties are delicious savory hand-pies from Cornwall, Devon. Combining beef, potatoes, rutabagas, and onions, wrapped in a flaky but study pastry shell, they’re the ultimate lunch. According to Wikipedia, pasties contribute 6% to Cornwall’s food economy, sold at bakeries and specialty shops, a favorite of locals and tourists alike. They’re also pretty easy to make at home!
Ingredients
- Crust Ingredients
3 2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
2 egg yolks
enough water to stick the dough together
- Filling ingredients
1 lb golden potato
1/2 lb rutabaga
1/2 lb yellow onion
1 lb sirloin steak
1 tsp salt
1 tsp black pepper
3 tbsp butter
1 egg
Directions
- Combine the flour, salt, and baking powder in a mixing bowl. Cut the butter into small pieces and use your fingers to work it into the flour until it’s the consistency of cornmeal. Add the egg yolks and work them into the flour to combine thoroughly.
- Pour the water into the flour mixture a 1/4 cup at a time, stirring with your hand, until the dough sticks together enough to form a ball. Do not add too much water!
- Once your ball is formed, wrap the dough in waxed cloth or plastic wrap and refrigerate for an hour.
- Preheat the oven to 350° F.
- Chop the potato and rutabaga into small cubes (about 1/4-inch). Dice the onions and combine them together in a bowl. Cut any large pieces of fat off the meat and then cut it into small pieces.
- Add to the vegetables and season with salt and pepper. Set aside.
- Lightly flour a large workspace and roll out your dough. You want it to be about 1/16” thick. Cut out 7-8” circles, using a bowl or plate as a gauge. You can stack the circles with a dusting of flour in between layers. Roll out the dough scraps as needed to get as many circles as possible. You should get between 6 and 9.
- Beat your egg with a splash of water. Lay your circles out and put a large handful of the filling half of each circle (you want the pasties to be full but sealable). Put a few dabs of butter on top of the filling. Brush some of the beaten egg around the edge, fold the dough to make half circles and pinch to seal, and roll the edge up a little.
- Dust two cookie sheets with flour and arrange your pasties on them. Brush the remaining egg over the tops and cut a few small vents into the top of each pasty.
- Bake for 45-50 minutes until the pasties are golden brown and the veggies are thoroughly cooked (you can insert a skewer or toothpick through the vent holes to check the veggies’ doneness).
- Let the pasties cool for 5-10 minutes before serving. Enjoy!
