Cornish pasty (filled pastry parcel with potato and beef)

The Cornish pasty is a traditional half-moon-shaped filled pastry from Cornwall in southwest England: raw beef, potato and swede go inside, softening as the pastry slowly bakes. Miners originally carried it for lunch, as it's a hearty food that can be eaten by hand.

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Method

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1. Divide the pastry into 4 equal pieces, and roll each into a circle about 22 cm across.
2. Mix the meat, potato, swede and onion, and season with salt and pepper.
3. Pile the filling onto one half of each pastry circle, and top with a few cubes of butter.
4. Fold the pastry over, press the edges together firmly, then seal with a crimped pattern using your fingers or a fork.
5. Place the pasties on a baking-paper-lined tray, brush with the beaten egg, and prick a small hole in the top to let out steam.
6. Bake at 200°C (180°C fan) for 20 minutes, then lower to 160°C (140°C fan) and bake for another 35-40 minutes, until the filling is tender and the pastry golden brown. ⏱ Timer: 20 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cut the meat and vegetables into small, even cubes so the filling cooks through evenly.
• Lower the temperature during baking, as the raw filling needs slow cooking, or the pastry will burn before the meat softens.
• Press the edge together firmly, as the juices can easily leak from a poorly sealed pasty while baking.
• Good warm or lukewarm, traditionally eaten by hand, unwrapped.

Frequently asked questions

Why does it have swede in it?

Swede gives the Cornish pasty its characteristic, slightly sweet, earthy flavour; kohlrabi can replace it if unavailable.

Can it be made ahead?

Yes, it can be frozen raw; from frozen, bake with a somewhat longer time.

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• Beef Wellington · Hungarian
• Stuffed beef roll with vegetable gravy · Hungarian
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• Puff pastry rolls with ham filling · Hungarian
• Talaş böreği (puff pastry filled with lamb ragù) · Middle East & Caucasus

More british ideas

• Scotch egg (boiled egg wrapped in sausage meat and breaded)
• Ploughman's lunch (cold British platter with cheese and pâté)

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