Cornish Pasty
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The Tale of Cornish Pasty
Story updated
The Cornish pasty, a pastry filled with meat and vegetables and crimped along one edge, is closely tied to Cornwall's tin miners, who carried it underground as a self-contained, portable lunch. The thick crimped edge is often said to have served as a handle so miners could eat without dirtying the filling, and the pasty now carries protected geographic status in the EU.
Ingredients
Scale:· 4 servings
- 3 cups flour
- 3/4 cup cold butter, cubed
- 1/4 cup cold water
- 12 oz beef skirt steak, diced small
- 1 potato, diced small
- 1 swede (rutabaga), diced small
- 1 onion, diced
- 1 egg, beaten, for egg wash
- Salt and pepper to taste
Instructions
- 1Rub butter into flour until it resembles breadcrumbs, then bind with cold water into a dough; chill 30 minutes.
- 2Combine diced beef, potato, swede, and onion, and season generously.
- 3Roll out dough and cut into large rounds.
- 4Pile the filling onto one half of each round.
- 5Fold the dough over and crimp the edge into a rope pattern to seal.
- 6Brush with egg wash and bake at 400°F for 45-50 minutes until deeply golden.
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