Cornish pasty

Few dishes are as iconic in British cuisine as the Cornish pasty. This handheld pastry, filled with tender meat, potatoes, and vegetables, has been a staple of Cornish culture for centuries. Originally made as a portable lunch for miners, Cornish pasties have become a beloved meal worldwide, offering a savory, filling, and convenient way to enjoy a complete meal wrapped in a flaky, golden crust.

In this post, we’ll explore how to make the perfect traditional Cornish pasty, covering ingredients, step-by-step instructions, tips for the best pastry, and storage options. Whether you’re a pasty enthusiast or trying it for the first time, this recipe will guide you to a delicious and authentic Cornish experience.

What is a Cornish Pasty?

The Cornish pasty consists of a sturdy shortcrust pastry filled with a mixture of beef, potatoes, onions, and turnips (swedes). The pastry is crimped along the edge to create a seal, and the entire pasty is baked until the crust is golden and flaky. The crimped edge allowed miners to eat their pasties with dirty hands while avoiding contamination of the filling—a clever solution that made it a popular meal among workers.

Why You’ll Love This Recipe

• Simple Ingredients: The ingredients are straightforward and likely already in your pantry or fridge.
• Hearty and Filling: A single Cornish pasty is a meal in itself, packed with protein, carbs, and vegetables.
• Portable: This dish is perfect for packed lunches, picnics, or on-the-go meals.
• Traditional and Authentic: This recipe sticks closely to the traditional Cornish method for a taste of history in every bite.

Ingredients for Cornish Pasties

For the Pastry:

• 3 1/2 cups plain flour (all-purpose flour)
• 1 cup unsalted butter, cold and cubed
• 1/2 cup cold water
• Pinch of salt

For the Filling:

• 1 lb (450g) beef skirt or chuck steak, finely diced
• 1 medium onion, finely diced
• 2 large potatoes, peeled and diced
• 1/2 cup turnip (swede), peeled and diced
• Salt and pepper, to taste
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (for glazing)

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