Cornish Pasty

Savor the hearty flavors of a traditional Cornish Pasty, filled with tender beef, earthy potatoes, and sweet onions, all encased in a flaky buttery crust. Ideal for a cozy weeknight dinner or a delightful picnic treat.

• 500 g all-purpose flour
• 250 g unsalted butter
• 6 tbsp cold water
• 250 g beef skirt steak
• 1 medium potato
• 1 small onion
• 1 tsp salt
• 1 tsp black pepper

Method

1. 1

   In a large bowl, combine the flour and salt. Add the cold, diced butter and mix until the mixture resembles breadcrumbs.

2. 2

   Gradually add the cold water, mixing until a dough forms. Wrap the dough in cling film and refrigerate for 30 minutes.

3. 3

   In a separate bowl, combine the diced beef, potato, onion, salt, and pepper. Mix well to combine.

4. 4

   Preheat your oven to 200°C (400°F). Roll out the pastry on a floured surface to about 3mm thick.

5. 5

   Cut out circles of pastry (about 6 inches in diameter) and place a generous spoonful of the filling onto one half of each circle.

6. 6

   Fold the pastry over to form a half-moon shape and crimp the edges to seal. Place the pasties on a baking sheet.

7. 7

   Bake in the preheated oven for 35-45 minutes or until golden brown.

8. 8

   Allow to cool slightly before serving. Enjoy your Cornish pasties warm!