Cornish Pasty

https://www.thespruceeats.com/traditional-cornish-pasty-recipe-435042

INGREDIENTS

PASTRY:

• 3 cups AP flour
• 3 pinches salt
• 6 ounces cold butter (or half lard and half butter), cubed
• 6 - 9 tablespoons cold water

FILLING:

• 1/2 cup cubed skirt steak or rump steak (sirloin)
• 1/2 cup 1/4-inch-diced potato
• 1/2 cup 1/4-inch-diced rutabaga (turnip works too)
• 1/4 cup finely chopped onion
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, lightly beaten

DIRECTIONS

PASTRY:

1. Place the flour, salt, and butter in a large bowl *(see TIPS for food processor)

2. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.

3. Add 6 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.

4. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.

FILLING & PASTIES:

1. Heat the oven to 425 F (220 C/Gas Mark 7). Divide the pastry into 6 equal pieces and roll each piece into rounds 7 - 9 inches in diameter.

2. Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.

3. Divide the mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.

4. Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

5. Place the pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 350 F (177 C/Gas Mark 4) and bake another 20 minutes until golden brown. Serve hot or cooled.

TIPS

• The dough can also be made in a food processor: Pulse the flour, butter, and salt until the mixture resembles breadcrumbs. Slowly add the water through the funnel until the dough comes together in a ball.

• There is no need to cook the filling ingredients beforehand as they will cook within the pasty.

• Choose a waxy potato that will hold its shape in the pasty.