This recipe is adapted from two different recipes. The short pastry is from Hairy Bikers’ Cornish pasty and the filling from the Cornish Pasty Association.
Here are the top tips from Cornish Pasty Association: Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy. Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.
I have been practicing crimping. As you can see the edges are much better than the first time!!!
and pulse until the mixture forms crumbs.
I have since, gotten better in crimping. I’m so proud of myself…LOL!
Preparation time: 20 minutes; Baking time: 50-55 minutes;
Short Pastry: ( Makes 6 pasties)
- 450g (1 Ib) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 125g (4.5oz; 1 stick + 1 tablespoon) unsalted butter
- 2 egg yolks
- 125ml (½ cup) cold water- you may need extra 2-3 tablespoons
Filling (makes 8 fillings)
- 450g (1Ib) good quality beef skirt or lean chuck steak, diced into small pieces
- 450g (1Ib) potato, diced into small pieces
- 200g (9oz) swede, diced into small pieces (I just used carrots)
- 150g (5oz) onion chopped
- Salt and freshly ground pepper to taste and whatever seasoning you desire
- Beaten egg to glaze
- Pre-heat the oven to 330ºF (165ºC) convection. Line a large baking sheet with parchment.
- To Make the Short Pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and pulse until the mixture forms crumbs. Slowly add the water until the flour forms a soft but firm dough. In my case I added ½ cup + 2 tablespoons cold water. Form the pastry into a ball, wrap it in clingfilm and leave it to chill in the fridge for an hour. (Chilling stage is absolutely necessary do not skip)
- To make the filling: Mix the beef, potato, swede (or carrot) and onion in a mixing bowl. Season with salt and freshly ground pepper and any other seasoning you desire. Set aside. (I used cumin, paprika, chilli flakes, oregano and rosemary)
- To roll the pastry: Roll out the pastry and cut into circles approx. 8-inches (20cm) diameter. A side plate is an ideal size to use as a guide. Layer the vegetables-meat mixture on top of the pastry. Brush round the edge with the egg wash. Fold the pastry over and crimp the edges together. Make two slits on top and glaze with beaten egg. Bake for about 50–55 minutes until golden.
- Last updated: February 8, 2018