Classic Cornish Pasty

Ingredients

• 500g (1.1 lb) beef, diced 500g (1.1 lb) beef, diced
• 300g (10.5 oz) potatoes, peeled and diced 300g (10.5 oz) potatoes, peeled and diced
• 200g (7 oz) swede (rutabaga), peeled and diced 200g (7 oz) swede (rutabaga), peeled and diced
• 150g (5.3 oz) onion, finely chopped 150g (5.3 oz) onion, finely chopped
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) shortcrust pastry 500g (1.1 lb) shortcrust pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 32g (Saturated Fat: 12g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the diced beef, potatoes, swede, onion, Worcestershire sauce, salt, and pepper. Mix well.
3. 3.
   Roll out the shortcrust pastry on a floured surface to a thickness of about 3mm (1/8 inch).
4. 4.
   Cut out circles of pastry, approximately 20cm (8 inches) in diameter.
5. 5.
   Place a generous amount of the filling on one half of each pastry circle, leaving a border around the edges.
6. 6.
   Fold the pastry over the filling to create a half-moon shape. Press the edges together and crimp to seal.
7. 7.
   Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
8. 8.
   Bake in the preheated oven for 40-45 minutes, or until the pasties are golden brown and cooked through.
9. 9.
   Allow the pasties to cool slightly before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or rump, for the best results. Trim any excess fat before dicing.
• Shortcrust pastry — Ensure the pastry is chilled before rolling it out to prevent it from becoming too soft. This will make it easier to handle and create a flaky crust.

Tips & Tricks

• For a vegetarian version, replace the beef with mushrooms and add extra vegetables like carrots and peas.
• Serve the Cornish Pasty with a dollop of tomato chutney or brown sauce for an extra burst of flavor.
• If you're short on time, you can use store-bought shortcrust pastry instead of making it from scratch.
• To achieve a golden-brown crust, brush the pasties with egg wash before baking.
• Leftover pasties can be reheated in the oven for a few minutes to regain their crispness.

Serving advice

Serve the Cornish Pasty warm as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed on-the-go as a delicious hand-held snack.

Presentation advice

Arrange the Cornish Pasties on a platter, allowing their golden crusts to shine. Sprinkle some chopped parsley over the pasties for a pop of color. Serve with a side of tomato chutney or brown sauce for dipping.