Traditional Cornish Pasty Recipe

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 fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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 (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• 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, parsley, thyme, salt, and pepper. Mix well.
3. 3.
   Roll out the shortcrust pastry on a floured surface and cut out circles approximately 20cm (8 inches) in diameter.
4. 4.
   Place a generous amount of the filling on one half of each pastry circle, leaving a border around the edges.
5. 5.
   Fold the pastry over the filling to create a half-moon shape. Press the edges together and crimp to seal.
6. 6.
   Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the pasties are golden brown and cooked through.
8. 8.
   Remove from the oven and allow to cool slightly before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before dicing.
• Shortcrust pastry — Ensure the pastry is chilled before rolling it out to achieve a flaky texture. If desired, you can make your own pastry using a combination of flour, butter, and water.

Tips & Tricks

• For a twist on the traditional recipe, you can add a small amount of grated cheese to the filling mixture.
• To prevent the pasties from becoming soggy, make sure to drain any excess liquid from the filling before assembling.
• Serve the Cornish pasties warm or at room temperature for the best flavor and texture.
• If you prefer a vegetarian version, you can substitute the beef with mushrooms or additional vegetables.
• Leftover pasties can be reheated in the oven for a few minutes to regain their crispness.

Serving advice

Serve the Traditional Cornish Pasties as a main course accompanied by a fresh green salad or steamed vegetables. They are also perfect for picnics or packed lunches.

Presentation advice

Arrange the Cornish Pasties on a platter, allowing their golden-brown crusts to shine. Garnish with a sprig of fresh parsley for an added touch of color.