Cornish miners packed these for lunch because a pasty is basically edible Tupperware.
Hearty beef, potatoes, onion, and rutabaga (swede) wrapped in a buttery, flaky crust. Crimp the edge like a handle—hold it, eat it, toss the dirty edge. Two hundred years of wisdom in one delicious pocket.
Step-by-Step Instructions
Make Dough
- Mix flour and salt. Cut in butter and lard until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time until dough comes together.
- Divide into 4 balls. Wrap and chill 30 minutes.
Prep Filling
- In a bowl, combine beef, potato, rutabaga, and onion.
- Season with salt and pepper. Do NOT pre-cook anything.
Assemble
- Preheat oven to 400°F (200°C). Roll each dough ball into a 8-inch circle.
- Place ¾ cup filling on one half, leaving a border.
- Fold other half over. Crimp edges firmly.
Bake
- Brush with egg wash. Cut a small steam slit on top.
- Bake 45-50 minutes until deep golden brown.
Serve
- Cool 10 minutes. Eat warm or at room temperature.
Summary
Prep Time: 30 minutes | Chill Time: 30 minutes | Cook Time: 50 minutes | Total Time: ~2 hours
Yield: 4 pasties
Difficulty: Medium
Storage Notes
Refrigerate Baked:
Store in an airtight container for up to 4 days. Reheat at 350°F for 15 minutes. Microwave makes crust sad.
Freeze (Best Method):
Freeze unbaked pasties on a tray, then wrap tightly. Bake from frozen at 375°F for 55-60 minutes.
Traditional Note:
Authentic Cornish pasties have the crimp on the side (not top). Fill is roughly ⅓ beef, ⅓ potato, ⅓ veg.
No Rutabaga?
Use carrot or turnip. Not the same, but still good.
