The Cornish Pasty has a long and interesting history. In order to be sold as a Cornish Pasty, they need to be made in Cornwall, they must contain only the strict list of ingredients (which must be raw) and the edges need to be sealed in by crimping them together. If you are not able to find any of these pastries but you have a great craving, you can make this pastry yourself. Provided you don’t try to sell them as Cornish Pasties, all you need is this recipe:

Ingredients for the pastry:

  • 3 ½ cups flour
  • 1 tsp salt
  • 140g unsalted butter (cold and diced)
  • 140g lard (cold)
  • 2/3 cup ice cold water

Ingredients for the filling:

  • 450g beef steak or sirloin cut into small cubes
  • 450g potato, peeled and diced (waxy potatoes are best)
  • 225g rutabaga (peeled and diced)
  • 195g chopped yellow onion
  • Unsalted butter
  • Salt and pepper to taste
  • 1 large egg (beaten)
  • Flour for dusting

Instructions:

  • Start by making the Cornish Pasty pastry. Place the flour and salt in a food processor. Pulse a few times.
  • Add the butter and lard and pulse a few times again. It should resemble coarse crumbs.
  • Add water bit by bit and pulse in between. Do not overmix. Once the mixture comes together, you’re all set.
  • Make a ball and flatten into a disk before wrapping in plastic wrap.
  • Refrigerate the dough for at least 3 hours.
  • Preheat your oven to 350 degrees F.
  • Roll the pastry into a log. Cut into 6 equal pieces.
  • Wrap the other 5 pieces in the fridge while you work on the first one.
  • Lightly flour a surface before rolling out the dough.
  • Use an 8-inch plate to cut a circle.
  • Divide each ingredient into 6 portions.
  • Layer the filling starting with the potatoes.
  • Add salt and pepper between each layer.
  • Add a layer of rutabagas, onions and then the beef.
  • Lightly wet your fingers and the edges of the Cornish Pasty dough.
  • Bring the pieces up together and crimp the edges.
  • Assemble each pastry in the same way.
  • When ready, brush them all with the beaten egg.
  • Bake the pastries on the middle rack in your oven for 40 – 50 minutes.
  • Once they are cooked, remove from the oven and allow to rest for 10 minutes before you serve.

As you can see, there are a few essential steps that you need to follow quite carefully. However, for the most part, this Cornish Pasty recipe is quite straightforward and simple. Once you master making these pastries, you will wonder why you never tried making them sooner!