Cornish Pasties

Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins

Cooking Method: Baking

Cuisine: British

Courses: Main Course

Difficulty: Intermediate

Cooking Temp: 400 F

Servings: 6

Calories: 480

Best Season: Fall, Winter

Description

A classic British hand pie — a delicate, buttery short-crust pastry filled with diced chuck steak, onion, carrot, and potato, folded into half-moons, crimped, and baked until golden. The trick to this pastry is kneading it just enough that it holds together without cracking but still retains its crumbly texture. A hearty, portable meal that travels well.

Ingredients

2 ¼ Cups All-purpose flour
2 tsp. Confectioners' sugar
1 tsp. Salt
3 oz. Cold unsalted butter, cut into pieces
4 oz. Shortening, cut into pieces
1 Egg yolk
6 Tbsp. Cold water
10 oz. Chuck steak, cut into ¼-inch pieces
1 small Onion, finely chopped
1 medium Carrot, cut into ¼-inch pieces
1 small Potato, cut into ¼-inch pieces
1 ½ tsp. Salt
¾ tsp. Ground black pepper
1 Egg, lightly beaten

Instructions

1
Sift the flour, confectioners' sugar, and salt into a mixing bowl. Add the butter and shortening.
2
Using your fingers, two knives, or a pastry blender, cut the butter and shortening into the dry ingredients until the mixture resembles fine crumbs.
3
Whisk the egg yolk and cold water together in a small bowl, then add to the flour mixture. Mix quickly but thoroughly until the dough just comes together.
4
Knead briefly until smooth with no cracks. Press into a flattened disk, wrap in plastic, and refrigerate at least 30 minutes (up to overnight).
5
Preheat the oven to 400°F.
6
Roll the chilled pastry to a thickness of ¼ inch on a lightly floured surface. Cut out 6 (6-inch) rounds, combining and re-rolling scraps as needed.
7
Stack the rounds with parchment between them and refrigerate while you prepare the filling.
8
In a mixing bowl, combine the chuck steak, onion, carrot, potato, salt, and pepper. Mix thoroughly.
9
Place about ½ cup of filling onto one half of each pastry round.
10
Brush the edges with beaten egg, then fold the unfilled half over the filling so the edges meet. Press to seal and crimp with your fingers or a fork.
11
Transfer to a baking sheet. Brush the tops with the remaining egg and cut several slits into each pasty.
12
Bake for 20 minutes, or until pastry is golden brown and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 480kcal

% Daily Value *
Total Fat 26g40%
Saturated Fat 13g65%
Cholesterol 110mg37%
Sodium 680mg29%
Total Carbohydrate 42g15%
Dietary Fiber 3g12%
Sugars 2g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Knead the pastry just enough to bring it together — overworking it will make it tough rather than tender and flaky.

Refrigerate the dough for at least 30 minutes, and up to overnight, before rolling. Skipping this rest makes the dough much harder to work with.

Keywords: Cornish pasties recipe, Food Network pasties, British hand pie recipe, chuck steak pasties, short-crust pastry meat pie, traditional pasty recipe

Read it online: https://thefamilyrecipebook.com/recipe/recipes-cornish-pasties/