Cornish pasty
Steak, Potato, Swede and Onion in Rough Puff Pastry
A pasty is a folded pastry parcel of raw diced steak, potato, swede and onion, sealed with a rope crimp and baked slowly so the filling cooks in its own steam.
The chef makes a rough puff pastry of flour, salt, butter and water, folds and chills it, rolls it to 3 mm, cuts 20 cm discs, fills with raw filling and bakes at 180°C for 1 hour, turning halfway.
Ingredients
For the pastry
- 500 g plain flour
- 1 tsp salt
- 250 g cold butter
- 150 ml cold water
For the filling
- 150 g peeled swede
- 250 g peeled floury potatoes
- 100 g onion, chopped
- 400 g skirt steak, cut into 1 cm pieces
- Salt and black pepper
To finish
- 1 egg, beaten
Method
- Start the pastry Mix the flour and salt, rub in half the butter to breadcrumbs, then add the rest of the butter and the water and knead to a soft dough.
- Fold and chill Fold into thirds and chill for 30 minutes. Roll out and fold twice more until the fat disappears, then fold a final time and chill for another 30 minutes.
- Prepare the filling Cut the swede and potatoes into 1 cm chips, then into 5 mm pieces. Mix with the onion, steak, salt and pepper.
- Cut and fill Roll the pastry to 3 mm and cut four 20 cm discs. Put the filling in the centre of each.
- Seal Fold each disc over and crimp the edge into a rope pattern. Brush with beaten egg and chill for 1 hour.
- Bake Heat the oven to 180°C (gas 4). Bake for 1 hour, turning the tray halfway so they colour evenly. The steak must be cooked through, with no pink, and piping hot. Serve warm.
Food safety
Raw beef is sealed inside: wash hands and boards after handling it, bake until the filling is cooked through, with no pink, and piping hot. Cool leftovers quickly and reheat until piping hot.
Chill the sealed pasties before baking so the crimp holds.