Cornish Pasties Recipe

• Level: Intermediate
• Yield: 6 Cornish meat pasties, serving 6 as a light lunch
• Nutritional Analysis Per Serving: Serving Size 1 of 6 servings Calories 610 Total Fat 40 g Saturated Fat 11 g Carbohydrates 45 g Dietary Fiber 3 g Sugar 10 g Protein 16 g Cholesterol 114 mg Sodium 488 mg
• Total Time: 1 hr 20 min
• Prep Time: 30 min
• Resting Time: 30 min
• Cooking Time: 20 min

Ingredients

Short-crust Pastry:

• 2 1/4 cups all-purpose flour
• 2 teaspoons confectioners' sugar
• 1 teaspoon salt
• 3 ounces cold, unsalted butter, cut into small pieces
• 4 ounces lard or vegetable shortening, cut into pieces
• 1 egg yolk
• 6 tablespoons cold water

Filling:

• 10 ounces chuck steak, trimmed and diced into scant 1/4-inch cubes
• 1 small onion, finely minced
• 1 medium carrot, cut into 1/4-inch dice
• 1 small Idaho potato, diced into 1/4-inch pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 egg, lightly beaten (for brushing)

Instructions

1. Craft the Perfect Pastry: Sift 2 1/4 cups all-purpose flour with confectioners' sugar and salt into a bowl. Rub in cold butter and lard until crumbly. Mix egg yolk with cold water, add to flour, and stir until a dough forms. Knead gently for a smooth, rollable texture without cracks. Shape into a disk, wrap, and chill for 30 minutesor overnight for deeper flavors.
2. Roll the chilled dough on a floured surface to 1/4-inch thick. Cut six 6-inch circles using a plate. Stack with parchment, chill while prepping filling. Re-roll scraps if neededthese golden pockets deserve every bite!
3. Prepare the Hearty Filling: Preheat oven to 400F (200C). Toss diced chuck steak, minced onion, carrot, potato, salt, and pepper in a bowl. Let flavors mingle for that authentic Cornish magic.
4. Place 1/2 cup filling on each pastry half. Brush edges with beaten egg, fold, seal, and crimp beautifully. Arrange on a baking sheetyour kitchen's about to smell irresistible!
5. Glaze tops with egg, slash vents for steam. Bake at 400F for 20 minutes until edges golden, then 350F until crusts are deeply browned. Cool 10-15 minutespatience rewards with flaky perfection.

Recipe adapted from Emeril Lagasse. Whip up these savory pasties and transport your taste buds to Cornwallpure comfort in every crimped edge!