Best Cornish Pasty
A savory pastry filled with tender meat and vegetables, all wrapped in a golden, flaky crust. Perfect for lunch or dinner.
Ingredients
For the Dough
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 cup unsalted butter Can use margarine as a substitute.
- 1/4 cup cold water
- Salt to taste Salt
For the Filling
- 1/2 pound skirt steak, diced Can substitute with ground beef or chicken.
- 1 cup rutabaga, diced Can substitute with turnips or carrots.
- 1 medium onion, diced
- 1 cup potatoes, diced
- Pepper to taste Pepper
- Herbs and spices to taste Herbs and spices (like thyme and parsley) Use fresh herbs whenever possible.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the flour and a pinch of salt. Cut in the butter until the mixture resembles fine crumbs. Gradually add cold water until the dough forms.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cutter (or a large glass) to cut out circles.
- In a separate bowl, combine the diced skirt steak, rutabaga, onion, potatoes, along with salt, pepper, and your choice of herbs.
Assembly and Baking
- Take one dough circle and place a portion of the filling on one half. Fold the other half over and crimp the edges to seal securely.
- Place the filled pasties on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until golden brown and the filling is cooked through.
- Allow the pasties to cool slightly before serving.
Notes
Serve warm for the best taste and aroma. Pairs well with a side salad or a tangy mustard dip.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 3gSugar: 2g
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