Cornish Pasty

History and Background

The Cornish pasty is a traditional English pastry that originated in Cornwall, England. It is a baked pastry filled with a mixture of meat and vegetables, traditionally beef, potatoes, turnips, and onions. The filling is placed on one half of the pastry circle, and then the other half is folded over to create a half-moon shape. The pasty is crimped at the edges to seal the ingredients.

This portable meal was originally made for Cornish tin miners who needed a convenient and hearty lunch that would stay warm for hours. The pasty's crimped edge also served as a handle for miners to hold with dirty hands, which could be discarded after eating the rest of the pasty to avoid contaminating the meal.

Ingredients

• Pastry Flour - 500g
• Unsalted Butter - 120g
• Lard - 120g
• Cold Water - 175ml
• Salt - 1 teaspoon
• Steak (chuck or skirt) - 450g, diced
• Potatoes - 300g, peeled and diced
• Onions - 150g, finely chopped
• Rutabaga (Swede) - 150g, peeled and diced
• Black Pepper - to taste
• Egg - 1, beaten

Preparation

Make the Pastry

Start by sifting the flour into a large bowl and add a pinch of salt. Cut the butter and lard into cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add the cold water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

Meanwhile, prepare the filling by combining the diced beef, potatoes, onions, and rutabaga in a large bowl. Season with black pepper and salt as desired.

Cooking Process

Assemble the Pasties

Preheat your oven to 220°C (428°F). Roll out the chilled pastry on a floured surface to a thickness of about 5mm. Cut the pastry into circles approximately 20cm in diameter. Place a generous portion of the filling on one side of each pastry circle. Brush the edges with the beaten egg, fold the pastry over the filling to form a half-moon shape, and crimp the edges to seal.

Bake the Pasties

Place the assembled pasties on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish. Bake in the preheated oven for 20 minutes, then lower the heat to 180°C (356°F) and bake for an additional 40 minutes until the pastry is golden brown and the filling is cooked through. Use a cooking timer to ensure accurate baking times.

How to Enjoy

The Cornish pasty is best served hot or warm, straight from the oven. It can be enjoyed on its own for a convenient meal or accompanied by a light salad or seasonal vegetables. For the traditional touch, pair your pasty with a cup of English tea. Its savory richness also pairs wonderfully with a crisp cider or a cold pint of beer. The pasty's portability makes it perfect for a hearty meal on-the-go or a comforting lunch at home.