Published: by Absolutely Recipes, in the Meat recipes category.

Cornish Pasty Recipe.

Ingredients:

For the Pastry:

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cut into small cubes
6-8 tablespoons ice-cold water

For the Filling:

1 pound beef steak, cut into small cubes
1 large potato, peeled and diced
1 large onion, finely chopped
1 small rutabaga (swede), peeled and diced
1 carrot, peeled and diced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1 egg, beaten (for egg wash)

Recipe Instructions:

Prepare the Pastry:

In a large mixing bowl, combine the flour and salt.
Add the cold butter cubes to the bowl and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to rest.

Prepare the Filling:

In a large mixing bowl, combine the beef cubes, diced potato, chopped onion, diced rutabaga, diced carrot, and fresh parsley.
Season the mixture with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed.

Assemble the Cornish Pasty:

Preheat your oven to 400°F (200°C).
Divide the chilled pastry dough into four equal portions.
On a lightly floured surface, roll out each portion into a circle, approximately 8-10 inches in diameter.
Place a generous amount of the filling mixture onto one half of each pastry circle, leaving a border around the edges.
Fold the other half of the pastry circle over the filling to create a half-moon shape.
Press the edges of the pastry together and crimp them using your fingers or a fork to seal the pasties.
Repeat the process with the remaining portions of dough and filling.

Bake the Cornish Pasty:

Place the assembled pasties on a baking sheet lined with parchment paper.
Brush the tops of the pasties with beaten egg for a golden finish.
Cut a small slit or two on the top of each pasty to allow steam to escape during baking.
Bake the pasties in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crispy.

Serve and Enjoy:

Remove the Cornish pasties from the oven and let them cool for a few minutes before serving.

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