Name: Cornish pasty
Yield: 4
Cuisine: United Kingdom
Ingredients: 3 cups (375 g) all-purpose flour; 1/2 cup (115 g) cold butter plus 1/4 cup lard or shortening; 1/2 cup cold water; 12 oz (340 g) beef skirt or chuck, finely diced; 1 large potato, thinly sliced; 1 small swede (rutabaga), diced; 1 onion, finely chopped; Salt and plenty of black pepper; 1 egg, beaten

Where it comes from

The pasty is the traditional food of Cornwall, in southwestern England, where it was made as a hand-held meal for workers. The crimped edge made it easy to hold, and the filling is seasoned with just salt and pepper.

Explore the cuisine of United Kingdom.

Recipe

Make Cornish pasty at home

Serves 4Time 1 hour 30 minutes

Ingredients

3 cups (375 g) all-purpose flour
1/2 cup (115 g) cold butter plus 1/4 cup lard or shortening
1/2 cup cold water
12 oz (340 g) beef skirt or chuck, finely diced
1 large potato, thinly sliced
1 small swede (rutabaga), diced
1 onion, finely chopped
Salt and plenty of black pepper
1 egg, beaten

How it's made

Rub the fats into the flour with a pinch of salt, add water and bring together into a dough. Chill 30 minutes.
Mix the beef, potato, swede, onion, salt and pepper in a bowl.
Roll the dough to 1/8 inch (3 mm) thick and cut four 8-inch (20 cm) circles.
Pile filling on one half of each circle.
Brush the edge with egg, fold over and crimp the edge firmly into a rope pattern.
Brush with egg and cut a small steam slit.
Bake at 425 F (220 C) for 15 minutes, then 350 F (175 C) for 40 minutes.