World Flavors Cookbook

Cornish Pasty

A protected handheld pastry filled with beef, potato, swede, and onion, traditionally the lunch of Cornish miners.

Cuisine: England

Ingredients

• Shortcrust pastry (500g)
• 300g beef skirt steak, diced
• 1 large potato, diced
• 1 small swede (rutabaga), diced
• 1 onion, finely chopped
• Salt and lots of black pepper
• Egg wash

Instructions

1. Roll out pastry and cut into 20cm circles.
2. Mix meat and vegetables with generous seasoning.
3. Place a pile of filling on one half of each pastry circle.
4. Fold the pastry over and crimp the edges into a thick braid on the side.
5. Brush with egg wash and prick a small hole in the top.
6. Bake at 200°C for 10 minutes, then lower to 180°C and bake for another 40 minutes until golden.
7. Serve hot or cold.