Recepieplanning
British
Cornish Pasties Lunch
85 min total35 prep50 cook4 servings520 cal
HardClassicFlexitarianContains glutenContains egg
Hand-crimped pastry parcels filled with beef, potato, swede, and onion. A portable Cornish lunch baked until golden.
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Ingredients
4servings
pantry
- 3 cupall-purpose flour
- 1.5 tspsalt
- 1 tspblack pepper
dairy
- 0.75 cupunsalted butter
- 1egg
meat
- 0.75 lbbeef skirt steak
produce
- 1potato
- 0.5swede
- 1onion
other
- 0.5 cupice water
Steps
- Rub butter into flour and 1 tsp salt; add ice water to form dough; chill 30 minutes.
- Dice beef, potato, swede, and onion into small even pieces; season well with salt and pepper.
- Divide dough into 4; roll each into a circle.
- Pile filling on one half of each round.
- Fold over, crimp the edge, and cut a small vent; brush with egg.
- Bake at 375°F (190°C) for 45–50 minutes until deep golden.
- Cool 10 minutes on a rack.
- Serve warm or at room temperature.
- Pack for lunch with a pickle.
- Reheat in the oven to keep pastry crisp.
Tips
- Keep filling in distinct chunks; do not precook traditionally.
- Crimp firmly along one side.
- Steam vents keep pastry from splitting.
- Cool slightly before eating so filling sets.
