United Kingdom · United Kingdom

Cornish Pasty (British Beef and Swede Pastry)

Name: Cornish Pasty (British Beef and Swede Pastry)
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: all-purpose flour 300 g; butter, cold 150 g; ice water 80 ml; beef skirt, diced 300 g; potato, diced 150 g; swede (rutabaga), diced 100 g; onion, diced 80 g; butter 30 g; fine salt 5 g; black pepper 2 g; egg, beaten 1 pieces

A D-shaped shortcrust pastry stuffed with beef, potato, swede and onion.

95 minutes · 4 servings · Moderate

The shape exists so the case can be folded over without a tin underneath, which is why the pastry is rolled thicker than for a pie and the seam runs down one side where it can be pinched. Swede goes in because it is cheap, sweet and holds its shape in the oven. The filling must cool before the case goes on, or the pastry slips.

Ingredients

all-purpose flour300 g
butter, cold150 g
ice water80 ml
beef skirt, diced300 g
potato, diced150 g
swede (rutabaga), diced100 g
onion, diced80 g
butter30 g
fine salt5 g
black pepper2 g
egg, beaten1 pieces

Directions

1
Rub butter into flour; add ice water; rest thirty minutes.
2
Mix beef, potato, swede and onion with seasoning.
3
Roll pastry; cut circles; fill; crimp into D shape; cut three slits on top.
4
Brush with egg; bake at two hundred degrees Celsius for forty minutes until golden.
5
Serve warm.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content