How to Make an Authentic Cornish Pasty: A Step-by-Step Recipe Guide
How to Make an Authentic Cornish Pasty: A Step-by-Step Recipe Guide
If you’ve ever tasted a Cornish pasty, you know it’s more than just a pastry—it’s a delicious, hearty meal wrapped in a golden, flaky crust. But what makes a Cornish pasty truly authentic? Is it the ingredients, the crimping, or the way it’s baked to perfection? In this ultimate guide, we’ll walk you through everything you need to know to make an authentic Cornish pasty at home. Whether you’re a seasoned baker or a beginner, this step-by-step recipe will help you create a pasty that rivals those from the best bakeries in Cornwall.
What is a Cornish Pasty?
Before we dive into the recipe, let’s talk about what makes a Cornish pasty unique. Originating from Cornwall, England, the Cornish pasty has a rich history dating back centuries. It was originally created as a portable meal for miners, designed to be eaten without cutlery. The traditional pasty is filled with beef, potatoes, swede (rutabaga), and onions, all encased in a sturdy, crimped pastry crust.
In 2011, the Cornish pasty was granted Protected Geographical Indication (PGI) status by the European Union, meaning only pasties made in Cornwall using the traditional recipe can be called “Cornish pasties.” But don’t worry—you can still make an authentic-tasting pasty at home!
Ingredients for an Authentic Cornish Pasty
To make 4 large pasties, you’ll need the following ingredients:
For the Pastry:
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500g (4 cups) strong bread flour
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120g (1/2 cup) cold unsalted butter, cubed
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120g (1/2 cup) cold lard or vegetable shortening, cubed
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1 tsp salt
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150ml (2/3 cup) ice-cold water
For the Filling:
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300g (10.5 oz) beef skirt or chuck steak, diced into small cubes
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300g (10.5 oz) potatoes, peeled and diced into small cubes
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150g (5 oz) swede (rutabaga), peeled and diced into small cubes
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150g (5 oz) onion, finely chopped
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Salt and black pepper, to taste
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A knob of butter (optional, for added richness)
Step-by-Step Instructions
Step 1: Make the Pastry
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In a large mixing bowl, combine the flour and salt.
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Add the cold butter and lard, then rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
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Gradually add the ice-cold water, mixing until the dough comes together. Be careful not to overwork the dough.
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Wrap the dough in cling film and refrigerate for at least 30 minutes.
Pro Tip: Using cold fats and water ensures a flaky, tender pastry.
Step 2: Prepare the Filling
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In a large bowl, combine the diced beef, potatoes, swede, and onion.
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Season generously with salt and black pepper. Mix well to ensure the filling is evenly seasoned.
Pro Tip: The filling should be raw when you assemble the pasties—this is key to an authentic Cornish pasty!
Step 3: Assemble the Pasties
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Preheat your oven to 180°C (350°F).
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Divide the chilled dough into 4 equal portions and roll each into a circle about 20cm (8 inches) in diameter.
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Place a generous portion of the filling on one half of each pastry circle, leaving a border around the edge.
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Add a small knob of butter on top of the filling for extra richness (optional).
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Fold the pastry over the filling to create a semi-circle. Crimp the edges by folding and twisting them to seal the pasty.
Pro Tip: The crimp is a signature feature of a Cornish pasty. It’s not just decorative—it also makes the pasty easy to hold!
Step 4: Bake the Pasties
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Place the pasties on a baking tray lined with parchment paper.
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Brush the tops with beaten egg or milk for a golden finish.
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Bake for 50-60 minutes, or until the pastry is golden brown and the filling is cooked through.
Pro Tip: If the edges start to brown too quickly, cover them with foil to prevent burning.
Why This Recipe Works
The secret to an authentic Cornish pasty lies in its simplicity. The combination of tender beef, hearty vegetables, and flaky pastry creates a balanced, satisfying meal. The crimped edges not only seal in the flavors but also make the pasty easy to eat on the go—just like the miners did centuries ago!
Tips for the Perfect Cornish Pasty
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Use the Right Cut of Beef: Skirt or chuck steak is ideal because it becomes tender when cooked slowly.
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Keep the Filling Raw: Unlike other pastries, the filling should be raw when assembled. This allows the ingredients to cook together, creating a rich, flavorful filling.
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Don’t Overfill: Too much filling can cause the pasty to burst during baking.
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Chill the Dough: Cold dough is easier to handle and results in a flakier pastry.
Frequently Asked Questions
1. Can I Freeze Cornish Pasties?
Yes! Once baked, Cornish pasties freeze well. Simply wrap them in foil or cling film and store them in the freezer for up to 3 months. Reheat in the oven for best results.
2. Can I Use Puff Pastry Instead?
While puff pastry is delicious, it’s not traditional for a Cornish pasty. The shortcrust pastry used in this recipe provides the perfect balance of flakiness and sturdiness.
3. What’s the Best Way to Crimp the Edges?
The traditional Cornish crimp involves folding and twisting the edges to create a rope-like seal. Practice makes perfect!
Conclusion
Making an authentic Cornish pasty at home is a rewarding experience that connects you to centuries of tradition. With this step-by-step guide, you’ll be able to create pasties that are not only delicious but also true to their Cornish roots. Whether you’re enjoying them fresh from the oven or packing them for a picnic, these pasties are sure to impress.
So, roll up your sleeves, gather your ingredients, and get ready to bake the perfect Cornish pasty. And if you’re ever in Cornwall, don’t forget to visit The Cornish Pasty Company to taste the real deal!