Hairy Bikers Cornish Pasty Recipe
The Hairy Bikers Cornish Pasty Recipe is hearty, comforting and full of simple goodness. I love how this recipe feels rustic and honest.
Ingredients
- All-purpose flour 3 cups
- Cold butter ¾ cup, cubed
- Salt 1 teaspoon
- Cold water 6 tablespoons
- Beef skirt or chuck 1 pound, diced small
- Potato 1 large, diced small
- Onion 1 medium, finely chopped
- Rutabaga ½ cup, diced small
- Black pepper 1 teaspoon
- Salt 1 teaspoon
- Egg 1, beaten
Instructions
Make the Pastry
- Add flour and salt to a bowl. Rub in butter until crumbly. Add cold water slowly. Form soft dough.
Chill the Dough
- Wrap dough in plastic. Chill in fridge for twenty minutes. This helps create flaky pastry later.
Prepare the Filling
- Mix beef, potato, onion and rutabaga in a bowl. Season with salt and pepper evenly.
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
Roll the Dough
- Divide dough into four pieces. Roll each into a circle about eight inches wide.
Add the Filling
- Place filling on one side of each dough circle. Leave space around edges for sealing.
Shape the Pasties
- Fold dough over filling. Press edges together firmly. Crimp edges using fingers or fork.
Egg Wash
- Brush pasties with beaten egg. This gives a golden and shiny finish after baking.
Bake the Pasties
- Bake at 400°F (200°C) for twenty minutes. Reduce heat to 350°F (180°C). Bake thirty more minutes.
Rest and Serve
- Remove pasties from oven. Rest ten minutes before serving. Enjoy warm for best taste.
Notes
- Cut filling very small for even cooking.
- Do not overfill the pasties.
- Keep pastry cold for best texture.
- Use lamb instead of beef for variation.
- Add herbs like thyme if desired.
- Make smaller pasties for snacks.