Cornish Pasty-Style Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">450g plain flour, plus extra for dusting</li> <li class="ingredients-single-item">2g salt</li> <li class="ingredients-single-item">125g cold unsalted butter, cubed</li> <li class="ingredients-single-item">125g cold lard or vegetable shortening, cubed</li> <li class="ingredients-single-item">150-175ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">350g beef skirt or chuck steak, cut into 1cm cubes</li> <li class="ingredients-single-item">200g potato, peeled and diced into 1cm cubes</li> <li class="ingredients-single-item">150g swede (rutabaga), peeled and diced into 1cm cubes</li> <li class="ingredients-single-item">100g onion, finely diced</li> <li class="ingredients-single-item">2 tsp fresh thyme leaves</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tsp freshly ground black pepper</li> <li class="ingredients-single-item">25g butter, cut into small pieces</li> <li class="ingredients-single-item"><strong>For the egg wash:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Round cutter or plate (about 20cm diameter)</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. Sift the flour and salt into a large bowl. Add the cold cubed butter and lard, then use your fingertips to rub the fat into the flour until the mixture resembles breadcrumbs. Working with cold fat is crucial as it creates pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, mixing with a knife until the dough begins to come together. You may not need all the water – stop adding when the dough just holds together. The less you handle the dough, the flakier your pastry will be. Form the dough into a ball, wrap in cling film, and chill for at least 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your filling. Combine the diced beef, potato, swede, onion, thyme, salt and pepper in a large bowl. Mix thoroughly but gently to distribute the seasonings without bruising the vegetables. The raw filling allows flavors to meld during baking and prevents a dry interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 170°C (fan)/190°C/gas mark 5 and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and divide it into 6 equal pieces. On a lightly floured surface, roll each piece into a circle about 20cm in diameter and 3-4mm thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place approximately 150g of filling slightly off-center on each pastry circle, leaving at least a 1.5cm border. Dot the filling with small pieces of butter – this melts during baking to create moisture and richness inside the pasty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Brush the pastry edge with a little water, then fold the dough over to form a half-moon shape. Press the edges together firmly to seal. Now for the traditional crimping: starting at one corner, fold the edge over and pinch with your fingers, then fold over the next section and pinch again, continuing along the entire edge to create a rope-like crimp. This distinctive edge serves a practical purpose – it creates a seal that keeps juices inside and provides a handle for eating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the pasties to the prepared baking sheet, spacing them well apart. Cut a small steam vent in the top of each pasty. Brush generously with the egg wash – this gives the pasties their characteristic golden shine and helps with browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 50-55 minutes until deeply golden brown. If they start to brown too quickly, cover loosely with foil. The long cooking time is essential to properly cook the raw filling and create a rich gravy inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and allow to rest for at least 10 minutes before serving – the filling will be extremely hot! This resting time also allows the juices to redistribute throughout the filling. Pasties can be served warm or at room temperature. They'll keep for 2 days in an airtight container in the refrigerator or can be frozen for up to 3 months. </li> </ol>