Traditional Cornish Pasty Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">120g lard, cold and cubed</li><li class="ingredients-single-item">120g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml cold water</li><li class="ingredients-single-item">300g 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 tbsp butter, cut into small pieces</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">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Round cutter or plate (approximately 20cm diameter)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the flour and salt in a large bowl. Add the cold cubed lard and butter. Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Working with cold ingredients is crucial here, as it creates pockets of fat that will produce flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the cold water, mixing with a knife until the dough starts to come together. You may not need all the water – stop when the dough forms a ball that's not sticky but holds together. The less you handle the dough, the more tender your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough very lightly on a floured surface, just enough to bring it together. Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the fat, ensuring your pastry will be tender and flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is chilling, prepare your filling. Place the diced beef, potato, swede, and onion in separate bowls. Traditionally, the ingredients are kept separate until assembly, as they cook at different rates inside the pasty.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 170°C (fan)/190°C/375°F/Gas Mark 5. Line a baking tray with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the dough from the refrigerator and divide it into four equal portions. Roll each portion into a circle about 20cm in diameter and 2-3mm thick on a lightly floured surface. You want the pastry thin enough to cook through but thick enough to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Layer the filling on one half of each circle: first a layer of potato, then swede, then onion, and finally the beef. Leave about 1.5cm border around the edge. Dot the filling with small pieces of butter and season generously with salt and pepper. The layering is traditional and ensures even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the edge of the pastry with beaten egg, then fold the other half of the pastry over the filling to form a half-moon shape. Press the edges together firmly to seal. The egg wash acts as a glue to help the pasty stay sealed during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Now for the traditional crimping: starting at one corner, fold the edge over and pinch, then repeat along the curved edge, creating a rope-like pattern. This crimping isn't just decorative – it creates a strong seal and the characteristic Cornish pasty shape. Traditionally, crimping is done on the side, not on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the pasties to the prepared baking tray. Cut a small steam vent in the top of each pasty and brush all over with beaten egg for a golden finish. The steam vent is essential to prevent the pasty from bursting during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 45-50 minutes until the pastry is golden brown and the filling is cooked through. If the pasties are browning too quickly, cover loosely with foil. The slow baking allows the vegetables and meat to steam inside the pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pasties to rest for 10-15 minutes before serving – the filling will be extremely hot! This resting time also allows the juices to be reabsorbed, making for a more flavorful bite. Authentic Cornish pasties are traditionally eaten by hand, holding the crimped edge.</li></ol>