Cornish Pasty – Pastry with beef and vegetables.

Welcome to the comforting world of home-cooked classics! Today's recipe is a heartwarming British classic that will transport you to the picturesque landscapes of Cornwall. We're making Homemade Cornish Pasties, with tender, peppery steak and melt-in-your-mouth vegetables, all bundled up in a flaky, buttery pastry. Whether you're looking for a savory lunch option or a tasty dinner, these pasties are perfect for any meal. Let's get started with our pastry-making adventure!

Ingredients:

For the Pastry:

- 450 grams (3⅔ cups) all-purpose flour

- 2 teaspoons baking powder

- 1 teaspoon salt

- 125 grams (½ cup + 1 teaspoon) cold unsalted butter, chopped into chunks

- 2 egg yolks

- 125 milliliters (a little over ½ cup) cold water (adjust as needed)

For the Filling:

- 450 grams (1 pound) potatoes, peeled and diced into 1-centimeter cubes

- 150 grams (⅓ pound) swede or rutabaga, peeled and diced

- 150 grams (⅓ pound) onion, diced

- 300 grams (⅔ pound) skirt steak or sirloin, sliced

- 1 teaspoon salt

- 1 teaspoon freshly ground black pepper

- 10½ teaspoons unsalted butter (for dolloping on the filling)

For the Egg Wash:

- 1 egg, beaten

Equipment:

- Food processor

- Cling film or wax paper

- Two baking sheets

- Rolling pin

- Plate (approx. 20-21 cm/8 inches diameter) as a template

- Pastry brush

- Sharp knife

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Prep Time: 1 hour 30 minutes (includes chilling the dough)

Cook Time: 45-50 minutes

Total Time: About 2 hours 20 minutes

Servings: 6 pasties

Instructions:

1. Begin by making the pastry. In a food processor, combine all-purpose flour, baking powder, and salt and pulse briefly to mix. Add the cold unsalted butter chunks and whizz until the mixture resembles breadcrumbs.

2. Incorporate the egg yolks and begin to mix again. Slowly add cold water, pulsing the food processor, and only add enough to allow the dough to form into a ball. You may not need all the water.

3. Wrap the pastry in cling film or wax paper and let it chill in the fridge for about an hour.

4. After chilling, preheat your oven to 180°C (350°F).

5. Prepare two baking sheets by sprinkling a little flour to prevent sticking.

6. On a lightly floured surface, roll out the pastry until it's about 3 millimeters thick. Use a plate as a template to cut out circles with a diameter of about 20-21 centimeters (8 inches). You should get about six pasties and may need to re-roll scraps.

7. To make the filling, combine diced potatoes, swede, onion, and steak in a bowl. Season with salt and pepper and mix well.

8. Place a generous spoonful of the filling on one half of each pastry circle, leaving a border of about 2 centimeters.

9. Add 1½ teaspoons of unsalted butter on top of the filling on each circle.

10. Brush the pastry edges with egg wash, fold the pastry over to form a semicircle, and seal and crimp the edges firmly with your fingers.

11. Transfer the pasties to the prepared baking sheets, make two small slits on top of each pasty, and brush with egg wash.

12. Bake for 45-50 minutes until golden brown.

13. Remove from the oven and let cool for 10 minutes before serving warm, or enjoy them cold.

Cooking Tips:

- For the authentic Cornish Pasty crimping, crimp the edges by folding them in a rope-like pattern, which also helps to seal the pasties well.

- Allow the pasties to rest before cutting into them to ensure the filling sets slightly and the flavors develop.

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This heartwarming recipe is attributed to Kitchen Sanctuary. Watch the full video and get more delicious recipes on their YouTube channel: https://www.youtube.com/@Kitchensanctuary

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Cornish Pasty – Pastry with beef and vegetables.