How to Make a Traditional Cornish Pasty

How to Make a Traditional Cornish Pasty

The Cornish pasty is an iconic dish from Cornwall, England, with roots that date back to the 13th century. It’s a simple yet hearty meal, traditionally made for miners to take to work. Encased in a thick pastry, the pasty’s unique shape was practical, allowing miners to hold it by the crimped edge without contaminating the food inside with dirty hands. Today, the Cornish pasty remains a beloved British dish, enjoyed across the world. Here's how you can make your own delicious Cornish pasty at home.

Ingredients

For the pastry:

• 500g plain flour
• 125g cold butter, diced
• 125g lard, diced
• 1 tsp salt
• 175ml cold water

For the filling:

• 350g beef skirt steak, diced into small cubes
• 250g potatoes, peeled and thinly sliced
• 150g swede (rutabaga), peeled and thinly sliced
• 1 large onion, finely chopped
• Salt and pepper, to taste
• 1 beaten egg (for glazing)

Step-by-Step Instructions

Step 1: Make the Pastry

The foundation of any great Cornish pasty is its crust. The dough should be thick and sturdy to hold the filling, yet flaky and tender when cooked.

1. Mix the Dry Ingredients: In a large mixing bowl, combine the plain flour and salt. Add the cold diced butter and lard.

2. Rub the Fat into the Flour: Using your fingertips, rub the butter and lard into the flour until the mixture resembles coarse breadcrumbs.

3. Add Cold Water: Slowly pour in the cold water, mixing until the dough begins to come together. Be careful not to overwork the dough.

4. Knead and Chill: Lightly knead the dough on a floured surface until it forms a smooth ball. Wrap it in cling film and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

While the pastry is chilling, you can prepare the filling. Cornish pasties use raw ingredients, which ensures the meat and vegetables cook together perfectly inside the pastry.

1. Chop the Ingredients: Dice the beef skirt steak into small, bite-sized cubes. Peel and slice the potatoes and swede thinly, and chop the onion finely.

2. Season Generously: In a large bowl, combine the beef, potatoes, swede, and onion. Season generously with salt and pepper to taste. Mix thoroughly to evenly distribute the flavors.

Step 3: Assemble the Pasties

Once your filling is ready and the dough has chilled, it’s time to assemble the pasties.

1. Roll Out the Dough: Divide the pastry into four equal portions. On a floured surface, roll each portion into a circle approximately 20cm (8 inches) in diameter.

2. Add the Filling: Place a generous handful of the filling onto one half of each pastry circle, leaving a border around the edge. Be sure not to overfill, as this can cause the pasty to burst during baking.

3. Seal the Pasties: Fold the pastry over the filling to form a semi-circle. Press the edges together firmly to seal, then crimp the edges with your fingers or a fork to create the signature Cornish pasty crimp.

4. Brush with Egg Wash: Place the pasties on a lined baking tray. Brush each pasty with a beaten egg to give them a golden, shiny finish.

Step 4: Bake

Now that your pasties are assembled, it’s time to bake them.

1. Preheat the Oven: Set your oven to 180°C (350°F).

2. Bake the Pasties: Place the tray of pasties in the preheated oven and bake for 50-60 minutes, or until the pastry is golden brown and the filling is cooked through.

3. Cool and Serve: Once baked, remove the pasties from the oven and allow them to cool slightly on a wire rack. Cornish pasties are traditionally eaten warm, but they’re just as delicious cold.

Tips for the Perfect Cornish Pasty

• Use the Right Meat: Beef skirt steak is the traditional cut used in Cornish pasties because it’s tender and flavorful. Avoid using mince or cheaper cuts of meat as they won’t have the same texture.

• Don’t Skip the Swede: Swede, or rutabaga, is a key ingredient in a traditional Cornish pasty. Its sweetness balances the savory flavors of the beef and onions, making it an essential component.

• Crimping Technique: Mastering the crimp is important, not just for tradition but also for practicality. A good crimp ensures the filling stays sealed inside while the pasty bakes.

• Adjust to Taste: While the traditional pasty contains beef, potato, swede, and onion, you can experiment with your filling. Some people like to add carrots or use different meats, such as chicken or pork.

The History of Cornish Pasty

The Cornish pasty has a storied history. Originally a food for Cornish miners, the pasty was designed to be both practical and filling. The thick pastry acted as insulation, keeping the filling warm for hours, and the crimped edge provided a handle for miners to hold while eating.

In 2011, the Cornish pasty was awarded Protected Geographical Indication (PGI) status, meaning that only pasties made in Cornwall using the traditional recipe can be called "Cornish pasties." This highlights the importance of the dish in Cornwall’s cultural and culinary heritage.

Variations of the Cornish Pasty

While the classic Cornish pasty has a strict set of ingredients, variations have developed over time. In different regions, you might find pastries filled with lamb, chicken, or even fish. Vegetarian versions are also popular, often filled with a combination of potatoes, cheese, and vegetables.

For a modern twist, you can try making a cheese and onion pasty or a curried vegetable pasty. The options are endless, and the pasty’s versatile pastry makes it an ideal base for experimentation.

Serving Suggestions

Cornish pasties are hearty enough to be eaten on their own, but you can serve them with a side of salad or pickles for a light lunch. For a more traditional meal, serve them with peas and a splash of gravy. Many people enjoy their pasty with a side of HP Sauce, a classic British condiment.

Final Thoughts

The Cornish pasty is a wonderful piece of British culinary tradition. It’s simple to make, delicious, and versatile. Whether you stick to the traditional beef, potato, and swede filling or experiment with modern variations, making your own pasties at home is a rewarding and tasty experience. Give it a try, and you’ll be bringing a little taste of Cornwall into your kitchen!