In a bowl, mix the flour, salt, butter, and suet. Rub them into the flour with your fingertips until you have a coarse crumb. Gradually add the cold water and knead until you form a smooth, non-sticky dough. Wrap in cling film and chill for 30 minutes.
Cornish Pasty
- Total time - 80 minutes
- Prep time - 20 minutes
- Cook time - 60 minutes
- Servings: 4
- Country: Great Britain
The Cornish Pasty is more than just a food – it's a piece of history. It was originally designed for miners to take a complete meal underground. The thick crimped crust served as a handle, which was discarded after eating to avoid consuming dirt from their hands. Today, it's a beloved treat to be enjoyed anywhere.
Ingredients
Ingredients for Cornish Pasty
- 450 g plain flour
- 100 g cold butter, cubed
- 50 g beef suet
- 150 ml cold water
- 400 g diced beef (e.g., skirt steak), cut into small cubes
- 150 g potatoes, peeled and thinly sliced or diced
- 100 g swede (rutabaga), peeled and diced
- 1 pc onion, finely chopped
- to taste salt and black pepper
Instructions
Step 1: Making the Pastry
Step 2: Preparing the Filling
In a bowl, combine the diced beef, potatoes, swede, and onion. Season generously with salt and pepper. It's important to use a lot of seasoning, as the flavor will mellow during baking. Mix well to distribute the ingredients evenly.
Step 3: Shaping and Filling
Divide the dough into 4 equal parts. Roll each part into a circle about 20-25 cm in diameter. Place a quarter of the filling onto one half of each circle. Moisten the pastry edges with water, fold the pastry over, and shape a semi-circle. Firmly crimp the edge on the side to create the characteristic fluted seal. Make a small hole on the top of the pasty for steam to escape.
Step 4: Baking
Preheat the oven to 180 °C. Place the pasties on a baking sheet lined with parchment paper. Bake for 50-60 minutes, until the pastry is golden-brown and the filling inside is tender and hot. Serve immediately, ideally on its own.