Cornish Pasty
A hand-held pastry filled with seasoned meat, potato, and vegetables in a crimped pastry shell. Baked until golden, the filling cooks inside the pastry case.
Ingredients
Method
Mix flour and salt in a large bowl. Cut in cold cubed butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs.
Add ice water a little at a time, mixing gently with a fork until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Combine diced beef, potato, onion, and rutabaga in a bowl. Season with salt and black pepper and mix well.
Preheat oven to 400°F. Divide chilled dough into 4 pieces. Roll each piece into a 6-inch circle on a floured surface.
Spoon one-quarter of the filling onto one half of each circle, leaving a 0.5-inch border. Fold dough over filling to form a half-moon; crimp the edges with a fork.
Place pasties on a parchment-lined baking sheet. Beat the egg and brush over each pasty.
Bake for 40–45 minutes until the pastry is deep golden brown. Cool for 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →