← Back to United Kingdom
Cornish Pasty
United Kingdom
Given EU protected geographical status in 2011. The D-crimp along the top is the Cornish style.
A shortcrust pastry parcel of beef skirt, potato, swede and onion, baked until golden. Cornwall's greatest contribution to British food, with EU protected status.
Prep
30 mins
Cook
55 mins
Difficulty
Medium
Calories
520 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gplain flour
250glard and butter mixed
150mlcold water
300gbeef skirt, thinly sliced
200gpotato, thinly sliced
150gswede, thinly sliced
1onion, thinly sliced
salt and peppergenerous
Method
1
Make shortcrust pastry. Rest 30 minutes. Roll into 4 rounds.
2
Layer raw potato, swede, onion and beef on one half. Season very generously.
3
Fold over. Crimp edges with a D-shaped pattern. Bake at 180°C for 55 minutes.
Chef's Tip
Always use raw vegetables — pre-cooked filling produces a mushy pasty.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.