A pasty is a traditional Cornish hand pie made from shortcrust pastry folded over raw meat and vegetables. Its half-moon shape and crimped edge were once designed as a practical handle for miners.

What ingredients go into a traditional pasty?

Authentic Cornish pasties include diced skirt steak, potato, onion, and rutabaga (swede). They’re seasoned with only salt and pepper, while the pastry is made from butter and shortening. No extra vegetables, herbs, or gravy are used.

How do you make a Cornish pasty?

Start by preparing and chilling shortcrust pastry, then roll into circles. Add raw diced beef, potato, onion, and rutabaga, fold into a half-moon, crimp to seal, brush with egg wash, and bake until golden and cooked through.

What type of dough is best for pasties?

A strong shortcrust pastry works best, made with butter and shortening. High-protein flour provides structure, and a little cold buttermilk adds tenderness. The dough should be sturdy yet flaky after baking.

Should the filling be raw or cooked before putting in a pasty?

The filling should be raw. As the pasty bakes, the meat and vegetables release juices that combine into a natural gravy while maintaining their texture.

How do you crimp a pasty edge properly?

To crimp, start at one end of the folded pasty. Fold a small section of dough over, press to seal, and continue in overlapping folds along the edge, creating a rope-like pattern. Finish by tucking the end underneath.

Best Pasty Recipe: Authentic Cornish Hand Pies Made Easy

Authentic Cornish Pasty Recipe

Print Recipe

Traditional hand-held meat pies with a flaky crust and savory filling of beef, potato, and root vegetables.

Author: Chef Rina
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 4 pasties 1x
Category: Dinner
Cuisine: British

Ingredients

Scale

8 tablespoons (1 stick) unsalted butter
1/4 cup vegetable shortening
8 1/2 ounces high protein all-purpose flour (about 1 1/2 cups), such as King Arthur, plus more for dusting
2 1/2 teaspoons kosher salt, divided
1/4 cup cold whole buttermilk
1 to 3 tablespoons iced water
10 ounces skirt steak
1 medium waxy potato (7 ounces), such as red or Yukon Gold
1 small yellow onion (5 ounces)
1/4 small rutabaga (6 ounces)
1 3/4 teaspoons freshly ground black pepper
1 large egg
2 teaspoons water

Instructions

Freeze butter and shortening pieces for 15 minutes, then process with flour and salt in food processor until mixture resembles coarse breadcrumbs.
Add buttermilk and ice water while processing until dough forms. Knead briefly, shape into ball, and refrigerate for at least 1 hour.
Freeze skirt steak for 30 minutes, then cut into 1/4-inch cubes. Dice potato, rutabaga, and onion into similar-sized pieces.
Combine meat and vegetables, season with remaining salt and pepper, and refrigerate.
Heat oven to 375°F. Roll dough into 7 1/2-inch rounds about 1/8-inch thick.
Place 3/4 cup filling on each round, brush edges with egg wash, fold over, and seal.
Crimp edges with a rope effect or press with fork tines to seal.
Brush pasties with egg wash and bake for 10 minutes, check for leaks, then continue baking for 50 minutes until deep golden brown.
Let cool for 5 minutes before serving.

Notes

These pasties can be enjoyed hot, warm, or at room temperature. For an authentic experience, serve with a simple side salad or pickled vegetables.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4 pasties
Calories: 680
Sugar: 3g
Sodium: 950mg
Fat: 42g
Saturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 24g
Cholesterol: 120mg

Keywords: pasty recipe, Cornish pasty, hand pie, meat pie, beef pasty, traditional pasty

Find it online: https://www.joyliciousrecipes.com/pasty-recipe/