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Salt Roads Recipe

Cornish Pasty

​

UK

Servings

4

Prep

30 mins

Cook

55 mins

Total

1 hr 25 mins

Ingredients

Pastry

500 g plain flour

125 g cold butter, cubed

125 g lard or additional butter

1 tsp salt

Cold water, as needed


Filling

400 g beef skirt or chuck, finely diced

300 g potatoes, peeled and diced

200 g swede, diced

1 small onion, finely chopped

Salt and black pepper


To finish

1 egg, beaten

Steps

  1. Rub the fats into the flour and salt until crumbly.

  2. Add cold water gradually to form a firm dough.

  3. Rest the dough briefly, then divide into four portions.

  4. Roll each portion into a circle.

  5. Place the filling ingredients on one half of each circle and season well.

  6. Fold the pastry over the filling and crimp the edge tightly.

  7. Brush with beaten egg.

  8. Bake at 180°C for 50–55 minutes until golden and cooked through.

Serve warm or at room temperature. Traditionally eaten on its own.

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