Cornish Pasty (British Hand Pie with Beef and Root Vegetables)
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Beef, potato, rutabaga (swede), and onion are sealed into the pastry raw, so the juices they release while baking stay inside and act as the gravy.
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Cutting everything to about 1 cm lets the raw filling cook through. The hand pie grew out of a portable meal for miners in Cornwall, England, and the thick crimped edge served as a handle.
Ingredients
Instructions
- 1
Rub 140 g butter into 350 g flour with part of the salt until the mixture looks sandy.
Add cold water little by little just until it holds together, then chill the dough for 30 minutes.
- 2
Cut the 300 g beef, 220 g potatoes, 160 g rutabaga, and 120 g onion into even pieces about 1 cm wide.
Do not leave large chunks, because the filling goes in raw and must cook through inside the pastry.
- 3
Season the diced beef and vegetables with the remaining salt and pepper, then toss gently.
Avoid squeezing or overmixing, which can draw out too much liquid before the pasties are sealed.
- 4
Divide the chilled dough and roll each piece into a circle about 3 to 4 mm thick.
Place the filling on one side only, leaving a 2 cm clean border so the edge can seal tightly.
- 5
Fold the dough over the filling, press out trapped air, and crimp the edge firmly into a half-moon shape.
Beat the egg and brush it evenly over the surface for a glossy crust.
- 6
Bake in a preheated 200C oven for 40 to 45 minutes.
Remove the pasties when the crust is deep golden and the base feels firm, then rest them for 5 minutes before serving hot.
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