Cornish Pasty (British Hand Pie with Beef and Root Vegetables)
Cornish pasty is a traditional British hand pie from Cornwall, made by encasing raw diced beef, potatoes, rutabaga, and onion inside a sturdy pastry of flour, butter, salt, and water. Because the filling goes in uncooked and sealed, the meat and vegetables steam inside the crust during baking, concentrating their juices into a rich, savory gravy within the pastry. Crimping the edges tightly is essential to prevent the juices from leaking during the forty-to-forty-five-minute bake at 200 degrees Celsius. Cutting the filling small enough ensures even cooking throughout. An egg wash brushed over the surface before baking produces a glossy, golden crust.
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Instructions
- 1
Combine flour, butter, salt, and a little water; chill the dough.
- 2
Dice beef and vegetables, then season with salt and pepper.
- 3
Roll dough into circles and place filling on one side.
- 4
Fold over, crimp edges tightly, and brush with egg wash.
- 5
Bake at 200C for 40-45 minutes until fully cooked.
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