How to Make English Beef Pasty
Cornish Pasties with tender peppery chunks of beef mixed with melt-in-your-mouth vegetables, all wrapped up in buttery golden pastry. The Cornish Pasty is ane of the most famous foods to come out of the southward of England, and I can completely understand why the Cornish folk have so much pride in this tasty hand-held meal.
We love visiting Cornwall and often take little trips down south to wander around beautiful little coastal towns.
Nosotros often eat a fair few Cornish pasties when we're at that place.
In fact Gracey shockingly announced on one occasion that she'd rather have a Cornish pastie than an ice cream!
She was delighted when I told her I'd teach her how to make them.
The Cornish pasty goes back hundreds of years, only they're most commonly known to have been a staple food of the poorer classes going back to the 18th century. Miners used to have the pasties into the tin mines, and they'd be nutritious and filling enough to keep the workers going all solar day.
The specific shape of the pastie was idea to accept come around for expert reason besides.
The crimped chaff on the side was used as a kind of handle. The levels of arsenic in the tin mines meant that the miners hands would be grubby and likely covered in this highly toxic substance. And so the miners would hold onto the crust to eat their pastie, and then discard information technology.
Personally I honey the chaff, but I think I could exist persuaded to chuck it away if it was covered in arsenic!!
These Cornish Pasties are filled with a mixture of well-seasoned steak, onions, potatoes and swede (or rutabaga/yellow turnip if you're in the U.s.). The meat and vegetables are placed in the pastry raw, with a really practiced pinch of salt and pepper and a few dots of butter, then sealed and cooked in the pastry. There's no sauce inside a Cornish gluey, simply the cooked filling ends upwardly so tender and moist that information technology's not needed.
What do we need
How to make the shortcrust pastry
This is a bones shortcrust pastry, so you can supplant with store-bought if you adopt.
- Identify flour, baking powder and salt into a food processor and give a quick mix.
- Add in cubed butter and whizz until the mixture turns into breadcrumbs.
- Add in egg yolks and mix, then, with the motor on, add in water a bit at a time until the dough comes together into a ball.
- Wrap the pastry in clingfilm or wax newspaper (<-- chapter link) and refrigerate for an hour.
- Roll out the pastry and cutting circles into the dough using a side plate as a template.
Making the pasties
Total ingredients, quantities, timings and temperatures in the recipe card at the lesser of the post.
- Mix cubed potato, swede/rutagaba, onion, steak, table salt and pepper in a big bowl.
- Place a really skilful handful of the mixture onto on side of one of the pastry circles and dot a little butter on height.
- Castor egg wash around the edge of the pastry circumvolve and fold the other side of the pastry over the meat until the edges run across and you accept a semi-circumvolve.
- Seal firmly and crimp with your fingers (cheque out my video beneath to see how to do this).
- Make a picayune pigsty in the tiptop of the gummy using a sharp knife to permit out the steam. Repeat with the remaining pasties and so brush egg wash over the top of all the pasties.
Bake for l minutes until golden brownish.
Yous mean you add together the meat raw?
Yeah! We're using a good quality cut of beef, so it simply needs the light cooking inside the pasty. The juices that are released from the meat during cooking will season the veggies and brand the filling lovely and juicy.
The all-time cut of beef for Cornish Pasties
Brim steak, sirloin or ribeye are the best cuts for the most tender and juicy meat for a Cornish viscous filling.
Note: skirt steak can be a fiddling on the tough side, but small pieces that have been cut against the grain will even so be plenty tender plenty.
Don't be tempted to use braising/chuck/stewing beef or the meat volition be chewy and tough.
Why don't they have any sauce/gravy?
The cooking of the meat releases lovely flavoured juices in the sticky. A gravy just isn't needed!
Besides, ketchup for dipping is a MUST for a Cornish sticky. Well, that's my opinion anyway.
The Recipe Video:
Cornish Pasties
Cornish Pasties - moist and tender traditional paw pies filled with steak, onion, tater and swede (rutabaga)
Pastry:
- 3 ⅔ cups (450g) plain (all purpose) flour - plus a couple of tbsp extra for rolling out the pastry and sprinkling on the tray later
- 2 tsp baking powder
- 1 tsp salt
- ½ cup + 1 tsp (125g) unsalted butter - chopped into chunks
- ii egg yolks
- ½ loving cup +1 tsp (125 ml) cold water
Filling:
- 1 lb (450g) irish potato - peeled and finely diced
- ⅓ lb (150g) swede/rutagaba - peeled and finely diced
- ⅓ lb (150g) onion - peeled and finely chopped
- ⅔ lb (300g) brim steak or sirloin steak - finely chopped, with fat discarded (weigh the meat after discarding the fat)
- 1 tsp salt
- 1 tsp ground black pepper
- iii tbsp (or 9 tsp) unsalted butter - chopped into small cubes
- 1 egg - beaten
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Commencement make your pastry. Place the flour, baking powder and common salt into a food processor and give a quick mix.
-
Add together in the butter and whizz until the mixture turns into breadcrumbs.
-
Add in the egg yolks and mix, and so, with the motor on, add in the water a chip at a time until the dough comes together into a ball. You may non demand all the h2o.
-
Accept the pastry out of the food processor, wrap in clingfilm or wax paper (<--affiliate link) and air-condition for an hour.
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Preheat your oven to 180C/350F. Take two big baking trays and sprinkle them with some flour.
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Take your pastry out of the fridge and curlicue out on a floured surface until you become a thickness y'all tin cut, that won't tear easily. I find that's nearly 3mm.
-
Cutting circles into the dough using a plate that about xx-21cm (approx 8") bore every bit a template. I find that I get 3 circles out of the starting time lot. So I re-ringlet and get two circles, so I re-coil and get one final circle. Yous can place the circles stacked onto a plate then long as you have a sprinkling of flour between each layer.
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In a big bowl, mix your spud, swede/rutagaba, onion, steak, salt and pepper.
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Take one of your pastry circles and place it onto your work surface. Place a really good scattering of the meat mix onto half of the circumvolve, leaving a 2cm border around the edge. It'll look like a lot of mixture, but information technology needs to be packed full.
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Dot 1 ½ tsp butter (from the 3 tbsp butter) on top of the meat and veg pile.
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Take your browbeaten egg, and using a pastry brush, paint a trivial of the egg wash around the border of the circumvolve. This volition help the pastry stick together.
-
Now, fold the other side of the pastry over the meat until the edges come across and y'all have a semi circle. Seal firmly and crimp with your fingers (check out my video above to see how)
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Identify your gluey onto your blistering tray and make a niggling hole in the acme using a sharp knife to let out the steam. Repeat with the remaining pasties.
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Brush the remaining egg wash over the top of the pasties and place in the oven for 50 minutes until golden brown.
-
Take out of the oven and leave to cool for v minutes before eating.
Tin I make them alee?
Yes, brand and cook the pasties, and then cool, comprehend and refrigerate them.
Reheat in the oven, uncovered, at 190C/375F for thirty minutes, until pipage hot throughout.
Can I freeze them?
Yeah, brand and melt the pasties, and then cool, cover and freeze.
Defrost in the refrigerator overnight. Reheat in the oven, uncovered, at 190C/375F for thirty minutes, until pipage hot throughout.
Can I use store-bought pastry?
Yes, you tin can replace the homemade pastry with store-bough shortcrust pastry.
The best cut of beef for Cornish Pasties
Brim steak, sirloin or ribeye are the best cuts for the most tender and juicy meat for a cornish pasty filling.
Notation: skirt steak can be a trivial on the tough side, but modest pieces that take been cut against the grain will yet be plenty tender enough.
Don't be tempted to add braising/chuck/stewing beef or the meat will be chewy and tough.
.
Recipe Source:
Adapted from a Hairy Bikers recipe
Nutritional Information is per pasty.
Calories: 669 kcal Carbohydrates: 72 g Poly peptide: 22 m Fat: 32 g Saturated Fat: eighteen one thousand Cholesterol: 182 mg Sodium: 1026 mg Potassium: 821 mg Fiber: 4 m Sugar: 2 g Vitamin A: 815 IU Vitamin C: xvi.vii mg Calcium: 143 mg Fe: 7.4 mg
This mail service was first published in August 2014. Updated in April 2020 with new photos, tips and video.
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