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Cornish Pasty
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/2 cup of cold water
- 1 teaspoon of salt
- 1/2 pound of beef, diced
- 1/2 pound of potatoes, peeled and diced
- 1/2 cup of onion, finely chopped
- 1/2 cup of rutabaga, peeled and diced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine 2 cups of flour and 1 teaspoon of salt. Add the cold, cubed butter and use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
- Gradually add the cold water and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In a separate bowl, mix together the diced beef, potatoes, onion, and rutabaga. Season with salt and pepper to taste.
- Divide the chilled dough into 4 equal portions. Roll out each portion on a floured surface to form a circle about 8 inches in diameter.
- Place a portion of the filling on one half of each dough circle, leaving a border around the edge. Fold the other half of the dough over the filling to form a half-moon shape. Crimp the edges to seal the pasties.
- Place the pasties on a baking sheet lined with parchment paper. Cut a few slits in the top of each pasty to allow steam to escape during baking.
- Bake in the preheated oven for 45-50 minutes, or until the pasties are golden brown and the filling is cooked through.
- Allow the pasties to cool for a few minutes before serving. Enjoy your delicious Cornish pasties!
The Cornish Pasty is a traditional savory pastry hailing from Cornwall, England. Dating back to the 13th century, it was popular among tin miners due to its convenient, portable nature. The classic recipe features a flaky, golden crust filled with diced meat, potatoes, swede (rutabaga), and onions, seasoned with salt and pepper. The pasty's distinctive crimped edge served as a practical handle, allowing miners to eat without contaminating their meal with dirty hands. Today, the Cornish Pasty is celebrated as a beloved regional specialty, with the town of St. Ives and the Chough Bakery in Padstow renowned for their exceptional versions. The key to a perfect pasty lies in achieving a tender, buttery crust and a well-seasoned, hearty filling. While the traditional recipe remains iconic, creative variations such as vegetarian or gourmet fillings have also gained popularity. Whether enjoyed fresh from a local bakery or homemade, the Cornish Pasty continues to be a cherished culinary tradition, offering a taste of Cornwall's rich history with every delicious bite.
90 min
4
550 calories
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