Chef John's simple Cornish pasty recipe is filled with beef skirt steak, diced onion, Yukon Gold potatoes, and diced turnips. The pastry includes lard.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
499 Calories
Recipe Instructions
Step 1
Beat egg and 1 teaspoon water together in a small bowl.
Step 2
Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
Step 4
Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
Step 5
Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
Step 6
Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
Step 7
Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
Step 8
Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
