Cornish Pasty

This easy Cornish pasty recipe uses a hearty combination of steak and veggies as filling for delicious individual pastries — perfect for any meal.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 558 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 onion, chopped
• 2 potatoes, peeled and diced
• 2 small carrots
• salt and pepper to taste
• 0.25 teaspoon salt
• 0.5 cup water
• 2.1875 cups all-purpose flour, or more as needed
• 0.5 cup butter, diced
• 1.25 pounds rump roast, cubed

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Place carrots in a small saucepan and cover with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.

Step 3

While carrots cook, sift flour, baking powder, and salt together in a bowl. Add butter and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.

Step 4

Roll out dough to about 1/4-inch thick. Cut out six 5-inch circles. Do not stretch the dough.

Step 5

Mix meat together with carrots, potatoes, and onion. Season with salt and pepper to taste.

Step 6

Cover half of each pasty base with the filling. Moisten pastry edges and fold over the filling. Press edges together with a fork to seal.

Step 7

Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.

Step 8

Bake in the preheated oven for 10 minutes. Turn oven down to 350 degrees F (175 degrees C) and bake for 35 more minutes.