Cornish-Style Pasties

Name: Cornish-Style Pasties
Yield: Makes six large pasties or twelve smaller ones
Cuisine: British
Ingredients: 1 batch Pasty Dough; 45 g unsalted butter, chilled and cut into 6 or 12 pieces; ½ teaspoon freshly ground black pepper; 680 g beef skirt steak, trimmed of excess fat and cut into 1.25 cm chunks; 200 g white onion, cut into 1.25 cm dice; 1 teaspoon fine sea salt; 450 g Maris Piper or other all-rounder or waxy potatoes, peeled and cut into 1.25 cm dice; 225 g swede, peeled and cut into 1.25 cm dice; Egg wash: 1 egg whisked with a Pinch of salt; Egg wash: 1 egg whisked with a Pinch of salt; Egg wash: 1 egg whisked with a Pinch of salt; 450 g Maris Piper or other all-rounder or waxy potatoes, peeled and cut into 1.25 cm dice

Preparation info

Makes
six
large pasties smaller ones

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

The recipe below is for the steak-filled classic, with a few Variations for taking off on your own. Many thanks to my London friends Rachel Fletcher and her husband, Stephen Fagg, for devoting part of a Cornwall vacation to tasting and photographing pasties for me.

Ingredients

450 g Maris Piper or other all-rounder or waxy potatoes, peeled and cut into 1.25 cm dice
225 g swede, peeled and cut into 1.25 cm dice

Europe
France
United Kingdom
Italy
Lunch
London
Pie
Mediterranean

Method

Put the potatoes and swede in a saucepan and fill with enough water to cover. Bring to the boil over a medium heat and cook for 2 minutes. Drain and cool.
Combine the potatoes, swede and onion in a bowl and sprinkle with the salt and pepper. Use a rubber spatula to fold the vegetables together and then fold in the meat.
To form the pasties, divide the