Cooking Lucid
Cornish Pasty
Golden half-moon pastries filled with beef, potato, swede, and onion — the portable lunch of Cornish miners, still perfect today.
Prep 30 min
Cook 45 min
Total 1h 15m
Serves 6
Ingredients
Step 1 — Make pastry
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter (diced)
- ½ cup ice water
- 1 egg (beaten, for glazing)
Step 2 — Filling
- 1 lb beef skirt steak (diced small)
- 2 potatoes (diced small)
- 1 swede or rutabaga (diced small)
- 1 onion (diced small)
- 2 tbsp butter
- Salt and pepper
Instructions
- 1
Make pastry
Rub butter into flour and salt until crumbly. Add ice water until dough forms. Chill 30 minutes.
- 2
Fill and crimp
Roll dough into circles. Pile filling on one half, dot with butter. Fold over and crimp edges tightly. Cut a steam vent. Brush with egg.
- 3
Bake
Bake at 375°F 40–45 minutes until deep golden. Serve hot or at room temperature.
Nutrition per serving: 540 cal · 22g protein · 48g carbs · 30g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
