Cornish Beef Pasties (Print Version)

Hearty Cornish Beef Pasties filled with diced beef, potato, swede, and onion in a sturdy golden pastry.

# Ingredients:

For the pastry

01 - 3 1/2 cups (440 g) all-purpose flour, plus more for rolling
02 - 1 teaspoon fine salt
03 - 8 tablespoons (113 g) cold unsalted butter, diced
04 - 8 tablespoons (113 g) cold lard or vegetable shortening, diced
05 - 2/3 cup (160 ml) ice water, plus more as needed

For the filling

06 - 1 lb (450 g) beef skirt or chuck steak, trimmed and diced small
07 - 12 oz (340 g) waxy potatoes, peeled and diced small
08 - 8 oz (225 g) swede or rutabaga, peeled and diced small
09 - 1 medium yellow onion, finely chopped
10 - 1 1/2 teaspoons kosher salt
11 - 1 teaspoon freshly ground black pepper
12 - 2 tablespoons cold unsalted butter, cut into tiny pieces

For finishing

13 - 1 large egg, beaten with 1 tablespoon water

# Instructions:

01 - Whisk the flour and salt in a large bowl. Rub in the cold butter and lard until crumbly with a few small pieces left. Add ice water a spoonful at a time until the dough comes together, then knead briefly until smooth.
02 - Flatten the dough into a disc, wrap it, and chill for at least 45 minutes. This makes the pastry easier to roll and helps it hold its shape.
03 - Combine the diced beef, potato, swede, onion, salt, pepper, and small butter pieces in a bowl. Keep the filling raw and evenly cut.
04 - Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Divide the dough into 6 pieces and roll each into an 8-inch circle about 1/8 inch thick.
05 - Place filling over one half of each pastry round, leaving a 3/4-inch border. Brush the edge lightly with egg wash, fold over, press to seal, and crimp firmly along the side. Cut one small steam slit in each pasty.
06 - Brush the tops with egg wash. Bake for 15 minutes at 400°F, then reduce the oven to 350°F (175°C) and bake for 35-40 minutes more, until the pastry is deep golden and the filling is hot and tender.
07 - Cool on the baking sheet for 10 minutes before serving. The filling will be very hot and the short rest helps the juices settle.

# Notes:

01 - Makes 6 large handheld pasties.
02 - Best warm from the oven, but also good packed for lunch.
03 - Freeze unbaked pasties for up to 3 months.

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