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Cornish Pasty

Cornish Pasties | How to be Awesome on $20 a Day

Juicy meat and veg wrapped in a flaky pastry crust make these Cornish Pasties super awesome!

  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 80
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: British

Ingredients

Scale

Pasty

  • 450g plain flour
  • 2tsp baking powder
  • 1 tsp salt
  • 125g unsalted butter
  • 2 egg yolks
  • 125ml cold water

Pasty filling

  • 450g potato (finely diced)
  • 100g carrots (finely diced)
  • 150g onion (finely diced)
  • 400g ground beef
  • Salt and black pepper
  • 1 tbsp plain flour
  • 40g butter
  • 1 egg (beaten)

Instructions

For the pasty

  1. Put the flour, baking powder, salt, butter and egg yolks into the food processor. Give it a buzz until thoroughly mixed. Slowly add the water and continue mixing until the dough forms. Wrap the dough in saran wrap and place in the fridge for at least an hour.
  2. Preheat the oven to 350 degrees.
  3. Split the dough into 4 peices and roll out into 9 inch circles.

For the filling

  1. Add the veggies to your food processor. Season them with salt and pepper to taste and mix for a few seconds. The bigger you want your veggie chunks, the shorter the time in the processor.
  2. Mix the flour into the ground beef and add the mixture into the food processor. Buzz for a few seconds, until the veggies and beef are thoroughly mixed.
  3. Add the mixture to one half of each dough circle and fold the other half over, forming a “D-shaped” pasty.
  4. Crimp over the edges to seal, cut a “steam hole” in the top and wash the whole pasty with your beaten egg.
  5. Place onto a baking sheet and into the oven for 50 minutes.
  6. Wait 4 or 5 minutes to cool, then devour!

Notes

Top tip

  • Serve with mashed potatoes and gravy for best results!

Keywords: Pastry, Meatl, Vegetables

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