Name: Cornish Pasty
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: British
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 cup cold butter (diced); ½ cup ice water; 1 egg (beaten, for glazing); 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

Spoon Simple

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

Lunch·British·Medium

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.