Classic Cornish Pasty Recipe

Classic Cornish Pasty Recipe A Cornish pasty is a hearty, hand-held pastry filled with a simple combination of meat and vegetables. This traditional dish was historically eaten by miners and laborers for a convenient and filling meal. With minimal ingredients, this pasty recipe is perfect for a quick lunch or dinner. The secret lies in using high-quality meat and ensuring the filling is well-seasoned. This version stays true to tradition, with beef and root vegetables wrapped in a flaky, golden crust. Ingredients: For the Pastry: 500g (4 cups) all-purpose flour 250g (1 cup) cold butter, cubed 1 tsp salt 150ml (⅔ cup) cold water For the Filling: 300g (10 oz) beef skirt or chuck, diced into small cubes 1 large potato, peeled and diced into small cubes 1 medium onion, finely chopped 1 small turnip (or rutabaga), peeled and diced Salt and pepper to taste 1 egg, beaten (for egg wash) Instructions: 1. Prepare the Pastry: In a large bowl, mix the flour and salt. Add the cubed butter and rub it into the flour with your fingertips until it resembles breadcrumbs.