Description
Cornish-style pasties bring hearty comfort straight from Cornwall’s culinary heritage, wrapping savory meat and vegetables in a golden, flaky pastry embrace. Packed with traditional flavors and rustic charm, these hand-held pockets promise a delicious journey through British regional cuisine you’ll savor bite by bite.
Ingredients
Scale
Meat:
- 1 pound (454 grams) beef or pork tenderloin, cut into 1-inch pieces
Vegetables:
- 1 1/2 cups (225 grams) potatoes, peeled and cut into 1/4-inch cubes
- 1 1/2 cups (225 grams) rutabaga, peeled and cut into 1/4-inch cubes
- 1 1/2 cups (225 grams) onion, chopped (about 1 large onion)
- 1 1/2 cups (225 grams) carrots, peeled and cut into 1/4-inch cubes (about 3 medium carrots)
Seasonings and Additional Ingredients:
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 14 to 16 teaspoons unsalted butter
Pastry:
- 14 to 16 Pepperidge Farm Puff Pastry Shells, thawed
Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
- Transform the meat into a finely chopped consistency using a food processor, ensuring uniform texture through intermittent pulsing.
- Incorporate diced potatoes, rutabaga, onions, and carrots into the meat mixture, carefully blending until ingredients are evenly distributed with a consistent, rustic appearance.
- Warm the oven to 350°F and prepare a baking sheet with non-stick aluminum foil for optimal pastry performance.
- Gently roll each puff pastry sheet into circular shapes approximately 7-8 inches in diameter, maintaining a delicate and even thickness.
- Position the pastry on a dough press, strategically placing a small dollop of butter on one half of the circular surface.
- Layer the meat and vegetable mixture generously across the buttered section, ensuring balanced distribution without overfilling.
- Moisten the pastry edges using water, creating a secure sealing mechanism for the filling.
- Carefully fold the pastry, creating a classic half-moon shape, and press edges firmly to prevent leakage during baking.
- Trim any irregular edges to maintain a professional, uniform appearance.
- Whisk egg with water to create a glossy wash, then delicately brush the pastry surface for a golden, appetizing finish.
- Bake in the preheated oven for approximately one hour, monitoring until the pastry achieves a rich, bronzed color and the internal filling reaches complete doneness.
Notes
- Customize the meat by using ground lamb or turkey for a different flavor profile that adds excitement to the traditional recipe.
- Finely chop vegetables instead of pulsing to maintain a more rustic, chunky texture that captures the authentic Cornish pasty feel.
- Prevent soggy bottoms by preheating the baking sheet or using a pizza stone to ensure a crisp, golden crust that crackles with each bite.
- Experiment with seasonings like thyme, rosemary, or worcestershire sauce to elevate the filling’s depth and create a more complex taste experience.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg