Cornish Pasties
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Learn more →Ingredients
4 servings
For the pastry
- 3 cups all-purpose flour
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cubed
- 6 tbsp lard or vegetable shortening, cold and cubed
- 6–8 tbsp ice water
For the filling
- 12 oz skirt steak or beef chuck, cut into ¼-inch dice
- 1 cup swede (rutabaga), peeled and cut into ¼-inch dice
- 1 cup waxy potato, peeled and cut into ¼-inch dice
- 1 medium yellow onion, finely diced
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- 1 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg, beaten
Instructions
- 1
Combine the flour and 1/2 tsp salt in a large mixing bowl. Add the cold cubed butter and lard, then rub the fats into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
- 2
Add the ice water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Turn out onto a lightly floured surface, press into a flat disc, wrap tightly, and refrigerate for 30 minutes.
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