Low Sodium Cornish Pasties

Total time2 hr 10 min

Prep time45 min

Cook time55 min

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Ingredients

4 servings

For the pastry

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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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