Craving a delicious and traditional British treat? Look no further! Mary Berry’s Cornish Pasty Recipe is a timeless favorite that’s guaranteed to satisfy.
This savory pastry brings the authentic flavors of Britain straight to your kitchen. Whether you’re a beginner or a seasoned chef, this recipe is perfect for cooks of all skill levels. With its flaky crust and mouthwatering filling, it’s bound to become a go-to dish in your home.
EQUIPMENT
- Rolling Pin
- Food Processor
- Knife
INGREDIENTS
- 6.5 cups all-purpose flour
- 250 grams unsalted butter, chopped
- 4 egg yolks
- 4 tsp baking powder
- 1 cup cold water
- 2 tsp salt
For the Pasty Filling
- 500 g thinly sliced skirt steak, finely chopped
- 600 g diced potatoes
- 6 tbsp diced butter
- 300 g diced rutabaga/swede
- 1.5 tsp salt
- 2 tsp ground black pepper
- 300 g chopped onion
- 2 beaten eggs (for brushing)
INSTRUCTIONS
- In a food processor, combine the flour and butter until the mixture resembles coarse crumbs.
- Add the egg yolks, baking powder, water, and salt to the food processor and pulse until the dough forms.
- Turn out the dough onto a floured surface and knead for about 5 minutes.
- Divide the dough into 16 equal portions and allow them to rest for 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a pan, cook the skirt steak until browned, then set it aside.
- In the same pan, sauté the potatoes, rutabaga/swede, onions, salt, and pepper until the vegetables are cooked through.
- Roll each portion of dough into a 10-inch circle.
- Spoon the filling onto one half of each dough circle, leaving a border around the edges.
- Brush the edges with beaten egg, then fold the dough over to enclose the filling.
- Crimp the edges to seal the pasty.
- Place the pasties on the prepared baking sheet and brush them with the remaining beaten egg.
- Cut a small slit into the top of each pasty to allow steam to escape.
- Bake for 45-50 minutes, or until the pasties are golden brown and cooked through.
- Serve warm and enjoy your delicious Cornish pasties!
NOTES
- Avoid overfilling the pastry to prevent spillage during baking.
- You can substitute any lean ground meat for the skirt steak.
- Feel free to experiment with additional spices or herbs in the filling.
- If you don’t have puff pastry, ready-made pie crust can be used instead.
- If you don’t have a large skillet, a large pot works fine for sautéing the filling.
Nutrition
Calories: 304 kcal per serving
