Beef Cornish Pasty
Prep-ahead & Freeze
English comfort food at its very best, Cornish pasties enjoy a long and rich heritage. It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal. This is a modern take on in, as the inclusion of carrots and herbs isn't traditional!
1 potato, cubed
Salt & Pepper
250g beef eye fillet, cubed
1 tbsp butter, softened
Shortcrust pastry, store bought or homemade
1 egg for the glaze
1 cup onion, cubed
1 cup carrot, cubed
1 tbsp parsley, chopped
Preheat the oven at 180C / 350F. Mix all the filling ingredients and season well.
Roll out the pastry on a floured surface to about 5mm thick and cut out circles to your desired size using a plate as a reference. Divide the filling between the pastry, leaving space around the edge and top each with a dollop of butter.
Brush the edge with egg wash, then press the edges together to seal. Crimp at the top in a Cornish like manner (see demo in our demo video)
Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.
Cornish pasties also freeze very well. Make and cook the pasties, then cool, cover and freeze. Defrost in the refrigerator overnight. Reheat in the oven, uncovered until hot throughout.
Smarter Baking Hacks
Calories 427, Fat 21.9 grams, Cholesterol 92 milligrams, Sodium 98 milligrams, Carbs 32.5 grams, Protein 24.1 grams