Cornish Pasty

Of all the different pies and pasties out there, my favorite has to be a Cornish Pasty. The English definitely mastered this recipe as the original Cornish Pasty from Cornwall received PGI status in Europe. Google it if you want…

So this here is my version of this popular comforting meal, usually made with meats like beef or pork, with onion, parsnips and potato. Usually the meats are raw when closed up with pastry, but mine is slightly different.

I used beef cubes that I flash fried with sauteed onion, garlic, chili, carrot and potato – and added some flavor with lovely fresh rosemary and thyme.

For this meal to score high points with the family, you should think about making extra gravy to serve it with, maybe some mixed vegetables or just do it the original way with crunchy chips. It is a great lunchbox idea, right? Also, the pastry can freeze for up to two months. Hope you try it out!

Make your own vegetarian version by replacing the meat with chopped veggies.

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Cornish Pasty

An easy recipe of flash fried beef with vegetables encased in fluffy pastry - the perfect Cornish Pasty.

Votes: 2
Rating: 2.5
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Prep Time

10 min

Cook Time

30 min

Servings

pies MetricUS Imperial

Ingredients

Pastry

• 250 gr butter softened
• 250 ml sour cream
• 1 tablespoon lemon juice
• 3 cups flour

Filling

• 15 ml olive oil
• 400 gr beef cubes
• 2 tablespoon olive oil to saute veggies
• 1 onion peeled and finely chopped
• 2 carrots peeled and finely chopped
• 1 potato peeled and chopped fine
• few sprigs fresh rosemary and thyme
• 1 cup beef stock
• 2 tablespoons flour
• salt and black pepper to season
• 1 large egg whisked

Prep Time 10 min Cook Time 30 min Servings pies MetricUS Imperial Ingredients Pastry 250 gr butter softened 250 ml sour cream 1 tablespoon lemon juice 3 cups flour Filling 15 ml olive oil 400 gr beef cubes 2 tablespoon olive oil to saute veggies 1 onion peeled and finely chopped 2 carrots peeled and finely chopped 1 potato peeled and chopped fine few sprigs fresh rosemary and thyme 1 cup beef stock 2 tablespoons flour salt and black pepper to season 1 large egg whisked

Votes: 2 Rating: 2.5 You: Rate this recipe!

Instructions

1. First off, in a mixing bowl, combine the ingredients for the pastry and work through it until you have a firm dough. Refrigerate.
2. In a saucepan, heat the oil until smoking hot, and flash fry the meat until just done. Remove from pan.
3. Add the rest of the oil and saute the vegetables, until translucent and soft.
4. Add the herbs, stock and flour, season and simmer for a few minutes until slightly thickened.
5. Add the meat, mix through.
6. Roll the dough to about 2 mm thick, and press out if you need individual pies, or simply line a pie dish with dough, fill it up with filling, and cover it with another topping of dough. Egg wash the top.
7. Bake in the oven for 15 minutes until golden brown, at 180 degrees Celsius.

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