Equipment
Ingredients
Pastry
- 500 g strong white bread flour
- 5 g salt
- 125 g lard, chilled and diced
- 125 g unsalted butter, chilled and diced
- 175 ml cold water
Filling
- 400 g beef skirt steak, cut into 1-2cm cubes
- 300 g potato, peeled and diced into 1cm cubes
- 150 g swede (rutabaga), peeled and diced into 1cm cubes
- 150 g onion, finely chopped
- 3 g salt
- 2 g black pepper, freshly ground
- 1 egg, beaten
Nutrition (per serving)
Method
Combine the flour and 5g salt in a large mixing bowl. Add the chilled lard and butter, then rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, mixing with a knife or hand until a rough dough forms. Knead briefly until smooth, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
While the dough rests, prepare the filling ingredients. Peel and dice the potato and swede into uniform 1cm cubes. Dice the beef skirt into similar sized chunks. Chop the onion finely.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Divide the chilled dough into 4 equal pieces. Roll each piece out on a lightly floured surface into a circle approximately 20cm (8 inches) in diameter and 3-4mm thick.
Layer the filling on one half of each circle in this order: potato, swede, beef, and onion. Season each layer generously with salt and pepper. Leave a 2cm border around the edge.
Brush the rim of the pastry with a little water or beaten egg. Fold the empty half of the pastry over the filling to form a semi-circle. Push the air out and press the edges firmly together.
Crimp the sealed edge by twisting the pastry over itself to create a rope-like effect along the curved side. Tuck the corners underneath.
Place pasties on the baking sheet. Brush the tops generously with beaten egg. Poke a small steam hole in the top of each pasty with a sharp knife.
Bake at 200°C (400°F) for 20 minutes to set the pastry. Then lower the heat to 160°C (320°F) and bake for another 30-35 minutes until golden brown and the filling is tender.
Remove from oven and let rest on a cooling rack for at least 10 minutes before eating. The filling will be extremely hot (internal temp >85°C/185°F).
Chef's Notes
- Beef skirt is the only acceptable cut for a true authentic texture; it contains the right amount of fat to self-baste the vegetables inside the pastry.
- Strong bread flour is used instead of plain flour because the higher gluten content creates a pastry sturdy enough to hold the heavy filling and maintain the crimp.
- Do not mix the raw ingredients in a bowl beforehand. Layering them ensures the potato at the bottom absorbs the meat juices as they cook.
- Authentic Cornish seasoning relies heavily on black pepper—be bold with it.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze baked or unbaked. If unbaked, bake from frozen adding 15-20 minutes to time.
Reheating: Reheat in a 180°C (350°F) oven for 15-20 minutes until piping hot. Microwave not recommended as pastry will soften.
