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Chef John's Cornish Pasty
Chef John's Cornish Pasty
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
205 minutes
Delicious Cornish pasties filled with savory skirt steak, onions, potatoes, and turnips by Chef John.
Ingredients:
  • 4 cups bread flour
  • 3 ounces cold lard
  • 2 ounces cold butter
  • 1.5 teaspoons salt
  • 0.66666668653488 cup ice water, or as needed
  • 12 ounces beef skirt steak, cubed
  • 1 cup diced Yukon Gold potatoes
  • 0.5 cup diced onion
  • 0.33333334326744 cup diced turnip
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons butter, cut into 8 thin slices
  • 1 large egg, beaten
  • 1 teaspoon water
Instructions:
  • Combine flour, lard, cold butter, and 1 1/2 teaspoons salt in a bowl. Use a pastry blender to cut them together until the mixture resembles coarse crumbs. Create a well in the center, add ice water, and mix with a fork until the dough begins to form. Use your hands to shape into a dough ball.
  • Place dough on a lightly-floured surface and knead for 2 minutes until smooth and firm. Wrap dough in plastic wrap and refrigerate for at least 2 hours until chilled.
  • Preheat the oven to 350°F (175°C) and prepare a baking sheet with a silicone baking mat.
  • Combine steak, potatoes, onion, turnip, salt, black pepper, and cayenne pepper in a bowl and stir until well mixed.
  • Whisk egg and 1 teaspoon water until combined in a small bowl.
  • Take the dough and separate it into 4 equal portions. Roll out each portion until it's about 1/8-inch thick and 8 inches in diameter. Brush each round with the egg mixture.
  • Divide the steak mixture evenly onto each round of dough, slightly off-center. Place 2 slices of butter on top of each portion. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Trim any excess dough. Place pasties on baking sheet, crimp the edges with a fork, gently poke the center with the fork, and brush the tops with the egg mixture.
  • Bake in the preheated oven until golden and bubbly, approximately 1 hour. Then, allow it to cool on a wire rack for 5 to 10 minutes.

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