adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cornish Pasty
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory steak and veggie filled Cornish pasties - a perfect, easy meal option.
Ingredients:
  • 2 small carrots
  • 2.125 cups all-purpose flour, or more as needed
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup butter, diced
  • 0.5 cup water
  • 1.25 pounds rump roast, cubed
  • 2 potatoes, peeled and diced
  • 1 onion, chopped
  • salt and pepper to taste
  • 2 tablespoons milk
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • In a small saucepan, simmer the carrots in water until tender, about 10 minutes. Allow them to cool down before slicing.
  • As carrots simmer, combine flour, baking powder, and salt in a bowl. Rub in butter until the mixture resembles coarse crumbs. Stir in water and add more flour if needed to reduce stickiness.
  • Roll the dough to a 1/4-inch thickness and cut out six 5-inch circles without stretching the dough.
  • Combine the meat with carrots, potatoes, and onion, then season with salt and pepper according to your taste preferences.
  • Spread the filling over one side of each pasty base. Moisten the edges of the pastry and fold it over the filling. Press the edges together with a fork to seal.
  • Place the uncooked pastries on a baking sheet. Brush the tops with milk and gently make a small slit on each one to release steam during baking.
  • Bake in the preheated oven at 375 degrees F (190 degrees C) for 10 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake for an additional 35 minutes.

Similar Recipes