Meat Pasty

This meat pasty delivers a satisfying blend of savoury beef, tender root vegetables, and flaky shortcrust pastry. It’s a rustic handheld meal that celebrates British culinary heritage in the most delicious way.

True Cornish Pasty Recipe - TheRecipe.Website

Prep Time 40

Cook Time 50

Total Time 1 30

Servings Large Pasties

Ingredients

For the Pastry:

500 g plain flour
120 g unsalted butter cubed
120 g lard cold cubed
1 tsp salt
6 tbsp cold water

For the Filling:

300 g beef steak skirt finely diced
250 g potatoes Maris Piper, peeled and diced small
200 g swede peeled and diced small
1 medium onion finely chopped
salt to taste
freshly ground black pepper to taste
1 knob unsalted butter for extra richness

For Assembly:

1 large egg free range beaten

Instructions

Make the pastry:

In a large bowl, rub the flour, butter, lard, and salt together until the mixture resembles breadcrumbs.
500 g plain flour, 120 g unsalted butter, 120 g lard, 1 tsp salt
Gradually add cold water, a tablespoon at a time, until it comes together into a firm dough. Wrap and chill for 30 minutes.
6 tbsp cold water

Prepare the filling:

In a bowl, mix together the beef, potato, swede, and onion. Season well with salt and pepper. (Optional: add a small dot of butter per pasty for extra flavour.)
300 g beef steak, 250 g potatoes, 200 g swede, 1 medium onion, salt, freshly ground black pepper, 1 knob unsalted butter

Assemble the pasties:

Preheat the oven to 180°C (fan) / 200°C / 400°F / Gas Mark 6.
Divide the pastry into 4 equal pieces. Roll each into a round about 20cm across.
Place a generous amount of filling on one half of each circle, leaving a border. Dampen the edges with a little water, fold the pastry over, and crimp tightly along the edge to seal.

Glaze and bake:

Place the pasties on a lined baking tray. Brush with beaten egg.
1 large egg
Bake for 50–60 minutes until golden brown and cooked through.

Nutrition