Cornish Pasty Recipe
Ground pork & beef with potatoes, parsnips, turnips, carrots, and onions baked in pastry and topped with gravy. Choice of side.
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Ingredients
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Filling
Pastry
Gravy
Method
Filling Preparation
- 1
Cook the Meat
In a large skillet, over medium heat, add the ground pork and ground beef. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
- 2
Pastry Preparation
- 3
Make the Dough
In a large bowl, mix the flour and salt. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- 4
Form the Pastry
Gradually add the cold water, mixing until the dough comes together. Divide the dough into 4 equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Roll Out the Dough
On a floured surface, roll out each disk of dough to about 1/8 inch thick. Cut out circles of dough about 8 inches in diameter.
- 7
Fill the Pastries
Place a generous spoonful of the filling on one half of each dough circle. Fold the other half over and crimp the edges to seal.
- 8
Bake the Pasties
Place the pasties on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes or until golden brown.
Gravy Preparation
- 9
Make the Gravy
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden.
- 10
Add Broth
Gradually whisk in the beef broth and soy sauce, stirring until the mixture thickens. Season with pepper to taste.