Cornish Pasties are one of my favorite British foods of all time! They’re so divine freshly baked from the bakery, but even the store-brought kind are delicious, warmed up and served with tomato ketchup. Mmmm. Sometimes I wonder if I eat strange things because i’m British, or just because i’m me… I guess my American friends will never know! 😉 

I don’t get to take my family to England very often, but I take every opportunity I can to immerse them in their British heritage– and food is a big part of that. I have one child that begs me to make them marmite on toast and it makes me feel like I am doing something so right as a Mother!

My family also love Cornish pasties, and since we’re always on the go lately, driving to the next town to ballet and lyrical and taekwondo and boy scouts, I couldn’t think of a better meal to grab and eat on the road.

I know I make it all sound very simple… but actually this is the one post I have made so far that I can’t write: “I love how quick and simple this recipe is!” Because it’s not. Making the pastry from scratch, making the filling by peeling and chopping veggies and meat, assembling it– including crimping the pasties just right, then baking them for almost a whole hour, and the clean up! They can be pretty time-consuming. But they are also quite therapeutic to make: crimping away while the baby is sleeping and your favourite movie is playing in the background. Also, this is one of those recipes that I can say: it’s worth every bit of time and effort put in because they are as delicious as the ones straight from a British bakery! This is a taste of home, and it makes me so happy to share it with my family and all of you!

Traditional Cornish Pasties

Serves: 6
Cooking Time: 2.5 hrs

Ingredients

{For the Pastry}

• 3 1/2 cups bread flour
• 2/3 cup crisco
• 2 Tbsp butter
• 1/2 Tbsp salt

{For the Filling}

• 3/4 cup water
• 1 1/2lbs skirt steak
• 1 medium onion
• 1 lb dutch baby yellow potatoes
• 1 medium swede/rutabaga
• 2 tsp salt
• 1 tsp black pepper

+ 1 egg, beaten

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, crisco, butter, salt and water until combined. Change out the attachment to a dough hook and knead in the mixer for 3-4 minutes until the dough is clear and elastic.
2. Roll out the dough on a floured surface to about a 1/4″ thickness, then trace a small salad plate 6 times. Refrigerate the circles of dough while you prepare the filling.
3. Preheat the oven to 400degF.
4. Cut the steak into bite sized pieces and add to a large mixing bowl. Thinly slice the onion, rutabaga and potatoes then add to the mixing bowl with the steak. Season with salt and pepper.

To assemble:
1. Coat the rim of the pastry circle with beaten egg, then add a cup of the steak and vegetable filling to the center. Fold the pastry over the filling and press down the edges, then crimp around the entire rim. Pierce with a fork or knife on top, then brush with beaten egg.
2. Bake at 400degF for 55 mins, or until dough is golden brown.

Notes

  
<3 Sarah