🥟 Cornish Pasty Recipe (Classic Meat & Potato Hand Pie)

 🥟 Cornish Pasty Recipe (Classic Meat & Potato Hand Pie)

Ingredients:

For the pastry:

2 ½ cups all-purpose flour

1 tsp salt

1 cup (225g) cold unsalted butter, cubed

6 tbsp cold water

1 egg (for egg wash)

For the filling:

1 lb (450g) minced beef (or steak, finely chopped)

1 large potato, peeled & diced small

1 small onion, finely chopped

1 small turnip or rutabaga, diced small (optional, but traditional)

Salt & pepper to taste

1 tsp dried thyme or mixed herbs (optional)

Instructions:

Make the Pastry:

In a large bowl, mix flour and salt.

Add cold butter cubes and rub them into the flour until it resembles breadcrumbs.

Add cold water gradually and mix until a dough forms. Wrap and chill for 30 minutes.

Prepare the Filling:

In a bowl, mix the beef, diced potato, onion, turnip (if using), salt, pepper, and herbs.

Assemble the Pasties:

Preheat oven to 375°F (190°C).

Roll out the dough on a floured surface and cut into large circles (about 8 inches wide).

Place a handful of filling in the center of each circle.

Fold the dough over to form a half-moon shape and crimp the edges tightly.

Brush with beaten egg for a golden finish.

Bake:

Place on a parchment-lined baking sheet.

Bake for 45-50 minutes or until golden brown.