Chef John's Cornish Pasty recipe
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Ingredients
- 4 cups bread flour 3 ounces cold lard 2 ounces cold butter 1 ½ teaspoons salt ⅔ cup ice water, or as needed 12 ounces beef skirt steak, cubed 1 cup diced Yukon Gold potatoes ½ cup diced onion ⅓ cup diced turnip 1 ½ teaspoons salt 1 teaspoon freshly ground black pepper 1 pinch cayenne pepper 2 tablespoons butter, cut into 8 thin slices 1 large egg, beaten 1 teaspoon water
Nutrition Info
- 499.4 caloriescarbohydrate: 10.1 gcholesterol: 138.5 mgfat: 45.5 gfiber: 1.3 gprotein: 12.9 gsaturatedFat: 22 gservingSize: -sodium: 1920.9 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Cornish Pasty
Directions
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Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together, use hands to form into a dough ball.
Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
Beat egg and 1 teaspoon water together in a small bowl.
Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork, poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.