Cornish pasty

Ingredients:

For the Pastry:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup (225g) unsalted butter, chilled and diced

1/4 cup cold water (more if needed)

For the Filling:

1 cup (150g) diced potatoes

1 cup (150g) diced swede (rutabaga) or turnip

1 cup (150g) diced onion

1 cup (150g) diced beef (such as chuck or skirt)

1 tablespoon beef gravy granules (optional, for extra flavor)

Salt and pepper, to taste

1 tablespoon chopped fresh parsley (optional)

1 egg, beaten (for egg wash)

Instructions:

1. Make the Pastry:

In a large bowl, combine the flour and salt. Add the diced butter and rub it into the flour until the mixture resembles coarse breadcrumbs.

Gradually add the cold water, a tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

In a large bowl, mix the diced potatoes, swede, onion, and beef. Season with salt, pepper, and parsley (if using). If desired, stir in the beef gravy granules.

3. Assemble the Pasties:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the pastry on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut out circles about 7-8 inches (18 cm) in diameter.

Place a generous spoonful of filling on one half of each pastry circle, leaving a border around the edge.

Brush the edge of the pastry with a little water. Fold the pastry over the filling to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork or by pinching with your fingers.

Place the pasties on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.

4. Bake:

Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.

5. Serve:

Allow the pasties to cool slightly before serving. Enjoy warm or at room temperature.

This classic recipe captures the essence of a traditional Cornish pasty.