Authentic Cornish Pasties Recipe: A Taste of History

Ingredients

• 1.5 cups all-purpose flour
• 0.25 teaspoon salt
• 0.5 cup shortening
• 0.25 cup cold water
• 0.75 pound boneless beef sirloin, cubed
• 1 medium onion, sliced
• 2 medium potatoes, peeled and thinly sliced
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 0.25 cup water, or as needed

Instructions

1. In a medium bowl, combine flour and 1/4 teaspoon of salt. Cut in butter using a fork or pastry blender until the mixture resembles coarse crumbs. Gradually stir in cold water with a fork until the dough forms a ball. Knead lightly a couple of times, then divide the pastry in half. The pastry can be refrigerated for later use at this point.
2. Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll each pastry half into a 10-inch circle.
3. Arrange half the potato slices in a line down the center of each circle, leaving at least 1 inch uncovered at each end. Layer onion slices over the potatoes, and season with salt, pepper, and dried parsley. Top with half the beef cubes, then season again with salt, pepper, and dried parsley. Fold the pastry edges over the filling, tucking in the ends to seal.
4. Transfer the pastries to a greased baking sheet. Cut a few slits in the top of each pasty to allow steam to escape.
5. Bake for 45 minutes in the preheated oven. Remove from the oven and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on top of the pasties. Return to the oven and bake for another 15 minutes, or until golden brown. Serve whole or cut in half.

Nutrition

• Calories: 621 kcal
• Fat Content: 34 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 186 mg
• Protein Content: 21 g
• Cholesterol Content: 45 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g