Cornish pasties are delicious pastries filled with tender cuts of beef and vegetables! The golden brown flaky crust absorbs all the delicious flavors of the meat filling inside as it bakes. After just one bite, you’ll understand why these pasties are so popular!
Pastries are traditional British comfort foods with a rich culinary history dating back to the 13th century (maybe even longer)! Anything can be stuffed into a pastry shell and called a pastry, but Cornish pastries are very special and require a specific combination of ingredients to give them a rich and distinctive flavour.

It’s made by wrapping a simple yet flavorful filling of beef and vegetables in a flaky, homemade pastry. If you haven’t tried these delicious pasties before, you’re ready to go!

+pastry shop
°1/3 cup all-purpose flour (plus more for rolling out dough)
°2 tbsp. yeast
°1 teaspoon of salt
°1 cup unsalted butter (cold, cut into small cubes)
°2 egg yolks
°Half a cup of cold water
°1 egg white (whipped, for brushing on bundled pasties)
° 1 pound potatoes (peeled and cut into small cubes)
°⅓ lb rutabaga (peeled and diced small)
°⅓ pound yellow onion (small cubes)
°1/2 pound sirloin (or sirloin steak, uncooked and cut into small cubes)
°1 teaspoon of salt
°1 teaspoon ground black pepper
Make pancake batter
Add the flour, baking powder, and salt to a food processor or blender and mix quickly until combined. Add the butter and mix until the mixture begins to look like coarse crumbs.
3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 12 cups unsalted butter
Add the egg yolks and whisk a few times until blended. Then add a small amount of water (you may not need all of it), and blend in the food processor between each addition until the dough begins to form a ball.
2 egg yolks and half a cup of cold water
Remove the puff pastry from the food processor and wrap it tightly in plastic wrap. Place it in the refrigerator to cool for 3 hours.
Roll the dough
When it’s time to take the dough out of the refrigerator, preheat the oven to 350°F (175°C). Take out 2 large baking sheets, sprinkle them with flour, and set aside.
Take the dough out of the refrigerator and brush a flat surface with flour to flatten it. Shape the ball of dough into a sausage shape and cut it into 6 equal-sized pieces.
Roll each piece of dough into a round shape about 8 inches in diameter (you can use an 8-inch flat board as a guide if needed) and set aside.

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