Cornish Pasties Made at Home

A typical British meal, cornish pasties are made with a flaky pastry and a savory filling. They are ideal as a pocket snack or for a substantial meal. Here’s how to make delectable homemade Cornish pasties!

Components:

Regarding the Pastry:

Two and a half cups all-purpose flour
One teaspoon of salt
Half a cup of chilled, diced unsalted butter
Six to eight tablespoons of cold water
Regarding the Filling:
One cup of peeled and diced potatoes (about one medium potato)
One cup of peeled and chopped rutabaga (also known as turnip)
One cup of peeled and sliced carrots
One cup of diced steak or ground beef
One little onion, diced finely
To taste, add salt and pepper.
One teaspoon of optional dried thyme
One beaten egg for egg wash

Directions:

First, prepare the pastry.
Put the flour and salt in a big bowl. Using your fingertips, work the cold, cubed butter into the flour until it resembles coarse crumbs.
One tablespoon of cold water at a time should be added gradually while mixing the dough until it comes together. Gently knead until smooth.
Refrigerate the dough for a minimum of half an hour after wrapping it in plastic wrap.
Step 2: Get the filling ready
Diced potatoes, swede, carrots, ground beef, onion, salt, pepper, and thyme (if used) should all be combined in a mixing bowl. Mix thoroughly to blend.
Step 3: Put the Pasties Together
Put parchment paper on a baking pan and preheat the oven to 375°F (190°C).
Roll out the cooled pastry to about 1/8 inch thick on a lightly floured surface. Cut out dough rounds that are roughly 6-7 inches across.
Leaving a border around the perimeter, cover one half of each pastry circle with a large spoonful of the filling mixture.
Apply the beaten egg to the pastry’s edges. To form a half-moon, fold the pastry over and bind the edges together. For a decorative effect, you can use a fork to crimp the edges.
Bake the pastries in step four.
After the baking sheet is ready, put the assembled pasties on it. For a golden finish, brush the tops with the remaining beaten egg.
The pasties should be cooked through and golden brown after 30 to 35 minutes of baking in a preheated oven.
Step 5: Offer
Before serving, take the pasties out of the oven and allow them to cool somewhat.
Warm or room temperature, savor your homemade Cornish pasties!

Nutritious Data (per pastry, based on six portions):

• 350 calories
• 12g of protein
• 45g of carbohydrates
• 3g of dietary fiber
• 2g of sugars
• 15g of fat
• 8g of saturated fat
• 40 mg of cholesterol
• 300 mg of sodium

You can have these Cornish pasties for lunch, dinner, or as a snack. They are a practical choice for hectic days because they can be prepared in advance and frozen. Savor your wonderful homemade pastries!