Lunch · 90 min · british

Cornish Pasty

All-purpose flour does the heavy lifting here, with cold butter rounding it out. A British lunch that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 0.75 cup Cold butter
• 0.66 cup Cold water
• 1 lb Beef skirt
• 2 Potatoes
• 1 Rutabaga
• 1 Yellow onion
• 3 tbsp Butter

Steps

1. Rub the butter into the flour with a teaspoon of salt until pea-size crumbs form, then bring together with cold water into a firm dough. Chill 30 minutes — a firm dough crimps cleanly.
2. Dice the raw beef, potatoes, rutabaga, and onion small and uniform, then season boldly with salt and pepper. The filling goes in raw; it steams inside the pastry.
3. Roll the dough into 8-inch rounds. Pile filling on one half, dot with butter, and fold the dough over. Crimp the edge with a rope-like twist — the traditional side crimp was the miner’s handle, held with dirty hands and discarded.
4. Brush with milk or egg wash and bake at 375°F for 45 to 50 minutes until deep golden. The filling should be tender when a skewer slides through.
5. Cool 10 minutes before eating. A proper pasty is a complete meal in a pastry pocket — no accompaniments needed.

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