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About this dish
A pastry filled with beef, potato, swede, and onion, crimped along the edge into a half-moon shape.
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Ingredients
🌾1 sheet shortcrust pastry
🥩300g beef skirt, diced
🥔2 potatoes, diced
🥬1 swede (rutabaga), diced
🧅1 onion, chopped
Method
Serves 41
Mix the raw beef, potato, swede, and onion together and season well.2
Roll out the pastry into circles.3
Place a portion of filling on one half of each circle.4
Fold the pastry over and crimp the edge tightly to seal.5
Bake at 200°C (400°F) for about 45-50 minutes until golden.✓ What Makes it Authentic
The Cornish pasty originates from Cornwall, historically a portable meal for miners, with the thick crimped edge traditionally used as a handle to hold while eating.
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