Cornish Pasty

🔥 Prep

• Dice the 200 g beef into small cubes (~1 cm).
• Peel and dice the 100 g potato into 1 cm cubes.
• Peel and dice the 50 g swede into 1 cm cubes.
• Peel and finely chop the 50 g onion.
• Roll out the 400 g puff pastry on a lightly floured surface to about 3 mm thickness.
• Beat the 1 pcs egg in a small bowl for egg wash.

🔥 Cook

• 1. Preheat the oven to 200°C (or 390°F) and line a baking sheet with parchment paper.
• 2. In a bowl, combine the diced beef, potato, swede, and onion; season with salt and pepper to taste (optional).
• 3. Place an equal portion of the filling onto one half of each rolled pastry circle, leaving a border.
• 4. Fold the pastry over the filling to form a semi‑circle, press edges together, and crimp with a fork.
• 5. Brush the tops of the pasties with the beaten egg for a golden finish.
• 6. Arrange the pasties on the prepared baking sheet and bake in the preheated oven for 30‑35 minutes until the pastry is puffed and golden brown.
• 7. If the pastry browns too quickly, reduce heat to medium (or cover loosely with foil) after 20 minutes.
• 8. Remove the pasties from the oven and let them rest on a wire rack for 5 minutes before serving.

🔥 Serve

• Serve the Cornish pasties warm, straight from the oven or at room temperature.
• Pair with a simple green salad dressed with vinaigrette or a side of pickled red cabbage.
• Offer a dollop of HP sauce or tomato ketchup on the side for dipping.