Ingredients
Dough
- 3½ Cups All Purpose Flour
- 1 Tsp Fine Salt
- 142 Grams Lard
- ⅔ Cups Water
ice cold - ½ Cups Butter
Filling
- 454 Grams Beef Steak
good quality, finely chopped or minced - 454 Grams Potatoes
peeled, cut into small cubes - 227 Grams Rutabaga
peeled, cut into small cubes - 198 Grams Onion
peeled, minced - ¼ Cups All Purpose Flour
Glaze
- 1 Egg
beaten
Method
In a bowl
- 3½ Cups All Purpose Flour
- 1 Tsp Fine Salt
- 142 Grams Lard
- ⅔ Cups Water
ice cold
Cut the lard into the flour and salt mixture until small crumbs are formed. Add water a bit at a time until a firm dough is formed. Wrap in waxed paper and chill in the refrigerator for at least 15 minutes.
Filling
- 454 Grams Beef Steak
good quality, finely chopped or minced - 454 Grams Potatoes
peeled, cut into small cubes - 227 Grams Rutabaga
peeled, cut into small cubes - 198 Grams Onion
peeled, minced - ¼ Cups All Purpose Flour
This is going to take some time. Finely chop up the steak, potatoes, rutabaga and onion. Mix together in a bowl and sprinkle with 1/4 cup of flour, mixing again to coat.
Preheat oven to 350ºF.
Divide the dough into 6 equal pieces. Roll each out on a floured counter into a 8" circle, patching with pastry bits as need be. You can use a cereal bowl as a template.
Creating the Pasties
- ½ Cups Butter
Place 1/6th of the filling in the centre of a pastry circle. Lightly moisten the edges of a pastry circle. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Put a slice of butter on the top of the filling. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (check examples online).
Bake
- 1 Egg
beaten
Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with a mixture made from a beaten egg. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. These freeze well and make for a delicious supper served with a coleslaw or salad.