Cornish Pasty
Image générée par IA
British

Cornish Pasty

A traditional British hand pie filled with tender beef, potato, swede, and onion, sealed in a sturdy crimped pastry and baked until deeply golden. The filling cooks gently inside the pastry, preserving its savory juices.

100 min 4 portions Medium
Toutes les recettes

Comment préparer

1
Mix the flour and 1 teaspoon of the salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the cold water gradually and mix just until a firm dough forms.
2
Turn the dough onto a lightly floured surface, knead briefly until smooth, then shape it into a disk. Wrap and rest it in the refrigerator for 30 minutes so the butter firms and the pastry relaxes.
3
Mix the diced beef, potato, swede, and onion in a bowl with the remaining salt and the black pepper. Keep the filling chilled while the pastry rests.
4
Heat the oven to 200°C conventional or 180°C fan. Line a large baking sheet with parchment paper.
5
Divide the pastry into four equal pieces. Roll each piece into a round about 22 cm wide and 3 mm thick, dusting lightly with flour as needed.
6
Pile one-quarter of the filling across the center of each pastry round, leaving a 3 cm border. Bring the pastry edges together over the filling, press to seal, and crimp the seam along the top with your fingers. Place seam-side up on the prepared sheet.
Cornish pasty with a neatly crimped seam before baking Image générée par IA
7
Brush the pasties with the beaten egg and cut one small slit in the top of each for steam. Bake for 20 minutes, then reduce the oven to 170°C conventional or 150°C fan and bake for 30–35 minutes more, until the crust is visibly deep golden and crisp, and the beef reaches 74°C at the center.
Freshly baked golden Cornish pasty with a crimped crust Image générée par IA
8
Rest the pasties on the baking sheet for 10 minutes so the juices settle and the pastry becomes easier to handle. Serve warm or cool to room temperature.

Pourquoi cette recette fonctionne

Cold diced filling steams inside a rich, sturdy pastry, while the high-heat bake sets the crust and gently tenderizes the beef and vegetables without drying the center.

Conservation et réchauffage

Comment la conserver

Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze baked pasties individually for up to 2 months, wrapped well.

Comment la réchauffer

Reheat refrigerated pasties on a baking sheet at 180°C for 15–20 minutes, or frozen pasties at 170°C for 30–35 minutes, until piping hot throughout.

Nutrition / portion

955kcal
40,13 gprotéines
116,41 gglucides
35,37 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 13 août 2026 · mise à jour le 13 août 2026