The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

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This Cornish pasty is one of those rare recipes that novice
cooks will find easier to make than experienced bakers. That’s
because to make this to its original, and very sturdy specifications, you’re
forced to over-mix the dough…a cardinal sin that literally gives pie makers

Like any pastry dough, we’re just adding just enough ice
water to bring everything together, but unlike classic pie dough, we’re going
to knead the mixture for a couple minutes past that point.  Thanks to a little thing called muscle
memory, this is not going to be easy for some of you.

Get over it; because once you taste and feel the final
product, it will all make sense. The tougher, but not tough dough is the
perfect delivery system for the meaty filling. Speaking of which, I went with a
fairly traditional version, and provided the recipe below, but this great crust
will work with all sorts of stuffings.

You could use cooked meat in these, but part of what makes
them so good, is how the raw ingredients cook in their own juices, while
encased in the tasty dough. I can’t imagine many things that wouldn’t be great in these.

By the way, this recipe is dedicated to my mother-in-law
Peggy, who requested it about five years ago. It was one of her favorite foods
growing up, and I’m curious to hear how close I got. I hope you give this easy,
and delicious meat pie a try soon. Enjoy!

Ingredients for 4 Cornish pasty

4 cups bread flour (mine weighed in at 1-lb 2-oz)

2 oz (4 tbsp) cold butter

3 oz (6 tbsp) cold lard

1 1/2 tsp salt

about 2/3 to 3/4 cup ice water, or enough to just bring
dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling:

12oz cubed beef skirt steak

1/2 cup diced onions

1 cup diced gold potatoes

1/3 cup diced turnip

1 1/2 tsp salt

1 tsp freshly ground black pepper

pinch of cayenne

2 tbsp butter, cut into 8 thin slices

For the egg wash:

1 large egg, beaten with 1 tsp water

– Bake pasties at 350 F. for about an hour or until browned
and bubbly

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