The Conish Pasty is a traditional British recipe that’s known and loved by many. According to its heritage, the pasty originated with the Conish tin miners who would make the meal if they are unable to return to the surface during lunchtime. Culinary enthusiast Wayne Imber shares a hearty Cornish Pasty recipe that you and your family will enjoy.
What you will need. To make the pastry, gather 1 cup flour, salt, 2 ounces of butter and 2 tablespoons of water. For the filling, you will need ¼ cup of finely chopped onion, ½ cup finely chopped potato, ½ cup diced rutabaga,1/2 cup rump steak cut into cubes, ground black pepper, 1 large lightly beaten egg, and salt.
Work the dough.Wayne Imber suggests that you can make the recipe into workable stages to help you achieve better results. Make the pastry by combining all ingredients into a large bowl, and add cold water. Stir until the dough binds together and wrap in it in plastic wrap. Chill and set aside.
Make the pasty. Heat the oven to 220/C (425 F). Divide the pastry in to 4. Mix the onion, potato, swede, and meat into a bowl and season with salt and pepper. Divide the meat mixture evenly among each pastry and brush edges with the egg. Fold the pastry in half over the filling so the two edges meet. Crimp the edges to create a tight seal. Place inside the oven and bake for 45 minutes. Serve and enjoy.
Hi, I’m Wayne Imber. I enjoy playing golf and experimenting in the kitchen. My wife and I are avowed Anglophiles and enjoy British dishes. We hope to author a book on the underappreciated art of the British culinary tradition. For more articles like this, visit this page.