Mary Berry Cornish Pasty Recipe
The Mary Berry Cornish pasty is a savory pastry dish filled with diced potatoes, onions, steak and rutabaga/swede. It’s easy to make and can be served as an appetizer or main course. This recipe requires minimal effort and tastes absolutely delicious! So, let's get started!
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Servings: 4
Calories: 580kcal
Equipment
- Blender or food processor
- Rolling Pin
- Chopping board etc
Ingredients
Pasty Dough:
- 200 grams of finely sifted all-purpose flour
- 1/4 cup of water
- 1 large egg yolk
- 1/2 teaspoon of kosher salt
- 1 teaspoon of premium baking powder
- 1 stick of unsalted butter or margarine cold, and cubed
Pasty Filling:
- 200 grams of medium-sized Potatoes diced with care
- 70 grams of Swede finely chopped for a delightful crunch
- 70 grams of finely diced Onion for a subtle sweetness
- 1 teaspoon of salt precisely measured
- 1.5 tablespoons of unsalted butter adding a touch of richness
- Pepper to taste for a hint of warmth
- 170 grams of finely chopped skirt steak ensuring a meaty delight
For Egg Brush:
- 1 beaten egg for a golden finish
Instructions
- Mix all-purpose flour, baking powder, and egg yolk in a large bowl.
- Pour cold water into the mixture and stir until dough forms.
- Sprinkle salt on top of the dough and add cubed butter or margarine. Knead until smooth.
- Refrigerate dough for 30 minutes while preparing filling with diced potatoes, onions, skirt steak, swede, and unsalted butter.
- Preheat oven to 375°F (190°C).
- Roll out dough on a floured surface into thin pieces. Cut into four equal pieces.
- Place filling on one side of each dough piece and fold the other side over, pressing down the edges to seal.
- Brush beaten egg over pasties before baking for 40-45 minutes.
- Let cool before serving and enjoy!
Notes
- Use cold butter and water when making the pastry for the best results.
- When rolling out the pastry, make sure it is rolled thin enough so that it doesn't become too dense when cooked.
- For a vegetarian version of the pasty, replace the steak with mushrooms or chickpeas.
- To get an even crispier crust on your pasty, brush it with melted butter before baking in the oven.