Cornish Comfort Steak and Sweet Potato Pasty

Crafting the Perfect Pasty: Essential Tips & Tricks

• Embrace the Shortcut: Pre-Made Pastry. While making your own pastry from scratch can be a rewarding experience for special occasions (like our pie pastry), don’t let it deter you from trying this recipe. Fear not! Store-bought, pre-made pastry is a fantastic shortcut that makes preparing these hand pies incredibly quick and easy. Many high-quality options are available at your local grocery store, allowing you to focus on the delicious filling.
• A Modern Twist on a Classic Filling. Traditionally, Cornish pasties feature diced steak and regular potatoes, seasoned simply. However, in our kitchen, we love to experiment with seasonal produce. This recipe incorporates sweet potatoes, butternut squash, and carrots, adding a delightful sweetness, vibrant color, and extra nutrients to the rich steak filling. While not 100% traditional, this contemporary spin offers a wonderfully balanced and flavorful experience.
• Raw is Key for the Filling. A common misconception is that the filling needs to be pre-cooked. On the contrary, for an authentic pasty experience, the filling goes in raw. As the pasty bakes, the juices from the raw meat and vegetables meld together within the pastry, creating a rich, succulent interior and ensuring the steak remains tender and moist.
• Precision Dicing for Even Cooking. To guarantee that your raw filling cooks through perfectly and evenly within the baking time, it’s crucial to cut all your vegetables and steak into uniform, small dice (approximately 1/3 inch). This meticulous dicing is often the most time-consuming part of the preparation, but it’s essential for a beautifully cooked pasty with consistent texture and flavor in every bite.
• Cutting Your Pastry Rounds. You don’t need fancy equipment to cut perfect circles from your rolled-out pastry. A large pot lid, a dinner plate, or even a large cookie cutter will work wonderfully. For a traditional-sized pasty, aim for rounds that are at least 6 inches in diameter. This size allows for a generous amount of filling and a good crimped edge.
• The Art of Sealing and Crimping. Once your filling is placed, fold one half of the pastry over to form a semi-circle. To seal, brush the edges with an egg wash, then press them firmly together. For a traditional Cornish pasty look, you’ll crimp the edges. This involves taking small sections of the sealed edge and twisting or pinching them inwards to create a rope-like pattern. Don’t worry if your crimping isn’t perfect; practice makes perfect!
• Fork it If You Can’t Crimp It. If the traditional crimp feels a bit daunting, an easier and equally effective method is to seal the edges with a fork. Simply press the tines of a fork around the entire edge of the pasty. This creates a secure seal that prevents the filling from leaking out and gives a lovely textured finish. It’s a widely accepted and common technique for a reason!
• The Golden Finish: Egg Wash. Before baking, remember to brush the entire surface of your pasties with an egg wash (a beaten egg mixed with a splash of water or milk). This simple step is vital for achieving that beautiful, glossy golden-brown color and a crisp crust, making your homemade pasties look as good as they taste.

Cornish Pasty with Steak and Sweet Potato

By Julia Frey of Vikalinka

Traditional Cornish Pasties with tender steak, sweet potato, and butternut squash, encased in a golden, flaky pastry.

Ingredients

• 350g/3/4 lbs skirt steak, diced into 1/3 inch pieces
• 1 onion, finely chopped
• 1 small sweet potato, peeled and diced into 1/3 inch pieces
• 1 carrot, peeled and diced into 1/3 inch pieces
• 200g/1/2 lbs butternut squash, peeled and diced into 1/3 inch pieces
• 1 tsp salt and pepper, or to taste
• 2 sprigs fresh rosemary or thyme (or 1 tsp dried)
• 2 tbsp olive oil
• 1 egg, beaten (for egg wash)
• 500g/1 lbs pre-made pie crust or your favorite homemade shortcrust pastry

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare your filling ingredients. Dice the skirt steak, onion, sweet potato, carrot, and butternut squash into approximately 1/3-inch pieces. Place all diced vegetables, steak, and fresh rosemary (or dried thyme) into a large bowl. Season generously with salt and pepper, then drizzle with olive oil. Mix everything together thoroughly until well combined.
3. On a lightly floured surface, roll out your pre-made pastry (or homemade) into an even sheet, about 1/8 inch thick. Using a round object such as a pot lid or a large cookie cutter (approximately 6 inches in diameter), cut out circles from the pastry. Gather and re-roll any scraps to cut out more circles until all pastry is used.
4. Spoon about 2 tablespoons of the filling mixture onto each pastry round. Place the filling slightly off-center on one half of the circle.
5. Brush the edges of the pastry with the beaten egg wash. This will help create a strong seal.
6. Carefully fold the other side of the pastry over the filling, creating a semi-circle. Press the edges firmly together to seal. For a decorative and secure edge, you can either crimp the edges traditionally (pinching and twisting the pastry) or press down around the sealed edge with the tines of a fork.
7. Place the prepared pasties onto a baking sheet lined with parchment paper. Brush the tops and sides of each pasty with the remaining egg wash for a beautiful golden-brown crust.
8. Bake in the preheated oven for 30-35 minutes, or until the pastry is deeply golden brown and the filling is cooked through and tender. The cooking time may vary slightly depending on your oven and the thickness of your pasties.
9. Remove from the oven and let cool slightly before serving. Cornish pasties are delicious served warm, or even cold the next day.