Lockdown has been a tough time for the hospitality industry but our chefs have been keeping busy. During this time they have been perfecting their recipes for you to try at home. Today we share our version of the humble Cornish pasty with a Lakeland twist for you to enjoy.

Everyone loves a Cornish Pasty, it’s a British staple. I’ve made these quite a few times over lockdown and they’ve always been a massive hit. This recipe has been adapted to be suited for home use. The pastry recipe can be used for any number of savoury pies or pasty’s, its rich, flaky and downright delicious.

Cornish Pasty Recipe

Pastry Ingredients

  • 450g Plain Flour (Sifted)
  • 150g Unsalted Butter
  • 2tsp Sea Salt
  • 2x Egg Yolks
  • 125ml Cold Water

For The Filling

  • 400g Diced Potato
  • 200g Diced Sweden
  • 200g Diced Onion
  • 400g Diced Sirloin Steak (Preferably Cumbrian)
  • 100g Diced Unsalted Butter
  • 2tsp Cracked Black Pepper
  • 3tsp Sea Salt

Method

  • Combine the flour, butter and salt, either using a food processor, stand mixer, or rubbing with your fingers
  • When the butter and flour are combined, add your egg yolks and mix
  • Slowly add the cold water until it forms a firm, short dough. It may require slightly more or slightly less water, every batch is slightly different. Take care not to overwork the dough, or you won’t get a flaky, crumbly pastry
  • When the dough is formed, wrap in cling film and rest in the fridge for an hour.
  • While the dough rests, dice your vegetables, butter and meat for the filling. Take care to make sure everything is the same size, so it all cooks at the same time. If you struggle to dice meat uniformly, put it in the freezer for 30-45 mins beforehand, this will firm it up and make it easier to dice
  • Combine all ingredients for the filling in a bowl
  • Roll out the pastry to a thickness of 3mm, then use a cutter or plate to cut circles out, depending how big you want your pasties to be. I usually use a 25cm wide disc to make 4 large pasties
  • Place your disc on a lightly floured surface, and spoon some of the filling into the centre, stack it relatively high, but ensure to leave a 2.5cm gap around the edges
  • Lightly eggwash the 2.5cm gap, and fold over, sticking the 2 sides of the pasty together
  • Use your finger and thumb to lightly fold and crimp the pasty together in the traditional pattern
  • Repeat these steps until you have 4 pasties
  • Place on a baking sheet and eggwash all over
  • Bake at 180C for 20 mins, then turn down to 160C for another 25 mins
  • Place on a cooling rack for 10 mins after they come out
  • Enjoy!