Authentic Cornish Pasties: The Only Recipe You Need

The Cornish Pasty Association has clarified the strict criteria for creating an authentic Cornish pasty, emphasizing specific ingredients and preparation methods. According to the association, the pasty must contain “no meat other than beef” and must include a defined selection of vegetables. This includes onions, yellow-fleshed swede, and potatoes, with particular emphasis on using the correct type of swede, often confused with other varieties.

The association states, “The vegetable to use is the yellow-fleshed swede, not a white turnip. This is commonly known in Cornwall as the turnip.” They further elaborate that this vegetable is also referred to as the yellow turnip or Swedish turnip in various regions, while in North America, it is known as rutabaga. The recommended potato for use in the pasty is the Maris Peer variety, along with beef skirt, a specific cut of meat.

Ingredients and Preparation

To craft these traditional pasties, one requires the following ingredients for the shortcrust pastry:

– 500g strong bread flour
– 120g lard or white shortening
– 125g butter
– One teaspoon salt
– 175ml cold water

For the filling, gather:

– 400g beef skirt, cut into cubes
– 300g potato, peeled and diced
– 150g yellow-fleshed swede, peeled and diced
– 150g onion, peeled and sliced
– Salt and pepper to taste (recommended ratio of 2:1)
– Beaten egg or milk for glazing

To begin, add salt to the flour in a large bowl, then rub in the butter and lard. Gradually add cold water and knead the mixture until it becomes elastic. Cover the dough with plastic wrap and refrigerate it for three hours. After chilling, roll the dough out and cut it into circles measuring approximately 20cm in diameter.

Next, layer the beef and vegetables onto one half of each dough circle, seasoning generously. Fold the dough over and crimp the edges to seal the pasty securely. Glaze the top with beaten egg or milk, and bake in a preheated oven at 165°C (fan) for about 55 minutes.

Defining Authenticity in Cornish Pasties

It is crucial to note that only those pasties produced west of the Tamar River in Cornwall can be classified as authentic Cornish pasties. This geographical distinction is vital for maintaining the cultural heritage and culinary integrity associated with this traditional dish.

As the popularity of Cornish pasties continues to grow, the emphasis on using the correct ingredients and methods remains essential for both culinary enthusiasts and professionals alike.