A golden, hearty turnover filled with beef, potato, rutabaga, and onion, in the Cornish tradition. The sturdy crust keeps the filling juicy and can be enjoyed warm or at room temperature.
Ingredients
- 700 g lard and butter shortcrust pastry
- 400 g T55 all-purpose flour
- 100 g cold unsalted butter
- 100 g lard
- 8 g fine salt
- 140 ml cold water
- 300 g lean stewing beef such as chuck or flat iron
- 300 g waxy potatoes
- 200 g rutabaga
- 1 piece yellow onion
- 1 tsp ground black pepper
- 1 piece egg
Method
- Make the lard and butter shortcrust pastry, then chill it in the refrigerator until it is firm to the touch and easy to roll out.
- Cut the beef into very small dice, then slice the potatoes, rutabaga, and onion into thin, uniform pieces so they cook through inside the pastry without remaining tough.
- Mix the meat and vegetables with the salt and pepper in a bowl; the filling should be well seasoned and slightly moist to the touch, without being mashed.
- Divide the dough into equal portions, roll them into thick rounds like a rustic pie crust, and chill them for a few minutes if the dough gets sticky.
- Place the filling on one half of each round, leaving a border around the edge, then fold over into a half-moon without packing too tightly to allow steam inside.
- Seal the edges with your fingers, then crimp and roll along the side; the seam should be neat, thick, and tightly sealed.
- Brush with beaten egg, place the pasties on a hot or lined baking sheet, and bake until the pastry begins to turn deeply golden.
- Lower the heat slightly and continue baking until the pasties are deeply browned, sound hollow on the bottom, and give off the aroma of roasted meat and buttery pastry.
- Let rest on a wire rack before serving so the juices redistribute and the filling sets. Serve hot or warm.
Nutrition
Per serving
- Energy
- 824.1 kcal
- Protein
- 19.87 g
- Carbohydrate
- 87.35 g
- Fat
- 43.49 g
- Fibre
- 4.59 g
- Calcium
- 32.23 mg
- Iron
- 0.93 mg
- Magnesium
- 19.45 mg
