Cornish Pasty Wellington-Style
Cornish Pasty Wellington-Style
Classic DishCornish Pasty
Prep: 30 min • Cook: 45 min. A gourmet take on the classic pasty, encapsulating the traditional beef and vegetable filling within a flaky puff pastry, shaped and crimped like a miniature Wellington.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 4
Instructions
Prepare the Filling
- 1In a large bowl, combine the diced beef skirt, swede, potato, and chopped onion. Season generously with salt and freshly ground black pepper. Add the vegetable oil and toss to combine.
- 2Divide the filling mixture into four equal portions. Shape each portion into a rough oval, approximately 15cm long and 8cm wide. This will form the base of your pasty.
Assemble the Pasties
- 1On a lightly floured surface, roll out the puff pastry slightly to ensure an even thickness. Cut out four rectangles, each large enough to enclose one portion of filling.
- 2Brush the edges of each pastry rectangle with the beaten egg. Carefully place one portion of the filling onto one half of each pastry rectangle, leaving a small border.
- 3Fold the other half of the pastry over the filling to create a sealed parcel. Crimp the edges firmly with your fingers or a fork to create a secure seal, mimicking the style of a Wellington.
- 4Place the assembled pasties onto a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden sheen.
Bake the Pasties
- 1Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- 2Bake for 40-45 minutes, or until the pastry is golden brown and puffed up, and the filling is cooked through. If the pastry starts to brown too quickly, loosely cover it with foil.
- 3Remove from the oven and allow to cool slightly before serving.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 35 g
- Fat
- 45 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 35 g |
| Fat | 45 g |
| Carbs | 50 g |
Tips
- Ensure all vegetables and beef are diced to a similar small size for even cooking. This is crucial for a good pasty.
- For a richer flavour, you can add a few knobs of butter or a splash of gravy to the filling before sealing the pasties.
- Serve hot with a side of gravy or a dollop of mustard for an authentic British experience.
