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Cornish Pasty Wellington-Style

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Cornish Pasty Wellington-Style

Cornish 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
Course
Main
Complexity
Medium
Units:
Temperature:
Scale:

Ingredients

Filling

  • 18oz beef skirt(trimmed and finely diced)
  • 7oz swede(peeled and finely diced)
  • 7oz potato(peeled and finely diced)
  • 4oz onion(finely chopped)
  • 1 tsp salt
  • 1/2 tsp black pepper(freshly ground)
  • 1 tbsp vegetable oil

Pastry

  • 18oz puff pastry(ready-made, chilled)
  • 1 pc egg(beaten, for egg wash)

Instructions

Prepare the Filling

  1. In 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.
  2. Divide 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

  1. On 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.
  2. Brush 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.
  3. Fold 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.
  4. Place 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

  1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
  2. Bake 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.
  3. Remove from the oven and allow to cool slightly before serving.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories750 kcal300 kcal3,000 kcal
Protein35 g14 g140 g
Fat45 g18 g180 g
Carbs50 g20 g200 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.

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