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Cornish Beef and Root Vegetable Pasties

康沃爾牛肉根菜餡餅

Cornish Beef and Root Vegetable Pasties: Hand-held crimped pastries enclose diced beef, potato, swede and onion.
Total time
105 min
Difficulty
Advanced
Servings
6 servings

Recipe overview

Hand-held crimped pastries enclose diced beef, potato, swede and onion.

01

Ingredients

Main ingredients

  • 500 g all-purpose flour
  • 250 g butter
  • 160 ml cold water
  • 400 g beef chuck
  • 300 g medium potatoes
  • 250 g swede
  • 1 piece onion
  • 30 g butter
  • 1 piece egg
  • to taste Black pepper
Cornish Beef and Root Vegetable Pasties: 500 g all-purpose flour, 250 g butter, 160 ml cold water, 400 g beef chuck, 300 g medium potatoes, 250 g swede, 1 piece onion, 30 g butter, 1 piece egg, to taste Black pepper

02

Tools

  • mixing bowl
  • knife
  • cutting board
  • rolling pin
  • baking tray
  • pastry brush
  • oven
  • oven mitts
Cornish Beef and Root Vegetable Pasties: mixing bowl, knife, cutting board, rolling pin, baking tray, pastry brush, oven, oven mitts

03

Steps

Rub 250 g cold butter into flour until evenly crumbly: Rub 250 g cold butter into flour until evenly crumbly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 1

Rub 250 g cold butter into flour until evenly crumbly

Rub 250 g cold butter into flour until evenly crumbly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Add cold water gradually and press the dough together without kneading: Add cold water gradually and press the dough together without kneading. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 2

Add cold water gradually and press the dough together without kneading

Add cold water gradually and press the dough together without kneading. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Shape six discs and chill them for 25 minutes: Shape six discs and chill them for 25 minutes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 3

Shape six discs and chill them for 25 minutes

Shape six discs and chill them for 25 minutes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Dice the beef into small even 1 cm cubes: Dice the beef into small even 1 cm cubes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 4

Dice the beef into small even 1 cm cubes

Dice the beef into small even 1 cm cubes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Dice potato and swede to 1 cm and finely chop the onion: Dice potato and swede to 1 cm and finely chop the onion. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 5

Dice potato and swede to 1 cm and finely chop the onion

Dice potato and swede to 1 cm and finely chop the onion. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Mix beef, vegetables, 30 g butter and black pepper evenly: Mix beef, vegetables, 30 g butter and black pepper evenly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 6

Mix beef, vegetables, 30 g butter and black pepper evenly

Mix beef, vegetables, 30 g butter and black pepper evenly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Roll each chilled disc into a 20 cm round: Roll each chilled disc into a 20 cm round. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 7

Roll each chilled disc into a 20 cm round

Roll each chilled disc into a 20 cm round. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Divide the raw filling evenly along the centre of each pastry round: Divide the raw filling evenly along the centre of each pastry round. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 8

Divide the raw filling evenly along the centre of each pastry round

Divide the raw filling evenly along the centre of each pastry round. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Fold the pastry over the filling and seal the edges firmly: Fold the pastry over the filling and seal the edges firmly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 9

Fold the pastry over the filling and seal the edges firmly

Fold the pastry over the filling and seal the edges firmly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Crimp each sealed edge into a raised rope pattern: Crimp each sealed edge into a raised rope pattern. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 10

Crimp each sealed edge into a raised rope pattern

Crimp each sealed edge into a raised rope pattern. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Place on a tray, brush with beaten egg and cut one steam slit: Place on a tray, brush with beaten egg and cut one steam slit. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 11

Place on a tray, brush with beaten egg and cut one steam slit

Place on a tray, brush with beaten egg and cut one steam slit. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Bake at 190°C for 45 minutes until deep golden and cooked through: Bake at 190°C for 45 minutes until deep golden and cooked through. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Step 12

Bake at 190°C for 45 minutes until deep golden and cooked through

Bake at 190°C for 45 minutes until deep golden and cooked through. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.

Common mistakes

  1. Changing the sequence can make Cornish Beef and Root Vegetable Pasties cook unevenly.
  2. Skipping the stated time and heat checks can leave the centre undercooked or overcook the food.

Tips

Measure every ingredient first so all 12 stages of Cornish Beef and Root Vegetable Pasties flow smoothly.

Check the actual texture and doneness at each stage before continuing.

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