Simple Traditional Cornish Pasties

Quite some time ago I posted a traditional cornish pasty recipe which I loved at the time, but have since come to notice a couple of flaws with. First of all, cornish people feel really strongly about what makes a pasty “traditional” it has to have beef, potatoes, swede, onion and absolutely NO carrots. At the time I couldn’t find swede in any store anywhere…. then I learned, swede is called “rutabaga” here in America, and was right in front of my nose all along! Secondly, it has to be crimped at the SIDE… so I got in trouble for doing it at the top! :-/ Also, I remember the recipe to be a bit more of a headache than it was worth (making the pastry from scratch) preparing all the vegetables, assembling it… it just gets messy and time consuming, so I decided to make a REALLY delicious, traditional cornish pasty recipe that was also super simple–and I am so in love with this recipe, I won’t make them any other way! They tasted just like the pasties I used to buy in the pasty shop in my home town in England! So, I hope you love this new and improved recipe as much as I do!

15oz Skirt or Chuck Steak
2 medium potatoes
1 medium “swede”/rutabaga (2 cups)
1 medium onion, diced (1 1/2 cups)
salt & pepper
4 Tbsp butter
1 egg
1 package puff pastry (2 sheets)

Preheat the oven to 355degF. Slice the steak into thin, bite-sized pieces, then place in a large bowl and set aside

Peel and thinly slice the potatoes, rutabaga and onion and place into the bowl with the meat (P.S. traditionally, you would layer the meat, and then the vegetables on top, so feel free to ignore this step!) I just did it because it was easier.

Season REALLY well with salt and pepper

Roll out the pastry onto a floured surface, then trace a plate with a sharp knife onto the pastry (a dinner plate for 2 large ones, or a side plate for 4 smaller ones)

Add some of the filling to the center of each pastry circle, then sprinkle with more salt and pepper, a pinch of flour (which will make the gravy) and 1 tbsp of butter Glaze around the edges with beaten egg, then fold the pastry over, and crimp around the edges to seal. Brush with beaten egg, then make a small slit in the center (to allow it to vent)
 Bake at 355degF for 45-50 minutes until golden brown

Serve with Tomato ketchup! P.S. Is that weird? Sometimes I don’t know if i’m “different” because i’m the only English person in Mattawa, or if i’m just “different” because i’m a weird-o! So please tell me someone else out there eats their pasties with ketchup, otherwise this will prove my in-laws perception that I am obsessed with it. Which i’m not. I’m just “English!”  ;-)

Enjoy this super simple, super traditional, super AWESOME pasty recipe (with or without ketchup!)
<3 Sarah