Pasty Recipe

Michigan Tech Dining Services uses the following recipe for making Cornish Pasties. What is your recipe or variation that you like? Share in the comments below!

Pastry Ingredients:

• 4 cups cold all-purpose flour (cold)
• 1 tablespoon kosher salt
• 8 ounces Crisco (cold)
• 1 cup ice cold water

Filling Ingredients:

• 1 # raw skirt steak, diced
• 2 cups peeled, diced, red potatoes
• 2 cups diced yellow onions
• 2 cups shredded rutabaga
• 2 ¼ teaspoons kosher salt
• 1 ¾ teaspoons black pepper
• 4 knobs butter

Egg Wash:

• 1 egg with a little water added, beaten well

Instructions:

1.       In a chilled bowl, thoroughly combine flour and salt. Once combined, gently rub the Crisco onto the flower to form large flasks for a flaky crust.

2.       Add water and mix until the dough just comes together. Form dough into 4 disks, individually wrap in plastic wrap, and refrigerate until set.

3.       To make the pasty filling combine the onion, potatoes, and rutabaga in a bowl. Mix in the salt and pepper.

4.       On a lightly floured surface, roll the dough into 4, 10” disks.

5.       Place ¼ of the filling mixture near the top of each 10” pastry round. Top with beef, place a knob of butter on the beef, and then add a pinch of flour and salt and pepper on top.

6.       Wet edge of pastry with a little water. Fold to seal. Crimp edges with a tool or fork, brush each pastry with egg wash, and bake 45-50 minutes at 400﮿F.