Cornish Pastry Recipe - Clean Eating Magazine

Cornish-Style Pasty

We've captured the spirit of the British favorite with a few CE twists on the traditional filling of beef, onion, potato and rutabaga. Serve with clean ketchup for dunking and a simple spinach and arugula salad with a squeeze of lemon.
Author:
Publish date:
Social count:
12
cornish style pastry

Nutritional Bonus: Rutabagas are often overlooked, but from a nutrition standpoint, they are great for helping fill you up and staying full. A 1-cup serving has 4 grams of fibre for just 50 calories. And if that's not enough, rutabagas are also a good source of bone-building calcium! A LITTLE HISTORY: Cornish pasties are traditionally a simple pastry stuffed with a beef and vegetable filling that became popular in the 17th and 18th centuries when British tin miners brought them to work for lunch. The pasty was sturdy and had a crimped edge that miners used as a handle and discarded, as they often had dirty hands. Today, pasties can be eaten as a snack or a meal, but must be made in Cornwall to earn the "Cornish" moniker – the European Commission has granted the Cornish pasty a Protected Geographical Indication (PGI) status.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 cups white whole-wheat flour, plus about 1/4 cup for dusting (TRY: King Arthur White Whole Wheat Flour)
  • 2 tbsp organic evaporated cane juice
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt, divided
  • 3 tbsp organic unsalted butter, chilled, cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 2 tsp white vinegar
  • 4 oz sirloin steak, trimmed of visible fat and finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp dried Italian seasoning
  • 2 cloves garlic, minced
  • 1 cup peeled and chopped Yukon gold potato
  • 1/2 cup peeled and chopped rutabaga
  • 1/4 cup chopped white onion
  • 1/8 tsp fresh ground black pepper
  • 1 egg

Preparation

  1. In a food processor, pulse together 2 cups flour, cane juice, baking powder and 1/4 tsp salt. Add butter and olive oil; pulse until mixture resembles coarse crumbs. In a small bowl, combine vinegar and 1/4 cup cold water. Slowly drizzle vinegar mixture into flour mixture while pulsing, adding up to 1/4 cup additional cold water as needed until mixture forms a large ball. (NOTE: Do not over-mix.) Transfer dough to a clean work surface and flatten into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for 1 to 48 hours. Wipe out food processor. (MAKE AHEAD:
  2. Dough can be made in advance and frozen. Thaw overnight in the refrigerator in preparation for use.)
  3. Meanwhile, in a large bowl, mix sirloin, Dijon, lemon juice, Worcestershire sauce and Italian seasoning until combined; set aside. In food processor, pulse garlic, potato, rutabaga and onion until finely chopped. Add to sirloin mixture and season with remaining 1/4 tsp salt and pepper. Mix thoroughly, cover with plastic wrap and refrigerate until needed. Mixture can be prepared up to 24 hours in advance.
  4. Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a small bowl, whisk egg and 2 tbsp water; set aside. Lightly dust a flat work surface with about 3 tbsp flour. Divide dough into 6 equal balls and roll each out to 1/4-inch-thick, 5-inch-diameter circles. Dust center of each with remaining flour. Spoon sirloin mixture onto center of each circle. Brush edges of dough with egg mixture, dividing evenly. Gently fold dough over filling to form a half circle and, using your fingers, crimp edges tightly to close. Transfer to baking sheet and brush tops of each pasty with egg mixture. Bake in center of oven for about 25 minutes or until golden brown.

Nutrition Information

  • Serving Size: 1 pastry
  • Calories: 351
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 59 mg
  • Fat Content: 13 g
  • Fiber Content: 7 g
  • Protein Content: 12 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 268 mg
  • Sugar Content: 2 g