Traditional Cornish Pasty, Version II

Name: Traditional Cornish Pasty, Version II
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 0.5 pinch Black Pepper; 0.5 lb Bottom Round Steak; 2 tbsp Butter; 0.5 cup Onion; 1 whole Pie Crust; 1.5 tsp Salt; 2 cups Sliced Potatoes

Dinner 🍽️Lunch 🥪Snack 🍿 British Low-Carb Low-Sodium Sugar-Free Halal 🕌Comfort-Food

Traditional Cornish Pasty, Version II wraps tender beef, thin-sliced potatoes, and onions in a flaky double-crust pastry with buttery richness and a hint of black pepper. Each bite balances hearty filling and crisp crust, making it perfect for a cozy dinner, lunch on the go, or a picnic spread served warm or at room temperature.

Prep30 mins
Cook1 hr
Serves6
DifficultyMedium

1

Divide the pastry into three equal portions. Roll one third into an 8x15-inch rectangle. Trim the edges and cut to form two 7-inch squares. Place them on a baking sheet. Repeat with the remaining two thirds of the pastry.
2

Arrange a layer of potatoes on half of each pastry square, then top with a layer of onion, followed by the beef. Sprinkle with salt and pepper, and dot with butter.
3

Moisten the pastry edges with cold water and fold over to form triangles; press the edges together to create a tight seal. A tight seal holds in steam and results in juicy pastries.
4

Bake at 375 degrees F (190 degrees C) for 1 hour or until the meat is tender. Serve hot with chili sauce, ketchup, or pickle relish, or serve cold for sandwiches.