Cornish Pasty

Ingredients

• 17.5 ounces all-purpose flour
• 4 ounces unsalted butter – cold, diced
• 4 ounces lard – cold, diced
• 1 teaspoons fine salt
• 6 ounces water – ice cold
• 12 ounces potato – peeled and diced 0.25 inch
• 8 ounces swede (rutabaga) – peeled and diced 0.25 inch
• 6 ounces onion – finely chopped
• 16 ounces beef skirt steak – trimmed and thinly sliced
• 1.5 teaspoons kosher salt – mixed with black pepper
• 0.75 teaspoons black pepper – mixed with kosher salt
• 1 large egg – beaten

Instructions

1. Combine the all-purpose flour and fine salt in a large bowl, then cut in the cold diced unsalted butter and lard until the mixture resembles coarse crumbs with some pea-size bits, 2–3 minutes.
2. Drizzle in the ice cold water, tossing with a fork until the dough just comes together; knead briefly on the counter to form a smooth dough, flatten into a disk, wrap, and chill 30 minutes.
3. Peel and dice the potato and swede (rutabaga) to 0.25 inch and finely chop the onion; trim and thinly slice the beef skirt steak; combine the kosher salt and black pepper in a small dish for seasoning.
4. Heat the oven to 425°F and line a large baking sheet with parchment paper.
5. Divide the chilled dough into 4 equal pieces and roll each into an 8–9 inch round, about 1/8 inch thick.
6. For each round, mound the vegetables and beef on one half, leaving a 1 inch border; sprinkle evenly with some of the salt-pepper mixture as you build the mound.
7. Fold the bare half of dough over the filling to make a half-moon, press to seal, then crimp firmly along the side to enclose; cut a small slit on top for steam.
8. Transfer the pasties to the prepared sheet and brush the beaten egg around the seam and over the tops to seal and glaze.
9. Bake at 425°F for 15–20 minutes until just beginning to color, then reduce to 350°F and bake 35–45 minutes more until deeply golden and the filling is tender when pierced through the vent.
10. Cool on the sheet 10 minutes before serving warm or at room temperature.