The Perfect Traditional Cornish Pasty

thespruceeats.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

subheading: For the Pastry:

1 cup all-purpose flour

1 pinch salt

2 ounces butter (or half lard and half butter; cubed)

2 to 3 tablespoons water (cold)

subheading: For the Filling:

½ cup rump steak (sirloin; cubed small)

½ cup potato (¼-inch diced)

½ cup swede (rutabaga; ¼-inch diced)

¼ cup onion (finely chopped)

Salt (to taste)

Freshly ground black pepper (to taste)

1 large egg ( lightly beaten)

Directions at thespruceeats.com

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