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Cornish Pasties (British Meat Pies with Steak and Root Vegetables)

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Cornish Pasties (British Meat Pies with Steak and Root Vegetables) recipe

Prep Time

30 Minutes

Make Time

1 Hours 30 Minutes

Yield

4 pasties

Sorghum Form

Pasties are a traditional hand pie from the UK and have been consumed in the British Isles since the 1200s. A simple and delicious short pastry crust filled with meats and vegetables: pasties have been eaten by all classes and filled to reflect the diet and ingredients on hand.

The Cornish pasty, however is one of the most historically rich versions of the pasty. In the 1600s, tin miners in Cornwall began taking pasties to work with them as an easy handheld meal that could be brought down into the mines and have rich nourishing fillings like root vegetables and any meat that was on hand.

This sorghum based variation on a Cornish pasty echos that same sentiment, a delicious, rich, and nourishing meal supplementing and replacing the traditional wheat based dough for a light and flaky sorghum crust as well as building in whole grain sorghum flour, beer, and sorghum syrup to create a malty glaze for the filling. Whether you’re taking this to work or just enjoying it in the comfort of your home, this is a comfort food recipe that you’re sure to love.

Ingredients

Cornish Pasty Ingredients:

Cornish Pasty Filling Ingredients:

  • 1 tablespoon olive oil
  • ½ pound skirt steak, sliced
  • ¼ cup onion, diced
  • ¾ cup potato, peeled, diced
  • ½ cup rutabaga, peeled, diced
  • 1 tablespoon whole grain sorghum flour
  • ¼ cup dark beer
  • 3 tablespoons sorghum syrup
  • salt, to taste
  • pepper, to taste
  • 1 egg, beaten, to brush

Instructions

Cornish Pasty Method:

  1. Whisk together the AP sorghum blend and salt in a medium bowl.
  2. Using a box grater, grate the frozen butter into the flour mixture and work it into the dry ingredients with a fork.
  3. In a small bowl, whisk together the yolk and water. Then slowly mix into the butter and flour until a dough forms, adding water if needed.
  4. Working quickly, gently knead the dough on a lightly floured surface until smooth. Wrap in plastic and refrigerate, resting for at least 30 minutes.

Cornish Pasty Filling Method:

  1. Heat the oil in a large pan over high heat, sear the skirt steak until browned on one side. Remove from pan and set to the side.
  2. Sauté the onion in the same pan over medium high heat for 3 minutes until translucent. Add potato and rutabaga, sautéing for 3 additional minutes until just tender.
  3. Stir in the sorghum flour to the mixture and cook for 2 minutes, stirring constantly.
  4. Add the beer and sorghum syrup, stirring to combine. Allow the mixture to thicken enough to coat the veggies, then add the skirt steak back to the pan. Stir to coat everything evenly, then remove from heat.

Assembly Method:

  1. Preheat the oven to 400F.
  2. Remove the dough from the refrigerator and divide into 4 equal portions. Place 1 portion onto a piece of parchment paper and roll out into a circle, about ¼ inch thick.
  3. Place ½ cup of the filling at the center of the circle, spreading evenly and leaving ½ inch gap between the filling and the edge of the pastry. Fold the dough over the filling to create a semi-circle. Press the edges together and crimp them to seal, ensuring there are no pockets
  4. Transfer the pasties to a baking sheet lined with parchment paper.
  5. Repeat steps 2-4 with the remaining pieces of dough
  6. Brush the tops of the pasties with the beaten egg.
  7. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is cooked through.
  8. Let the pasties cool for a few minutes before serving. Enjoy warm or at room temperature.

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