Imagine biting into a golden, flaky pastry that cradles a rich, hearty filling of tender beef and perfectly seasoned vegetables - this isn't just a meal, it's a culinary journey through the rugged landscapes of Cornwall! Our Cornish Beef Pasty with Burgundy Gravy is more than a recipe; it's a delicious piece of British culinary heritage that will transport your taste buds to the rolling hills of England. Whether you're a food enthusiast or a home cook looking to impress, this recipe promises to deliver mouth-watering flavors and a truly satisfying dining experience that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb beef, diced
- 2 cups potatoes, diced
- 1 onion, chopped
- 1 cup carrots, diced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp flour
- 1 package pastry dough
- 1 cup beef broth
- 1/2 cup red wine
Instructions
- Prepare the filling: In a large mixing bowl, combine diced beef, potatoes, chopped onions, and carrots. Season with salt, pepper, and Worcestershire sauce. Sprinkle flour over the mixture and toss to coat evenly.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Roll out the pastry dough on a floured surface to approximately 1/8 inch thickness. Cut into 4 equal circular shapes, each about 8 inches in diameter.
- Divide the beef and vegetable mixture equally among the pastry circles, placing the filling on one half of each circle, leaving a 1/2 inch border around the edge.
- Fold the pastry over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal completely, creating a traditional Cornish pasty shape.
- Brush the pasties with beaten egg for a golden finish. Cut small vents on top to allow steam to escape.
- Place pasties on the prepared baking sheet and bake for 45-50 minutes until golden brown and filling is cooked through.
- While pasties are baking, prepare the Burgundy gravy: In a saucepan, combine beef broth and red wine. Simmer and reduce by one-third, seasoning with additional salt and pepper to taste.
- Remove pasties from oven and let rest for 10 minutes. Serve hot with the Burgundy gravy drizzled over or on the side.
Tips
- Keep your pastry cold: Chill the dough before rolling to ensure a flaky, tender crust.
- Don't overfill: Leave enough space around the edges to create a proper seal.
- Crimp edges firmly: A tight seal prevents filling from leaking during baking.
- Use fresh ingredients: Quality beef and vegetables make a significant difference in flavor.
- Let pasties rest after baking: This helps the filling set and makes cutting easier.
- For extra richness, consider adding a small pat of butter to the filling before sealing.
- The Burgundy gravy can be made ahead of time and gently reheated when serving.
- Serve with a side salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 75mg
