Harry Potter Inspired Cornish Pasties
Taste Hogwarts magic with this Harry Potter Inspired Cornish Pasties recipe, flaky pastry packed with savory steak & veggies!
Equipment
- Large mixing bowl
- Food processor (optional)
Ingredients
For the pastry
- 125 Grams Butter chilled and diced
- 125 Grams Lard
- 500 Grams Plain flour plus extra
- 6 Tablespoons Cold water you may not need all 6 tablespoons
- 1 Medium Egg beaten for egg wash
For the Filling
- 450 Grams Potato peeled and finely diced
- 150 Grams Swede peeled and finely diced
- 150 Grams Onion peeled and finely chopped
- 300 Grams skirt steak or sirloin steak finely chopped
- 1 Teaspoon Sea salt
- 1 Teaspoon Ground black pepper
- 4 Tablespoons Unsalted butter chopped into small cubes
Instructions
- Rub the butter and lard into the flour with a pinch of salt using your fingertips (or pulse in a food processor) until the mix looks like breadcrumbs.125 Grams Butter, 125 Grams Lard, 500 Grams Plain flour
- Add about 6 tbsp of cold water, a little at a time, and bring the dough together into a firm ball.6 Tablespoons Cold water
- Divide into 6 equal pieces, wrap in clingfilm, and chill in the fridge for 1 hour.
- Preheat your oven to 180°C / 350°F (fan).
- In a large bowl, mix the potato, swede, onion, steak, salt, and pepper until well combined.450 Grams Potato, 150 Grams Swede, 150 Grams Onion, 300 Grams skirt steak or sirloin steak, 1 Teaspoon Sea salt, 1 Teaspoon Ground black pepper
- On a lightly floured surface, roll out one piece of dough into a circle about 21–23 cm wide.
- Spoon a generous handful of the filling onto half of the pastry circle, leaving a 2 cm border around the edge. Dot with about 1 ½ tsp butter.4 Tablespoons Unsalted butter
- Brush the edge with beaten egg, fold the other half of pastry over, and press to seal into a semi-circle. Crimp the edges firmly with your fingers.1 Medium Egg
- Transfer to a baking tray, cut a small slit in the top to let out steam, and repeat with the remaining pasties.
- Brush the tops with the remaining egg wash and bake for 50 minutes until golden brown.
- Remove from the oven and enjoy warm.
Notes
Tips and Tricks
- Shortcut: If you’re short on time, use ready-made shortcrust pastry.
- Make ahead: These pasties can be frozen unbaked. Just add 10–15 minutes to the baking time straight from the freezer.
- Meat options: Traditionally skirt steak is used, but sirloin or even leftover roast beef works beautifully.
- Veg variation: Add peas or carrots if you’d like extra vegetables.
- Perfect crimp: Don’t worry if your crimping isn’t perfect, it’s part of the rustic charm!
Nutrition
Calories: 901kcalCarbohydrates: 132gProtein: 27gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 124mgSodium: 617mgPotassium: 1165mgFiber: 9gSugar: 5gVitamin A: 1846IUVitamin C: 18mgCalcium: 143mgIron: 6mg
Tried this recipe?Let us know how it was!