Pendarvis House Cornish Pasty Recipe

Name: Pendarvis House Cornish Pasty
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 3 cups all-purpose flour; 2 teaspoons salt; 1 cup cold lard; 2/3 cup ice water; 1 pound beef stew meat; 2 large potatoes; 1 large onion; 1/4 cup beef suet; 1/2 teaspoon black pepper

Transport yourself to 19th-century Cornwall with this authentic Pendarvis House pasty recipe! Inspired by the Cornish miners who settled in Mineral Point, Wisconsin, this hearty hand pie is perfect for a satisfying meal. Learn how to create a flaky crust and a savory filling of tender beef, potatoes, and onions – just like they made it in the mines. This recipe makes one large pasty, easily sliced to serve 6-8 people. A true taste of history, perfect for a family dinner or a unique culinary adventure!

Prep Time 45 mins

Cook Time 40 mins

Calories 906.6 kcal

Protein 94g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pendarvis House Cornish Pasty

3 cups all-purpose flour
2 teaspoons salt
1 cup cold lard
2/3 cup ice water
1 pound beef stew meat
2 large potatoes
1 large onion
1/4 cup beef suet
1/2 teaspoon black pepper

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How to Make Pendarvis House Cornish Pasty

**Prepare the Crust:** In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
**Cut in Lard:** Add 1 cup of cold lard (vegetable shortening can be substituted) and using a pastry blender or your fingertips, cut the lard into the flour mixture until it resembles coarse crumbs.
**Add Water:** Gradually add 2/3 cup ice water, mixing gently until the dough just comes together. Do not overmix.
**Knead and Chill:** Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
**Prepare the Filling:** While the dough chills, remove any bone, gristle, and membranes from 1 lb beef stew meat and cut into 1/2-inch cubes.
**Combine Filling Ingredients:** In a large bowl, combine the beef, 2 large potatoes (peeled and diced 1/2-inch), 1 large onion (diced), and 1/4 cup beef suet (optional, can substitute with 2 tablespoons of vegetable shortening).
**Season:** Add 1 teaspoon salt and 1/2 teaspoon black pepper to the filling; mix well.
**Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 16-inch circle.
**Assemble the Pasty:** Transfer the dough circle to a baking sheet. Place half the filling onto the dough circle, leaving a 1-inch border.
**Fold and Seal:** Moisten the edges with water. Fold the other half of the dough circle over the filling, pressing firmly to seal. Crimp the edges decoratively. Cut 3 small slits in the top crust to allow steam to escape.
**Bake:** Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the crust is golden brown and the filling is cooked through.
**Serve:** Let cool slightly before serving. Use large spatulas to carefully transfer the pasty to a serving platter. Slice and serve to 6-8 people.