Make the Cornish Pasty Gather the ingredients. Heat the oven to 220 C/425 F/Gas 7. Divide the pastry into 4 equal pieces and roll each piece into rounds the size of a tea plate - approximately 6 to 7 inches in diameter. The Spruce Place the onion, potato, swede, and meat into a large mixing bowl and combine thoroughly.
To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through. Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion. 1 cup Yukon gold potatoes (about 1 medium size potato), cut into small ¼ inch cubes.
Meat substitutes: The recipe calls for sirloin steak but you can substitute other cuts of beef. Try to choose a tender cut, like shortloin, rib, or skirt steak. Traditional Cornish pasties are made with steak, but feel free to substitute chicken. Vegetarian Pasties: add chick peas or beans and chopped bell pepper in place of steak.
To make the shortcrust pastry: Place the flour, baking powder, salt, butter, and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears - you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.