Cornish Pasty

Ingredients:
For the Pastry:
2 1/2 cups all-purpose flour 
1/2 tsp salt
1/2 cup (1 sticks) cold unsalted butter, cubed
1/2 cup lard, cold, cubed
6 tbsp ice-cold water

For the Filling:
1 pound beef (chunk steak) or chicken, diced
1 onion, finely chopped
1 medium potatoes, peeled and diced
1 carrot, peeled and diced
1 small rutabaga, peeled and diced
Salt and black pepper to taste
1-2 tablespoons of chopped fresh thyme
unsalted butter (for filling)
1 egg, beaten (for egg wash)

Instructions:
 Prepare the Pastry:

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter and lard to the flour mixture.
3. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
4. Gradually add ice-cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to over mix . 
5. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

1.  In a large bowl, combine the diced meat, chopped onion, potatoes, carrot, and rutabaga.
2. Season the mixture with salt, black pepper, and thyme

​Assemble the Pasties:

1. Preheat your oven to 350°F.
2. On a floured surface, roll out your ball into the shape of a log. Divide the dough into six equal portions. Shape pieces into a ball, then roll the dough into a circle, about 6-8 inches in diameter.
3. Place a portion of the filling on one half of the pastry circle, leaving a border around the edge. Then dot with 1 tablespoon butter.
4. Fold the other half of the pastry over the filling to create a half-moon shape.
5. Crimp the edges to seal the pasty. You can use a fork to press down and create a decorative edge.

Bake the Pasties:

1. Place the assembled pasties on a baking sheet lined with parchment paper.
2. Brush the pasties with beaten egg to give them a golden finish.
3. Make a small slit on the top of each pasty to allow steam to escape during baking.
4. Bake in the preheated oven for about 45-50 minutes or until the pasties are golden brown and the filling is cooked through.  

Serve:
Allow the pasties to cool for a few minutes before serving. They are delicious both warm and at room temperature.
Enjoy your homemade Cornish pasties!

Note: 
This classic pasty (pronounced "pass-tee") recipe, is a type of savory hand pie traditionally associated with Cornwall, England. This recipe makes approximately 4 pasties.

Fun Fact  - Rutabagas are a nutritious, low-calorie root vegetable with a slightly sweet and nutty flavor. They're packed with vitamin C, potassium, and dietary fiber. Swap them for potatoes to reduce calories in your dishes. Enjoy rutabagas roasted, mashed, or in soups for added flavor and health benefits.