This Cornish pasty recipe is made easy with store-bought puff pastry sheets. The potato leek filling is roasted on a sheet pan with fresh thyme, and tossed with heavy cream and layered with cheddar cheese. A delicious, comforting, and modern twist on an English classic! Serve with a simple green salad.
1(17.3 ounce) boxfrozen puff pastry, both sheets thawed according to package instructionsI used Pepperidge Farm brand
1egg, plus 1 teaspoon milkfor the egg wash
unbleached all-purpose flourfor dusting
Potato Leek Filling:
2-3medium Yukon gold potatoesroughly 1 lb (16 oz)
1large leek, white and light green parts onlyroughly 1/2 lb (8 oz)
3½ounces (heaping ¾ cup)freshly grated sharp white cheddar cheese
Thaw both sheets of frozen puff pastry according to the package instructions. Preheat the oven to 375°F (190°C) with a rack in the center position. Combine the egg and milk in a small bowl, whisk together, and set aside.
Prepare the Filling: Cut the potatoes in half lengthwise. Using a mandolin, slice the potatoes into ¼-inch thick half-moon slices. Slice the leek lengthwise and rinse well under cold water, separating the leaves with your fingers to remove any sand or grit. Pat dry. Slice the leek halves crosswise into ½-inch slices.
Place the sliced potatoes, leeks, and diced onion on a half sheet pan and toss with the olive oil, dried thyme, freshly ground black pepper, and salt. Spread into a thin, even layer (the mixture will overlap slightly). Roast for 20 to 25 minutes, carefully flipping the mixture every 10 minutes or so, or until the potatoes, leeks, and onions are lightly caramelized and the potatoes are mostly cooked through.
Remove from the oven and transfer the mixture to a large mixing bowl. Add the heavy cream and gently toss with a spoon to coat. Season to taste with salt and pepper.
Line a second sheet pan (alternatively, you can cool the previous sheet pan under very cold water several times, rinse, dry well, and re-use) with parchment paper.
Assemble: Increase the oven temperature to 400°F (204°C). On a well-floured surface, unfold one piece of puff pastry sheet. Using a floured rolling pin, roll the sheet into a 10-inch-wide (25 cm) by 12-inch-long (30 cm) rectangle. Using a sharp knife, cut into four equal-sized rectangles (these will serve as the bottom half of each pastry). Repeat with the remaining piece of puff pastry and set aside.
Set the bottom pastry rectangles on the parchment-lined sheet pan. Distribute the potato-leek filling evenly into a thick, even layer onto the bottom half of each pastry rectangle, leaving a ½-inch border on all sides. Distribute the grated cheddar evenly on top of each potato-leek filling. Brush the borders lightly with the egg wash.
Using the rolling pin, roll the remaining rectangles so they are slightly larger in size than the bottom pastry rectangles. Place each piece on top of the potato and cheese filling, lining up the edges (avoid stretching the dough if possible). Crimp the borders of each pastry by pressing with a lightly floured fork to seal. Arrange the pasties on the sheet pan, spacing them evenly apart. Brush the top of each pasty with egg wash. Sprinkle lightly with salt and black pepper. Note: If the dough has warmed or softened too much during assembly, allow the pasties to chill in the refrigerator for 15 minutes before baking.
Bake for 25 to 30 minutes, rotating the pan halfway through, or until the pasties are deep golden brown in color. Allow to cool for a few minutes before serving. Best served hot. °
Tips for Success:
These Cornish pasties can be prepped, baked ahead, and stored in the refrigerator for easy reheating. Once the pasties have cooled from the oven, wrap them tightly with plastic wrap or aluminum foil, and refrigerate for up to 2-3 days.
Reheat the chilled pasties, uncovered, on a sheet pan at 375ºF (190ºC) or in a toaster oven for 1o to 20 minutes or until completely heated through.