Authentic Cornish Pasty vs Corned Beef Hash

Both dishes rely on potato, onion, butter and pepper, but put them to very different work. In the Cornish pasty, butter goes into a firm pastry that encloses raw beef, thinly sliced potato, swede and onion, seasoned with black pepper and baked together for nearly an hour until tender inside a golden crust. Corned beef hash instead uses butter and oil in a hot skillet, where diced cooked potato, onion and salty corned beef are pressed down into a crispy crust. Finished with runny-yolked eggs and chopped parsley, the hash is a crisp, rich skillet dish, while the pasty is a sealed, self-contained bake.