Traditional Cornish Beef Pasties Recipe

Introduction

Cornish pasties are traditional British hand pies filled with hearty beef, potatoes, and vegetables, all wrapped in a flaky shortcrust pastry. Perfect for a comforting meal, these pasties are portable and packed with rich flavors that everyone will enjoy.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 4 tablespoons butter, chilled and cubed
• 4 tablespoons shortening or lard
• 6–8 tablespoons ice water
• 1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes
• 1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes
• ¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes
• ½ cup yellow onion, finely diced
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Small slivers of butter (for topping the filling)
• 1 egg
• 1 tablespoon water

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Add the chilled butter and shortening, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Gradually stir in 5 tablespoons of ice water, adding 1 to 3 more tablespoons as needed, just until the dough comes together. Be careful not to overmix.
3. Step 3: Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes.
4. Step 4: In a mixing bowl, combine the beef, potatoes, rutabaga, onion, thyme, rosemary, garlic powder, salt, and black pepper. Toss well to evenly coat all ingredients.
5. Step 5: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. Step 6: Remove one dough log from the refrigerator. Cut it into 4 equal pieces. Roll each piece on lightly floured parchment paper into a thin circle about 7–8 inches in diameter.
7. Step 7: Place a generous spoonful of filling in the center of each dough circle, leaving a border around the edges. Top the filling with a small sliver of butter.
8. Step 8: Lightly moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Press edges firmly to seal, patching any tears with extra dough if needed.
9. Step 9: Crimp the edges by twisting the dough with your thumb and index finger along the seam. Tuck the ends underneath. Place the pasties on the prepared baking sheet and repeat with remaining dough and filling.
10. Step 10: Prick the tops of the pasties 2–3 times with a fork to allow steam to escape. Whisk together the egg and water, then brush a thin layer over each pasty.
11. Step 11: Bake for 40–50 minutes, until golden brown. Let cool for 10 minutes before serving.

Tips & Variations

• Use skirt or rump steak for a more economical option without sacrificing flavor.
• For a vegetarian twist, substitute the beef with a mix of mushrooms and lentils.
• Add a splash of Worcestershire sauce to the filling for extra depth.
• Chill the dough well to ensure a flaky pastry crust.

Storage

Store cooled pasties in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispness. For longer storage, freeze pasties wrapped tightly in foil or plastic wrap for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pastry dough for this recipe?

Yes, pre-made shortcrust or pie pastry can be used as a shortcut, but making your own dough often results in a flakier and tastier crust.

What cut of beef works best for Cornish pasties?

Sirloin, skirt, or rump steak are ideal because they remain tender when baked and provide good flavor and texture.

Traditional Cornish Beef Pasties Recipe

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Classic British Cornish Pasties made with tender beef, hearty potatoes, rutabaga, and aromatic herbs encased in a flaky homemade shortcrust pastry. These traditional hand pies are perfect for a comforting meal or snack.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 pasties 1x
• Category: Main Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Shortcrust Pastry

• 2 cups all-purpose flour
• ½ teaspoon salt
• 4 tablespoons butter, chilled and cubed
• 4 tablespoons shortening or lard
• 6–8 tablespoons ice water

For the Filling

• 1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes
• 1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes
• ¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes
• ½ cup yellow onion, finely diced
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Small slivers of butter (for topping the filling)

Egg Wash

• 1 egg
• 1 tablespoon water

Instructions

1. Prepare the Pastry: In a large bowl, combine the flour and salt. Add the chilled butter and shortening, cutting them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Form the Dough: Gradually stir in 5 tablespoons of ice water, adding 1 to 3 more tablespoons as needed, just until the dough comes together. Avoid overmixing to keep the pastry tender.
3. Chill the Dough: Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes to firm up.
4. Make the Filling: In a mixing bowl, combine the cubed beef, potatoes, rutabaga, diced onion, thyme, rosemary, garlic powder, salt, and black pepper. Toss well to evenly coat all ingredients with seasoning.
5. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper for baking.
6. Roll the Dough: Remove one dough log from the refrigerator and cut it into 4 equal pieces. On a lightly floured sheet of parchment paper, roll each piece into a thin circle approximately 7 to 8 inches in diameter.
7. Fill the Pasties: Place a generous spoonful of the filling mixture in the center of each dough circle, leaving a border around the edges. Top each filling with a small sliver of butter for richness.
8. Fold and Seal: Lightly moisten the edges of the dough with water, then fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal, patching any tears with extra dough if necessary.
9. Crimp the Edges: Starting at one end, crimp the edges by twisting the dough with your thumb and index finger along the seam for a decorative and secure seal. Tuck the ends underneath and place the pasties on the prepared baking sheet. Repeat with the remaining dough and filling.
10. Egg Wash and Bake: Prick the tops of each pasty 2 to 3 times with a fork to allow steam to escape during baking. Whisk together the egg and water, then brush a thin layer of the egg wash over each pasty for a golden finish. Bake for 40 to 50 minutes until the pasties are golden brown and cooked through. Allow to cool for 10 minutes before serving.

Notes

• Chilling the dough is crucial to prevent shrinking and to produce a flaky crust.
• Feel free to substitute beef sirloin with skirt or rump steak for slightly different textures.
• Use fresh herbs if possible for the best aromatic flavor.
• Do not overfill the pasties to avoid leaking during baking.
• Ensure edges are tightly sealed and properly crimped to hold the filling inside.
• The small sliver of butter on the filling adds moisture and flavor inside the pasty.

Keywords: Cornish pasties, British hand pies, beef pasties, traditional Cornish recipe, savory hand pies, shortcrust pastry, classic British dish