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Traditional Cornish Beef Pasties Recipe

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4.9 from 117 reviews

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/traditional-cornish-beef-pasties-recipe/