Cornish Beef Pasties are a classic British comfort food known for their golden, flaky pastry and hearty filling of beef, potatoes, onion, and rutabaga. Traditionally crimped along the side and baked until perfectly crisp, these hand-held pies were originally made as a complete meal for workers. Today, they remain a beloved dish, perfect for family dinners, packed lunches, or make-ahead meals.
Ingredients
For the Pastry
- 4 cups all-purpose flour
- 1 teaspoon salt
- 225 g cold butter, cubed
- ¾ to 1 cup cold water
For the Filling
- 450 g beef skirt steak or chuck, finely diced
- 2 medium potatoes, peeled and finely diced
- 1 small rutabaga (swede), peeled and finely diced
- 1 medium onion, finely chopped
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter, cut into small pieces
For Assembly
- 1 egg, beaten
Instructions
Step 1: Make the Pastry
In a large bowl, mix the flour and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a firm dough forms. Shape into a ball, wrap tightly, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a bowl, combine the diced beef, potatoes, rutabaga, and onion. Season generously with salt and black pepper. Mix well so the seasoning is evenly distributed.
Step 3: Roll the Dough
Preheat the oven to 190°C. Divide the chilled dough into 4 equal portions. Roll each portion into a circle about 20 cm in diameter on a lightly floured surface.
Step 4: Fill the Pasties
Spoon the filling onto one half of each dough circle, leaving a border around the edge. Dot the filling with small pieces of butter.
Step 5: Seal and Crimp
Brush the edges of the dough lightly with beaten egg. Fold the pastry over the filling to form a half-moon shape. Press the edges together firmly, then crimp along the side to seal.
Step 6: Egg Wash
Place the pasties on a lined baking sheet. Brush the tops with beaten egg for a golden finish.
Step 7: Bake
Bake in the preheated oven for 45 to 50 minutes, or until the pastry is golden brown and the filling is cooked through.
Step 8: Rest
Remove from the oven and allow the pasties to rest for 10 minutes before serving.
Tips for Best Results
Finely dicing the filling ingredients ensures even cooking. Keep the pastry cold at all times for the flakiest texture. Do not overfill the pasties, as this can cause leaks during baking.
Serving Suggestions
Cornish Beef Pasties are delicious served warm on their own or with a side of gravy, pickles, or a simple green salad.
Make-Ahead and Storage
Pasties can be prepared ahead and refrigerated unbaked for up to 24 hours. They also freeze well either baked or unbaked. Store baked pasties in the refrigerator for up to 3 days and reheat in the oven.
Variations
You can substitute beef with lamb for a richer flavor or add herbs such as thyme for a subtle twist. While traditional Cornish pasties contain no carrots or peas, variations can be adapted to taste.
Conclusion
Cornish Beef Pasties are a timeless, satisfying dish that combines simple ingredients with classic technique. With their crisp pastry and savory filling, they offer comfort and tradition in every bite and remain a favorite across generations.
