Cornish Pasties

Cornish pasties are a traditional British pastry filled with a savory combination of meat, vegetables, and seasonings. Originating from Cornwall, these handheld pies were originally made for miners, as they provided a hearty and portable meal that could be easily eaten during breaks. Over the years, Cornish pasties have become a beloved snack and comfort food across the UK and beyond.

This recipe for Cornish pasties uses a buttery, flaky pastry to encase a filling of beef, potatoes, onions, and rutabaga (also known as swede), seasoned with salt and pepper. They’re perfect for lunch, dinner, or a savory snack.

Total Time: 1 hour 30 minutes
Serving Size: 4-6 pasties
Difficulty Level: Medium

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Ingredients

For the Pastry:

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water (you may need a little more, depending on dough consistency)
• 1 tablespoon vegetable oil (optional, for added flakiness)

For the Filling:

• 1 lb (450g) beef skirt steak or stew beef, finely diced (you can also use ground beef)
• 1 medium potato, peeled and diced small
• 1/2 medium onion, finely chopped
• 1 small rutabaga (swede), peeled and diced small
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 tablespoon Worcestershire sauce (optional, for added flavor)
• 1 tablespoon fresh parsley (optional, for a fresh touch)
• 1 tablespoon butter (for the filling, optional)

For the Egg Wash:

• 1 large egg, beaten (for brushing on top of the pasties before baking)

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Equipment Needed:

• Mixing bowls
• Rolling pin
• Knife and chopping board
• Large baking sheet
• Parchment paper or silicone baking mat
• Pastry brush (optional, for egg wash)

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Instructions

Step 1: Make the Pastry

1.1 Combine the Flour and Salt

In a large mixing bowl, combine the flour and salt. Stir them together until evenly mixed.

1.2 Cut in the Butter

Add the chilled, cubed butter to the flour mixture. Use a pastry cutter, your hands, or two forks to cut the butter into the flour until the mixture resembles breadcrumbs. You want small pieces of butter throughout the mixture to create a flaky texture.

1.3 Add Water and Form Dough

Slowly add the cold water, one tablespoon at a time, mixing gently with your hands or a spoon until the dough begins to come together. If the dough feels too dry, add a little more water, but be careful not to make it too sticky. You should be able to gather it into a rough ball.

1.4 Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest. Chilling the dough helps it become more workable and ensures the butter stays cold, which contributes to the flakiness of the pastry.

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Step 2: Prepare the Filling

2.1 Dice the Ingredients

While the dough is chilling, prepare the filling. Dice the beef, potato, onion, and rutabaga into small, evenly-sized cubes. Try to make sure the pieces are roughly the same size so they cook evenly.

2.2 Season the Filling

In a large mixing bowl, combine the diced meat and vegetables. Season with salt, pepper, and Worcestershire sauce. You can also add fresh parsley for an extra layer of flavor, although it’s optional. Mix the ingredients together, ensuring they are evenly seasoned.

2.3 Optional Butter Addition

If you’d like to add a bit more richness to the filling, you can melt 1 tablespoon of butter and drizzle it over the filling mixture. Stir to combine.

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Step 3: Assemble the Cornish Pasties

3.1 Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.

3.2 Roll Out the Pastry

Once the dough has chilled, remove it from the fridge. Dust your work surface with flour and roll out the dough to about 1/8 inch thick. Use a round cutter (or the rim of a bowl) to cut out 6-inch circles from the dough. You should be able to get about 4-6 circles, depending on the size you want your pasties to be.

3.3 Fill the Pastry

Place a heaping spoonful of the filling in the center of each pastry circle, leaving about 1 inch of space around the edges. Be sure not to overfill them, as this can make sealing difficult.

3.4 Seal the Pasties

Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp them by folding the edges over and pressing down with your fingers. Alternatively, use a fork to press the edges together to form a tight seal. This will help prevent the filling from spilling out during baking.

3.5 Brush with Egg Wash

Place the assembled pasties on the prepared baking sheet. Using a pastry brush, lightly brush the top of each pasty with the beaten egg. This gives the pasties a golden, glossy finish when baked.

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Step 4: Bake the Cornish Pasties

4.1 Bake the Pasties

Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the pasties are golden brown and the filling is cooked through. If you’re unsure, you can check the internal temperature of the filling—it should reach 160°F (71°C).

4.2 Cool Slightly Before Serving

Once the pasties are done, remove them from the oven and let them cool for a few minutes before serving. They are best enjoyed warm, but they can also be eaten at room temperature.

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Step 5: Serve

Serve the Cornish pasties as a hearty meal or snack. They pair wonderfully with a side salad, some pickles, or even a simple gravy for dipping. Enjoy these delicious, portable pies for lunch, dinner, or as part of a picnic.

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Tips and Notes

1. Vegetarian Option: To make vegetarian Cornish pasties, you can replace the beef with a combination of vegetables like mushrooms, leeks, and carrots. Make sure to adjust the seasonings accordingly.
2. Freezing: These pasties freeze very well. After assembling them, but before baking, place them on a baking sheet and freeze for about 1-2 hours until solid. Then, transfer them to a freezer bag for storage. When you’re ready to bake, you can bake them straight from the freezer, adding an extra 10-15 minutes to the baking time.
3. Making Ahead: You can prepare the filling ahead of time and store it in the fridge for up to 2 days before assembling the pasties.
4. Baking Tip: If the pastry seems too dry, you can brush it lightly with water before folding to help it stick together, but be careful not to add too much moisture.

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Conclusion

Cornish pasties are a comforting, flavorful dish that combines a flaky pastry with a delicious, savory filling. Whether you make them for a family meal, a picnic, or a special occasion, these pasties are sure to impress. The combination of beef, vegetables, and seasonings wrapped in buttery pastry is both hearty and satisfying. Enjoy this classic British recipe and bring a little taste of Cornwall to your kitchen!