Golden, flaky, and packed with rich, savory flavor, Cornish Beef Pasties are the ultimate handheld comfort food. These traditional pastries hail from Cornwall, England, where they were once a hearty lunch for miners. Each pasty is a pocket of buttery pastry enveloping a savory filling of seasoned beef, tender potatoes, onions, and sometimes a touch of rutabaga or carrot, creating a balance of textures and flavors in every bite.

The magic lies in the layers—crisp, golden puff pastry on the outside, and a juicy, aromatic filling inside that bursts with warmth and satisfaction. Whether you serve them fresh out of the oven or pack them up for a picnic or lunchbox, Cornish Beef Pasties are always a hit. They make an easy dinner idea, a cozy weekend treat, or a satisfying snack that never disappoints.

Ingredients for Cornish Beef Pasties

1 lb (450g) ground or finely chopped beef (traditionally skirt steak)
1 medium potato, peeled and diced small
1 small onion, finely chopped
1/2 cup rutabaga or carrot, diced (optional but traditional)
Salt and black pepper to taste
1/2 tsp dried thyme (optional for extra flavor)
1 tbsp Worcestershire sauce (for added depth)
1 egg, beaten (for egg wash)
1 sheet puff pastry (store-bought or homemade), thawed
Fresh thyme or parsley for garnish (optional)

Step 1: Prepare the Filling

In a mixing bowl, combine the ground or finely chopped beef with diced potatoes, onions, and rutabaga or carrot if using. Season generously with salt, pepper, thyme, and a splash of Worcestershire sauce. Mix until well combined, making sure the vegetables are evenly distributed with the meat.

Step 2: Roll Out the Pastry

On a lightly floured surface, roll out your puff pastry sheet to smooth and thin it slightly, just enough to make it pliable. Cut the pastry into equal squares or circles, depending on the shape you prefer (traditional Cornish pasties are semi-circular).

Step 3: Fill and Seal the Pasties

Spoon a generous amount of filling onto one half of each pastry piece, leaving a small border. Brush the edges lightly with beaten egg, then fold the pastry over to enclose the filling. Press the edges together with a fork or crimp them by hand to seal tightly. This step locks in the juicy goodness.

Step 4: Brush and Bake

Transfer the pasties to a lined baking sheet. Brush the tops with the remaining beaten egg to give them that golden, glossy finish. Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the pastry is puffed and golden brown.

Step 5: Serve and Enjoy

Let the pasties cool for a few minutes before serving. Garnish with fresh thyme or parsley if desired. They’re perfect on their own, or served with a side salad, chutney, or even a warm bowl of soup.

Storage Instructions

Cornish Beef Pasties are great for making ahead and storing for later. Once they’ve cooled completely, place them in an airtight container or wrap them individually in foil or plastic wrap. Store them in the refrigerator for up to 4 days.

To freeze, wrap each pasty tightly and place in a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to eat, reheat frozen pasties in a 350°F (175°C) oven for about 25–30 minutes, or until heated through. No need to thaw!

Estimated Nutrition

Per 1 pasty (approximate, varies by size and ingredients):

Calories: 420 kcal
Protein: 17g
Carbohydrates: 28g
Fat: 26g
Fiber: 2g
Sugar: 2g
Sodium: 390mg

Frequently Asked Questions

What type of beef is best for Cornish pasties?

Traditionally, skirt steak is used because it’s flavorful and tender when cooked in the pastry. Ground beef works well for convenience.

Can I use shortcrust pastry instead of puff pastry?

Yes! Shortcrust is actually more traditional and holds its shape better, but puff pastry adds a flakier, lighter texture.

Should the filling be cooked before baking?

No, the filling cooks inside the pastry as it bakes, keeping it juicy and flavorful.

How do I prevent soggy pastry bottoms?

Dice the vegetables small so they cook evenly and avoid overfilling. Baking on parchment and not overcrowding the tray also helps.

Can I make these vegetarian?

Absolutely! Substitute the meat with mushrooms, lentils, or a plant-based ground meat alternative.

Do I need to use an egg wash?

Egg wash gives the pasties that golden, glossy finish, but you can use milk or skip it for a more matte look.

Can I eat them cold?

Yes, they taste great cold, which makes them ideal for packed lunches and picnics.

What side dishes go well with Cornish pasties?

Try them with coleslaw, baked beans, salad, or a hearty vegetable soup.