Description

Golden, flaky, and packed with savory goodness, Cornish Beef Pasties are the ultimate comfort food. If you’re craving a hearty, filling meal that wraps rich beef, tender potatoes, and earthy vegetables in a crisp, buttery crust—this is it. Originating from Cornwall, these handheld pies were a staple for miners and laborers, but today, they’re a beloved classic across kitchens worldwide.

Ingredients

For the pastry:

3 cups all-purpose flour

1 tsp salt

1 cup (2 sticks) cold unsalted butter, cubed

6–8 tbsp ice water

For the filling:

1 lb beef skirt steak or chuck, finely diced

2 medium potatoes, peeled and diced small

1 medium rutabaga or turnip, diced small

1 small onion, finely chopped

Salt and black pepper to taste

1 egg, beaten (for egg wash)

Instructions

Make the pastry: In a large bowl, mix flour and salt. Add cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Gradually stir in ice water until the dough comes together. Wrap in plastic and chill for 30 minutes.
Prepare the filling: In a large bowl, mix diced beef, potatoes, rutabaga, and onion. Season generously with salt and pepper.
Assemble the pasties: Preheat oven to 400°F (200°C). Divide chilled dough into 4 equal pieces. Roll each into an 8-inch circle. Spoon filling onto one half of each circle, leaving a border. Fold over to form a half-moon and crimp the edges to seal.
Bake: Place pasties on a parchment-lined baking sheet. Brush with beaten egg for a golden finish. Bake for 45–50 minutes, or until golden brown and cooked through.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Dinner