Cornish Beef Pasties

Cornish beef pasties are the ultimate handheld comfort food, combining flaky pastry with a hearty filling of seasoned meat and vegetables. This British classic originated as a portable lunch for Cornwall’s tin miners, with the crimped edge serving as a handle that could be discarded after eating with dirty hands.

Today, these savory hand pies make a perfect family dinner or grab-and-go meal, offering a complete meal wrapped in buttery pastry. My version stays true to the traditional flavors while being achievable for home bakers.

Why You’ll Love This

• Make-ahead friendly – perfect for batch cooking and freezing
• Portable and mess-free for lunches or picnics
• Customizable filling to suit your family’s preferences
• Creates minimal dishes – everything bakes in one pan
• Leftovers taste even better the next day

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/3 cup cold water
• 1 pound beef chuck, diced small
• 2 potatoes, diced
• 1 onion, finely chopped
• 1 carrot, diced
• 1 teaspoon thyme
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions

1. Mix flour and salt in a large bowl. Cut in butter until crumbly.
2. Gradually add water until dough forms. Chill for 30 minutes.
3. Combine beef, vegetables, and seasonings in a bowl.
4. Roll dough and cut into 6-inch circles.
5. Place filling on one half of each circle.
6. Fold over and crimp edges to seal.
7. Brush with egg wash and cut steam vents.
8. Bake at 400°F for 45 minutes until golden brown.

Tips & Variations

• Keep ingredients cold for the flakiest crust
• Substitute ground beef for faster prep time
• Add rutabaga or turnip for authentic Cornish flavor
• Make smaller versions for appetizer portions
• Freeze unbaked pasties for up to 3 months

Serving Suggestions

Serve these hearty pasties piping hot with a side of brown gravy or traditional English mustard. For a complete meal, pair with a simple green salad or steamed vegetables to balance the richness of the pastry.

Notes

• Store baked pasties in the refrigerator for up to 3 days
• Reheat in a 350°F oven for 15-20 minutes
• Pasties are done when golden brown and steam escapes from vents

FAQs

• Can I make these vegetarian? Yes, substitute the beef with mushrooms and additional root vegetables.
• Why is my pastry tough? Overworking the dough or using warm ingredients can make pastry tough.
• Can I use puff pastry instead? Yes, though traditional pasties use shortcrust pastry.
• How do I prevent soggy bottoms? Avoid wet filling and ensure oven is fully preheated.

Cornish Beef Pasties

Recipe by Stephanie Williams

🖨️ Print📌 Pin

Cornish beef pasties are the ultimate handheld comfort food, combining flaky pastry with a hearty filling of seasoned meat and vegetables. This British classic

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/3 cup cold water
• 1 pound beef chuck, diced small
• 2 potatoes, diced
• 1 onion, finely chopped
• 1 carrot, diced
• 1 teaspoon thyme
• 1 egg (for egg wash)
• Salt and pepper to taste

Steps

1. Mix flour and salt in a large bowl. Cut in butter until crumbly.
2. Gradually add water until dough forms. Chill for 30 minutes.
3. Combine beef, vegetables, and seasonings in a bowl.
4. Roll dough and cut into 6-inch circles.
5. Place filling on one half of each circle.
6. Fold over and crimp edges to seal.
7. Brush with egg wash and cut steam vents.
8. Bake at 400°F for 45 minutes until golden brown.

Notes

• Store baked pasties in the refrigerator for up to 3 days
• Reheat in a 350°F oven for 15-20 minutes
• Pasties are done when golden brown and steam escapes from vents