Ingredients
For the Pastry
2½ cups (315g) all-purpose flour
½ tsp fine sea salt
¾ cup (170g) cold unsalted butter, cubed
6–8 tbsp ice-cold water
For the Filling
12 oz (340g) beef skirt or chuck, finely diced (fat trimmed)
1½ cups (225g) waxy potatoes (like Yukon Gold), peeled and diced small
¾ cup (100g) swede (rutabaga), peeled and diced small
¾ cup (100g) yellow onion, finely chopped
1 tsp salt
½ tsp freshly ground black pepper
1 tbsp unsalted butter, cut into 4 small pieces
For Finishing
1 large egg, beaten (for egg wash)
Instructions
1. Make the Pastry
In a large bowl, whisk together flour and salt. Add cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized bits remaining.
Gradually add cold water, 1 tbsp at a time, mixing gently with a fork until the dough just comes together. Do not overwork.
Shape into a smooth disc, wrap tightly in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
2. Prepare the Filling
In a medium bowl, combine diced beef, potatoes, swede, and onion. Season with salt and pepper. Toss gently to mix. Do not precook—the filling bakes inside the pasty.
3. Assemble the Pasties
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut into four 8-inch (20 cm) circles (use a bowl or plate as a guide).
Place each circle on the work surface. Spoon ¼ of the filling onto one half of each circle, slightly off-center. Top each portion with one small piece of butter.
4. Seal with Care
Brush the edges of the dough with beaten egg. Fold the empty half over the filling to create a half-moon shape. Press edges together firmly, then crimp decoratively by twisting and folding the edge with your fingers (traditional Cornish style) or press with a fork.
5. Bake to Golden Perfection
Place pasties on the prepared baking sheet. Brush the tops generously with remaining egg wash—this gives them their signature glossy, burnished finish.
Bake for 50–55 minutes, rotating the tray halfway through, until deeply golden brown, crisp, and the filling is cooked through.
6. Rest & Serve
Let pasties rest for 5–10 minutes before serving—this allows the juices to settle and prevents burns!
Serve warm with a dollop of ketchup, brown sauce, or simply on their own.
Serving Suggestions
Pair with a crisp green salad or pickled vegetables
Enjoy with a mug of stout or a cup of strong tea
Pack for hikes, road trips, or work lunches—they taste even better the next day!
Frequently Asked Questions
Can I use ground beef?
Not traditionally—but if you must, use lean ground beef and reduce moisture by patting it dry. Diced beef is preferred for texture.
What if I can’t find swede?
Substitute with an equal amount of carrot or parsnip—but note: swede is essential for authenticity.
Can I freeze them?
Yes! Assemble unbaked pasties, freeze on a tray, then transfer to a freezer bag. Bake from frozen—add 10–15 minutes to cook time.
Why no herbs or spices?
Traditional Cornish pasties are seasoned only with salt and pepper—the simplicity lets the quality of the ingredients shine.
Allergy Information
Contains: Wheat, dairy, eggs
Gluten-free option: Use GF flour blend and verify all ingredients
Vegetarian? No (beef-based)
Always check labels if managing allergies.
Nutrition Facts
(Per pasty, recipe serves 4)
Calories: 620
Protein: 22g
Fat: 32g (Saturated: 19g)
Carbohydrates: 60g
Fiber: 5g
Sugar: 5g
Sodium: 780mg
Values may vary based on beef fat content and butter used.
The Cornish Pasty is a masterpiece of practicality and flavor—a meal wrapped in history, designed to nourish body and soul. With its flaky crust, savory filling, and satisfying heft, it’s proof that the best food often comes from humble beginnings. So roll out your dough, crimp with care, and savor a bite of Britain’s beloved baking tradition. Just don’t forget the crimp—it’s said miners held the edge to avoid contaminating the food with dirty hands… and we honor that legacy with every fold.
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