Cornish Pasties (Traditional British Hand Pies) Recipe

Introduction

Cornish pasties are traditional British hand pies filled with savory beef and vegetables. These hearty pastries are perfect for a comforting meal and are easy to eat on the go. Enjoy the classic combination of tender meat, potatoes, and rutabaga wrapped in a flaky shortcrust pastry.

Ingredients

• For the Shortcrust Pastry:
• 2 cups all-purpose flour
• ½ teaspoon salt
• 4 tablespoons butter, chilled and cubed
• 4 tablespoons shortening or lard
• 6–8 tablespoons ice water
• For the Filling:
• 1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes
• 1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes
• ¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes
• ½ cup yellow onion, finely diced
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Small slivers of butter (for topping the filling)
• Egg Wash:
• 1 egg
• 1 tablespoon water

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Add the chilled butter and shortening, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Gradually stir in 5 tablespoons of ice water, adding 1 to 3 more tablespoons as needed, just until the dough comes together. Avoid overmixing.
3. Step 3: Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes.
4. Step 4: In a mixing bowl, combine the beef, potatoes, rutabaga, onion, thyme, rosemary, garlic powder, salt, and pepper. Toss well to evenly coat all ingredients.
5. Step 5: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. Step 6: Remove one dough log from the refrigerator, keeping the other chilled. Cut the log into 4 equal pieces.
7. Step 7: On a lightly floured sheet of parchment paper, roll each piece into a thin circle about 7 to 8 inches in diameter.
8. Step 8: Place a generous spoonful of filling in the center of each dough circle, leaving a border around the edges. Top the filling with a small sliver of butter.
9. Step 9: Lightly moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal, patching any tears with extra dough if needed.
10. Step 10: Starting at one end, crimp the edge by twisting the dough with your thumb and index finger, working your way along the seam. Tuck the ends underneath. Place the pasties on the prepared baking sheet. Repeat with the remaining dough and filling.
11. Step 11: Prick the tops of the pasties 2 to 3 times with a fork to allow steam to escape. Whisk together the egg and water, then brush a thin layer over each pasty.
12. Step 12: Bake for 40 to 50 minutes, or until the pasties are golden brown. Let cool for 10 minutes before serving.

Tips & Variations

• For a richer pastry, substitute some of the shortening with lard or use all butter for a more delicate texture.
• Swap rutabaga for turnips or parsnips if unavailable.
• Use dried herbs if fresh aren’t available, adjusting the quantity to taste.
• Make smaller pasties for appetizers or larger ones for a filling main meal.

Storage

Store leftover pasties in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 10–15 minutes to retain crispness. You can also freeze unbaked pasties; bake from frozen, adding extra baking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different meats for the filling?

Yes, you can substitute beef with lamb or pork, but be mindful of cooking times and fat content to keep the filling tender.

How do I prevent the pastry from becoming soggy?

Using chilled ingredients and not overfilling the pasties helps keep the crust crisp. Pricking the tops before baking allows steam to escape, reducing sogginess.

Cornish Pasties (Traditional British Hand Pies) Recipe

Print Recipe

★★★★★

5 from 84 reviews

These traditional British Cornish Pasties are hearty hand pies filled with tender beef, potatoes, rutabaga, and aromatic herbs, all encased in a flaky homemade shortcrust pastry. Perfectly baked to golden perfection, they make an ideal savory snack or meal.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 pasties 1x
• Category: Hand Pie
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Shortcrust Pastry

• 2 cups all-purpose flour
• ½ teaspoon salt
• 4 tablespoons butter, chilled and cubed
• 4 tablespoons shortening or lard
• 6–8 tablespoons ice water

For the Filling

• 1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes
• 1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes
• ¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes
• ½ cup yellow onion, finely diced
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Small slivers of butter (for topping the filling)

For the Egg Wash

• 1 egg
• 1 tablespoon water

Instructions

1. Prepare the Pastry: In a large bowl, combine the flour and salt. Add the chilled butter and shortening, cutting them into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add Ice Water: Gradually stir in 5 tablespoons of ice water, adding 1 to 3 more tablespoons as needed, just until the dough comes together. Avoid overmixing to keep the pastry tender.
3. Chill the Dough: Divide the dough into two equal portions, shape each into a log, tightly wrap in plastic wrap, and refrigerate for 20 minutes to firm up.
4. Make the Filling: In a mixing bowl, combine the cubed beef, diced potatoes, rutabaga, onion, chopped thyme, rosemary, garlic powder, salt, and black pepper. Toss well to coat all ingredients evenly.
5. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
6. Roll the Dough: Remove one dough log from the refrigerator while keeping the other chilled. Cut the log into four equal pieces.
7. Form Circles: On a lightly floured surface or parchment paper, roll each piece into a thin circle about 7–8 inches in diameter.
8. Fill the Pasties: Place a generous spoonful of the filling mixture in the center of each dough circle, leaving about a 1-inch border. Top each with a small sliver of butter for added richness.
9. Fold and Seal: Lightly moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal and patch any tears with extra dough if necessary.
10. Crimp the Edges: Starting at one end, crimp the edge by twisting the dough with your thumb and index finger along the seam. Tuck the ends underneath to secure the pasty. Place on the prepared baking sheet. Repeat with remaining dough and filling.
11. Egg Wash and Vent: Prick the tops of each pasty 2–3 times with a fork to allow steam to escape during baking. Whisk the egg and water together, then brush a thin layer over each pasty for a golden finish.
12. Bake: Bake the pasties in the preheated oven for 40–50 minutes, or until golden brown and fully cooked through.
13. Cool and Serve: Allow the pasties to cool on a rack for 10 minutes before serving, ensuring the filling sets slightly for easier handling.

Notes

• For best results, keep the pastry and ingredients chilled to achieve a flaky crust.
• Use a sharp knife to dice the beef and vegetables evenly to ensure even cooking.
• You can substitute rutabaga with turnips if preferred.
• Ensure the edges are well sealed and crimped to prevent the filling from leaking during baking.
• Serve warm with a side of mustard or malt vinegar for an authentic British experience.

Keywords: Cornish pasties, traditional British hand pies, beef pasty recipe, savory pastry, homemade pasty, meat and potato pasty