Why You’ll Love This Recipe
- Flaky golden pastry with hearty filling
- Traditional comforting British recipe
- Perfect portable meal or snack
- Great for meal prep and freezing
- Savory and satisfying flavor
- Delicious warm or at room temperature
- Perfect for lunches, dinners, or picnics
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pastry:
- all-purpose flour
- butter
- salt
- cold water
For the filling:
- beef steak or ground beef
- potatoes
- rutabaga or turnip
- onion
- butter
- salt
- black pepper
Optional additions:
- thyme
- parsley
- carrots
- cheddar cheese
- Worcestershire sauce
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine the flour and salt for the pastry.
- Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add cold water and mix until a dough forms.
- Wrap the dough and chill for at least 30 minutes.
- Dice the beef, potatoes, rutabaga, and onion into small pieces.
- Roll out the pastry dough and cut into large circles.
- Place the filling mixture onto one half of each pastry circle.
- Season with salt and black pepper and add a small piece of butter on top of the filling.
- Fold the pastry over the filling to create a half-moon shape.
- Crimp the edges tightly to seal.
- Cut small slits in the top for steam to escape.
- Bake for 40–50 minutes, or until golden brown and cooked through.
- Let cool slightly before serving.
Servings and timing
- Servings: 4 pasties
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 50 minutes
Variations
- Use chicken instead of beef.
- Add cheddar cheese for extra richness.
- Include carrots or peas in the filling.
- Use puff pastry for a flakier crust.
- Add Worcestershire sauce for deeper flavor.
- Make vegetarian pasties with mushrooms and potatoes.
Storage/Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Bake at 350°F for about 15 minutes until hot and crispy.
- Reheat in an air fryer for extra crispiness.
Pasties freeze very well for up to 2 months.
FAQs
What is traditionally inside a Cornish pasty?
Traditional fillings include beef, potatoes, rutabaga, and onion.
Can I use store-bought pastry?
Yes, store-bought pastry can save time.
What does rutabaga add to the filling?
Rutabaga adds slightly sweet earthy flavor and texture.
Can I freeze Cornish pasties?
Yes, both baked and unbaked pasties freeze well.
Why crimp the edges?
Crimping seals the filling inside and creates the classic pasty shape.
Are Cornish pasties served hot or cold?
They are usually served warm but also taste good at room temperature.
Can I make them vegetarian?
Absolutely. Vegetable and cheese fillings work wonderfully.
How do I keep the pastry flaky?
Use cold butter and avoid overworking the dough.
What can I serve with Cornish pasties?
Salads, soups, pickles, or roasted vegetables pair well.
Can I prepare them ahead of time?
Yes, they can be assembled ahead and baked later.
Conclusion
Cornish Pasties are a hearty and comforting classic featuring savory filling wrapped in flaky golden pastry. Perfect for portable meals, cozy dinners, or meal prep, these traditional pastries deliver rich flavor and satisfying texture in every bite. Whether enjoyed fresh from the oven or packed for later, Cornish Pasties remain a timeless favorite full of rustic comfort.
PrintCornish Pasties
Cornish Pasties are traditional British handheld pastries filled with savory beef, potatoes, rutabaga, and onion wrapped in flaky golden pastry. These hearty and comforting pastries are perfect for lunches, dinners, picnics, or meal prep.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 pasties
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Halal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 tsp salt
- 1/2 cup cold water
- 1 lb beef steak or ground beef, diced
- 2 medium potatoes, peeled and diced
- 1 cup rutabaga or turnip, diced
- 1 small onion, finely chopped
- 2 tbsp butter for filling
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme (optional)
- 2 tbsp chopped parsley (optional)
- 1/2 cup diced carrots (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 1 tsp Worcestershire sauce (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine the flour and salt for the pastry.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add cold water and mix until a dough forms.
- Wrap the dough and chill for at least 30 minutes.
- Dice the beef, potatoes, rutabaga, and onion into small pieces.
- Roll out the pastry dough and cut into large circles.
- Place the filling mixture onto one half of each pastry circle.
- Season with salt and black pepper and place a small piece of butter on top of the filling.
- Fold the pastry over the filling to create a half-moon shape.
- Crimp the edges tightly to seal.
- Cut small slits in the top for steam to escape.
- Bake for 40 to 50 minutes, or until golden brown and cooked through.
- Let cool slightly before serving.
Notes
- Use cold butter and avoid overworking the dough for the flakiest pastry.
- Store-bought pastry can be used for convenience.
- Vegetarian versions can be made with mushrooms, potatoes, and cheese.
- Cheddar cheese adds extra richness to the filling.
- Pasties can be assembled ahead and baked later.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze baked or unbaked pasties for up to 2 months.
Nutrition
- Serving Size: 1 pasty
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg
