Cornish Beef Pasties Recipe

A timeless British handheld classic made with golden flaky pastry and a rich, savory beef and vegetable filling. Perfect for lunch, dinner, or as a hearty snack on the go.

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Ingredients 🧂

For the Pastry:

• 3 ½ cups all-purpose flour
• 1 tsp salt
• ¾ cup cold unsalted butter, cubed
• ⅓ cup cold shortening
• 10–12 tbsp ice water
• 1 egg yolk, beaten (for sealing)
• 1 whole egg (for egg wash)

For the Filling:

• 1 lb beef skirt or chuck, finely diced
• 1 large waxy potato, peeled and diced
• 1 small rutabaga (swede), peeled and diced
• 1 small onion, finely chopped
• Salt and freshly ground black pepper
• 1 tbsp fresh thyme (optional)
• 1 tbsp beef stock (optional, for extra moisture)

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Instructions 🧑‍🍳

Step 1: Make the Pastry

In a large bowl, combine the flour and salt. Add the cold butter and shortening. Using your fingertips or a pastry blender, rub the fat into the flour until the mixture resembles coarse breadcrumbs.

Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Do not overmix. Form into a ball, divide in half, flatten into two discs, wrap in plastic, and refrigerate for at least 1 hour.

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Step 2: Prepare the Filling

While the dough chills, prep your filling. Dice the beef, potatoes, and rutabaga into very small cubes (about 1/4 inch). Combine them in a large bowl with the chopped onion. Season well with salt and pepper, and stir in the thyme if using. For added juiciness, drizzle with a tablespoon of stock—but not too much or it’ll leak during baking.

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Step 3: Assemble the Pasties

Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper.

Roll out one disc of dough on a lightly floured surface until about ⅛ inch thick. Using a bowl or plate, cut out 6-7 inch circles.

Place a generous amount of filling onto one side of each pastry round, leaving about ½ inch border. Brush the edges with beaten egg yolk, fold the pastry over the filling, and crimp the edges tightly to seal. The crimping is key—traditional Cornish pasties have a distinct twisted edge.

Repeat with remaining dough and filling.

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Step 4: Bake

Transfer the pasties to the prepared tray. Brush each one with a beaten egg for a golden, shiny finish. Pierce a small slit in the top of each pasty to let steam escape.

Bake for 20 minutes at 400°F, then reduce the temperature to 350°F and bake for another 20–25 minutes, until deep golden brown and crisp.

Allow to cool slightly before serving. They’re best enjoyed warm, but also delicious cold.

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Expert Tips 🌟

• Dicing is crucial. A classic Cornish pasty uses raw meat and vegetables. Uniform dicing ensures even cooking.
• Don’t overfill. If you stuff too much filling, the pasty might split or leak.
• Cool completely before packing. Great for lunchboxes or picnics—just be sure they cool fully before wrapping.
• Freeze for later. Unbaked pasties can be frozen. Bake from frozen at 350°F for 45–50 minutes.

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Serving Suggestions 🍽️

Serve your Cornish Beef Pasties with:

• A side of tangy Branston pickle or a simple green salad
• A cold pint of cider or hot English breakfast tea
• Dipping sauces like mustard cream or brown gravy

They’re perfect for lunch, hearty snacks, road trips, or cold weather dinners.

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Nutritional Info (Per Pasty)

• Calories: 520
• Protein: 18g
• Fat: 27g
• Carbs: 45g
• Fiber: 3g
• Sodium: 420mg

(Values may vary based on size and ingredients)

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Origin & Tradition

Cornish pasties originated from Cornwall, England. Originally made for tin miners, the thick crimped crust allowed miners to hold the pasty with dirty hands and discard the edge. Inside, hearty meat and veg offered a portable, filling meal. Today, they’re protected under EU law—true Cornish pasties must be made in Cornwall with specific ingredients. This version respects the tradition while adapting to home kitchens.

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FAQs ❓

Can I use ground beef instead of diced beef?
Yes, but for authenticity and texture, diced beef is best. Ground beef cooks faster and might leak more juices.

Can I add carrots or peas?
Traditionally no—but at home, yes. Just keep the total filling volume the same.

Can I make vegetarian pasties?
Absolutely. Replace the beef with mushrooms, lentils, or a plant-based mince.

What if I don’t have shortening?
Use all butter, but the mix of butter and shortening gives the best texture—flaky yet sturdy.

How do I crimp the edges like a real Cornish pasty?
Start from one end and fold a small section over, pressing to seal. Continue along the edge, overlapping folds until sealed.

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Final Thoughts

This recipe brings authentic British comfort food to your table. The contrast of buttery pastry and savory beef filling is timeless. Whether enjoyed fresh from the oven or packed for a next-day lunch, Cornish Beef Pasties never disappoint.

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