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Cornish Pasty (Cornish Beef Pasties) 🥟
Cornish beef pasties are a famous savory pastry from Cornwall. They are filled with beef, potatoes, onions, and turnips, wrapped in a flaky pastry, and baked until golden. Traditionally, they were eaten by tin miners as a hearty portable meal.
Ingredients
Pastry
- 3 cups all-purpose flour
- ½ tsp salt
- ¾ cup cold butter (cubed)
- 6–8 tbsp cold water
Filling
- 12 oz beef skirt or chuck steak (small cubes)
- 1 medium potato (diced small)
- ½ cup diced onion
- ½ cup diced rutabaga (swede)
- Salt and black pepper
- 1 tbsp butter (small pieces)
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
1. Make the Pastry
- Mix flour and salt.
- Cut in cold butter until crumbly.
- Add cold water gradually until dough forms.
- Wrap and chill 30 minutes.
2. Prepare the Filling
Mix together:
- beef
- potato
- onion
- rutabaga
Season well with salt and pepper.
3. Shape the Pasties
- Preheat oven to 400°F (200°C).
- Roll dough into 8-inch circles.
- Place filling on one half of each circle.
- Add small pieces of butter on top.
4. Seal the Pasties
Fold dough over to form a half-moon shape.
Crimp the edges to seal (traditional Cornish style).
5. Bake
Brush with egg wash and bake 40–45 minutes until golden brown.
Serving Ideas 🍽️
Serve with:
- Brown gravy
- Pickles
- Salad
- Mushy peas
Traditional Fact 🇬🇧
Authentic Cornish Pasty is protected in the UK with Protected Geographical Indication (PGI) status, meaning real ones must be made in Cornwall using the traditional recipe.
✅ If you want, I can also show you:
- The original 1800s Cornish miners’ recipe
- The Gordon Ramsay version from Gordon Ramsay
- A quick shortcut recipe using store-bought puff pastry 🥟