Introduction

Cornish Beef Pasties are a classic dish from Cornwall, England, traditionally made by tin miners who carried them as a hearty, portable lunch.
With their golden, flaky pastry and savory beef-and-vegetable filling, they’ve become a beloved comfort food around the world.
Perfect for dinner, lunchboxes, or even a picnic, these pasties are both filling and flavorful.

Ingredients

For the Pastry:

• 3 cups all-purpose flour
• ¾ cup (170 g) unsalted butter, chilled and cubed
• ½ cup (120 ml) cold water
• ½ tsp salt

For the Filling:

• 1 lb (450 g) beef skirt steak (or chuck), finely diced
• 2 medium potatoes, peeled and diced into small cubes
• 1 medium onion, finely chopped
• 1 small rutabaga (swede/turnip), peeled and diced
• Salt and black pepper, to taste
• 2 tbsp butter (optional, for extra richness)

For Sealing and Glazing:

• 1 egg, beaten (for brushing)

Instructions

1. Prepare the Pastry: In a large bowl, combine flour and salt. Rub in the butter until the mixture resembles coarse breadcrumbs. Add cold water gradually and mix until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the Filling: Dice the beef and vegetables into small, even pieces. Season generously with salt and pepper.
3. Assemble the Pasties: Preheat oven to 375°F (190°C). Roll out pastry on a lightly floured surface to about ⅛-inch thick. Cut into circles (6–8 inches wide). Place a portion of filling on one half of each circle, dot with butter, then fold over and crimp edges tightly to seal.
4. Bake the Pasties: Place on a parchment-lined baking sheet. Brush with beaten egg for a golden finish. Bake for 45–55 minutes, or until pastry is golden brown and cooked through.

Description

Cornish Beef Pasties are the ultimate savory hand pies—crispy on the outside, tender and juicy inside.
The slow cooking of beef, potatoes, onions, and rutabaga inside a buttery crust creates a flavorful and well-balanced meal in every bite.
Traditionally, the crimped edge made it easy for miners to hold with dirty hands and discard after eating, but nowadays, it’s all enjoyed!

Tips

• Use skirt steak if possible—it’s traditional and stays tender when baked.
• Dice the vegetables finely so they cook evenly with the beef.
• Chill pastry before baking for maximum flakiness.
• Add a little fresh thyme or rosemary for an aromatic twist.
• Pasties freeze well—bake them halfway, cool, then freeze for later use.

Correction

A common mistake is cutting the vegetables too large, which may leave them undercooked.
Keep all ingredients finely diced and uniform. Another error is under-seasoning;
pasties should be well-flavored with salt and pepper.