Introduction
Cornish Beef Pasties are a traditional dish from Cornwall, England, dating back to the 13th century. Originally made as a portable meal for miners, pasties became famous for their robust flavor and filling. The classic Cornish pasty includes beef, potato, onion, and swede (rutabaga), all wrapped in a sturdy pastry crust that keeps the contents warm and flavorful for hours. Today, they remain a beloved comfort food, perfect for lunch, dinner, or even picnics.
Ingredients
For the Pastry:
3 ½ cups (450 g) all-purpose flour
1 cup (225 g) cold unsalted butter, cubed
½ cup (110 g) lard (or substitute with butter if preferred)
1 tsp salt
6–8 tbsp cold water
For the Filling:
12 oz (350 g) beef skirt steak (or sirloin), finely diced
1 medium potato, peeled and finely diced
1 medium swede (rutabaga), peeled and finely diced
1 medium onion, finely chopped
Salt and black pepper, to taste
2 tbsp butter, cut into small pieces
For Assembly:
1 egg, beaten (for egg wash)
Instructions
Make the pastry:
In a large bowl, mix flour and salt.
Rub in butter and lard until mixture resembles coarse crumbs.
Add cold water gradually until dough just comes together.
Form into a ball, wrap in cling film, and chill for 30 minutes.
Prepare the filling:
Dice beef, potato, swede, and onion into small, even pieces.
Season generously with salt and pepper.
Shape the pasties:
Preheat oven to 400°F (200°C).
Roll out pastry to ⅛-inch (3 mm) thick.
Cut into circles about 7–8 inches in diameter.
Place a portion of filling in the center of each circle, adding a small piece of butter.
Seal the pasties:
Fold pastry over filling to form a half-moon.
Crimp edges firmly with fingers or fork to seal.
Place pasties on a lined baking tray.
Bake:
Brush tops with beaten egg.
Bake for 20 minutes at 400°F (200°C), then reduce temperature to 350°F (180°C) and bake for another 25–30 minutes until golden brown.
Description
The Cornish Beef Pasty is a golden, flaky pastry pocket packed with savory beef and tender root vegetables. The slow baking allows the flavors of beef, potato, onion, and swede to meld into a rich, hearty filling. Crisp on the outside and comforting on the inside, it’s both rustic and satisfying.
Tips and Variations
Meat: Traditionally skirt steak is used, but sirloin, rump, or chuck work too.
Vegetables: Authentic pasties use potato, onion, and swede. Carrots can be added, but that’s not considered “Cornish.”
Pastry: For extra flavor, try replacing half the butter with lard (as in the traditional version).
Freezing: Unbaked pasties can be frozen. Bake from frozen, adding an extra 10–15 minutes.
Seasoning: Don’t be shy with salt and pepper—proper seasoning is key.
Portable meal: Wrap baked pasties in parchment and take them for a picnic or work lunch.
Correction
Some modern recipes use carrots or mince, but true Cornish pasties must contain diced beef, potato, onion, and swede only. Anything else is considered a variation, not authentic Cornish.
Enjoy
Serve Cornish Beef Pasties warm, straight from the oven, or cooled as a hearty hand-held meal. Pair with a simple green salad, pickles, or even just enjoy on their own for a taste of Cornwall’s culinary tradition.