Cornish Beef Pasties

Cornish Beef Pasties

Hearty, filling, and rich with history, Cornish Beef Pasties are a traditional British hand-held meal that dates back to the mining communities of Cornwall. Designed to be portable and satisfying, these savory pastries feature a buttery crust wrapped around a flavorful filling of beef, potatoes, carrots, and herbs. Baked until golden and crisp, each pasty is a comforting meal in itself—perfect for lunch, dinner, or a rustic weekend treat.

Ingredients

For the Dough

3 cups all-purpose flour
1 teaspoon salt
½ cup unsalted butter, chilled and cut into pieces
½ cup cold water
2 egg yolks, divided

For the Filling

1 lb ground beef (or finely chopped roast beef)
1 lb waxy potatoes (such as Yukon Gold or red potatoes), diced
2 carrots, peeled and diced
1 small onion, diced
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
Kosher salt and black pepper, to taste

Directions

Step 1: Prepare the Dough
In a large bowl, whisk together the flour and salt. Add the chilled butter and cut it into the flour using a pastry cutter or your fingertips until the mixture becomes crumbly.

In a small bowl, whisk 1 egg yolk with the cold water. Add this mixture to the flour and stir until the dough comes together. Knead briefly on a clean surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Cook the Filling
Preheat the oven to 400°F (200°C). In a skillet over medium heat, cook the ground beef with salt and black pepper until browned. Transfer the cooked beef to a bowl.

In the same skillet, sauté the diced potatoes, carrots, and onion for 6–8 minutes until they begin to soften. Add the minced garlic, rosemary, and thyme and cook for another minute. Stir in the Worcestershire sauce and remove from heat.

Step 3: Combine and Cool
Mix the cooked vegetables with the browned beef. Allow the filling to cool completely before assembling the pasties.

Step 4: Roll the Dough
Divide the chilled dough into 6 equal portions. Roll each portion into a circle about ⅜ inch thick. Brush the edges lightly with water.

Step 5: Fill and Seal
Place a generous portion of the beef mixture on one half of each dough circle, leaving about a ½-inch border. Fold the dough over the filling and crimp the edges with a fork to seal.

Step 6: Vent and Bake
Place the pasties on a lined baking sheet. Cut three small slits on the top of each pasty to allow steam to escape.

Whisk the remaining egg yolk with 2 tablespoons water and brush over the tops of the pasties.

Bake for 30–40 minutes, until the crust becomes deep golden brown and crisp.

Conclusion

These Cornish Beef Pasties are a wonderful combination of flaky pastry and hearty filling, making them a satisfying meal you can enjoy anywhere. Whether served warm for dinner or packed for lunch, their rich flavor and rustic charm make them a timeless favorite that’s worth adding to your recipe collection.