There’s something undeniably comforting about biting into a golden, flaky pasty filled with a hearty, savory filling. These Cornish-Style Pasties are a classic British favorite, packed with tender beef, potatoes, onions, and swede (rutabaga) in a perfectly crisp, buttery pastry. Whether you enjoy them warm out of the oven or as a grab-and-go meal, these pasties are guaranteed to satisfy!
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Why You’ll Love Cornish-Style Pasties
These traditional pasties aren’t just delicious—they’re practical and versatile. Whether you’re making them for a family meal, a packed lunch, or a cozy weekend bake, here’s why they’re a must-try:
Classic & Hearty
The combination of beef, potatoes, onions, and swede makes for a rich, filling, and flavorful bite every time.
Flaky, Buttery Pastry
The homemade shortcrust pastry is crisp and golden on the outside while remaining tender and light.
Perfect for On-the-Go
Pasties were originally designed as a portable meal, making them ideal for packed lunches, road trips, or picnics.
Easy to Customize
While traditional Cornish pasties follow a specific filling, you can experiment with different meats, vegetables, or even vegetarian versions.
Great for Meal Prep
These pasties freeze beautifully, so you can make a batch ahead of time and reheat them whenever needed.
Ingredients in Cornish-Style Pasties
Here’s what goes into these classic hand pies:
For the Pastry:
Flour: The base of the pastry, giving it structure.
Butter & Lard: A mix of butter and lard creates the perfect balance of crispness and tenderness.
Cold Water: Helps bind the dough together without making it too tough.
Salt: Enhances the overall flavor of the pastry.
For the Filling:
Beef Skirt Steak: The traditional choice, known for its tenderness and rich flavor.
Potatoes: Adds heartiness and absorbs the delicious juices as the pasties bake.
Swede (Rutabaga): A slightly sweet root vegetable that gives the filling its signature taste.
Onion: Brings a subtle sweetness and depth of flavor.
Salt & Pepper: Simple seasonings that allow the ingredients to shine.
Egg Wash: Brushed on top to create a beautifully golden crust.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these steps to make the perfect pasties:
Make the Pastry: In a large bowl, combine flour and salt. Rub in the butter and lard until the mixture resembles breadcrumbs. Gradually add cold water and mix until a dough forms. Wrap in plastic wrap and chill.
Prepare the Filling: Dice the beef, potatoes, swede, and onion into small, even pieces. Season with salt and pepper.
Roll Out the Dough: On a floured surface, roll out the pastry and cut out circles using a plate as a guide.
Fill the Pasties: Place a portion of the filling onto one side of each pastry circle, leaving space around the edges.
Seal & Crimp: Fold the pastry over the filling and press the edges together. Crimp to create the signature pasty seal.
Egg Wash & Bake: Brush with egg wash and bake until golden brown and crisp.
Cool Slightly & Enjoy: Let them rest for a few minutes before serving.
How to Serve Cornish-Style Pasties
These pasties are delicious on their own, but here are some serving suggestions to elevate your meal:
With a Side Salad: A fresh green salad balances out the richness of the pastry.
Dipped in Gravy: Perfect for an extra comforting meal.
With Pickles or Chutney: Adds a nice tangy contrast to the savory filling.
As a Snack or Lunchbox Meal: Enjoy them warm or at room temperature.
Additional Tips
Keep the Pastry Cold: This ensures a flaky texture. Work quickly and chill if needed.
Don’t Overfill: Too much filling makes them hard to seal and can cause leaks.
Crimping is Key: A good crimp seals in the flavors and helps create that authentic Cornish pasty look.
Use the Right Cut of Beef: Skirt steak is best because it stays tender during baking.
FAQ Section
Q1: Can I use store-bought pastry?
A1: Yes, but homemade pastry gives the best texture and flavor.
Q2: Can I make these pasties vegetarian?
A2: Absolutely! Try a filling of mushrooms, cheese, and leeks or a hearty vegetable medley.
Q3: How do I store leftovers?
A3: Keep pasties in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze these?
A4: Yes! Freeze unbaked pasties and bake straight from frozen, adding a few extra minutes to the baking time.
Q5: What’s the best way to reheat pasties?
A5: Reheat in the oven at 350°F (175°C) for 10-15 minutes for the best texture.
Q6: Can I use a different type of meat?
A6: Yes! Ground beef, chicken, or even lamb work well.
Q7: How do I prevent the filling from being undercooked?
A7: Cut the vegetables into small pieces and bake long enough to ensure everything is tender.
Q8: Why do my pasties open up while baking?
A8: Make sure to seal the edges tightly and brush with egg wash to help them stay closed.
Q9: Can I make mini pasties?
A9: Yes! Just adjust the baking time to ensure they cook through.
Q10: What’s the difference between a Cornish pasty and a regular meat pie?
A10: Cornish pasties are hand-held, crimped on the side, and traditionally made with raw ingredients that cook together in the pastry.
Final Thoughts
Cornish-Style Pasties are the ultimate comfort food flaky, rich, and packed with delicious, savory filling. Whether you’re enjoying them fresh from the oven or taking them on the go, they’re a timeless classic worth making at home. Try them out and let me know how they turn out!
Print
Cornish-Style Pasties
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 14–16 pasties 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
These Cornish Style Pasties put a flavorful twist on the classic British meat pie. Traditionally made with beef, potatoes, and rutabaga, this version uses pork tenderloin for extra tenderness and flavor, with added carrots for a touch of sweetness. Encased in a golden, flaky puff pastry, these pasties are a comforting and hearty meal, perfect for making ahead and freezing!
Ingredients
For the Filling:
- 1 lb beef or pork tenderloin, cut into 1-inch pieces
- 1 1/2 cups potatoes, peeled and cut into 1/4-inch cubes
- 1 1/2 cups rutabaga, peeled and cut into 1/4-inch cubes
- 1 1/2 cups onion, chopped (about 1 large onion)
- 1 1/2 cups carrots, peeled and cut into 1/4-inch cubes (about 3 medium carrots)
- 1 tsp salt
- 1/4 tsp freshly ground black pepper (or to taste)
- 14 to 16 tsp unsalted butter
For the Pastry:
- 14 to 16 Pepperidge Farm Puff Pastry Shells, thawed
For the Egg Wash:
- 1 egg
- 1 Tbsp water
Instructions
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Prepare the Filling:
- In a food processor fitted with a steel blade, pulse the beef or pork 5–6 times.
- Add the potatoes, rutabaga, onion, carrots, salt, and pepper. Pulse 5–6 times, scrape down the sides, then pulse another 4–5 times until evenly mixed.
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Assemble the Pasties:
- Preheat oven to 350°F.
- Line a rimmed baking sheet with non-stick aluminum foil.
- On a floured surface, roll each puff pastry shell into a 7–8 inch circle.
- Place the rolled-out pastry on a 6-inch dough press. Add 1 tsp of butter on one half, then top with ⅓ packed cup of filling.
- Dampen the edges with water, fold the dough over, and press to seal, forming a half-circle shape. Trim if needed and place on the prepared baking sheet.
-
Bake the Pasties:
- Beat the egg and water together to make the egg wash. Brush it over the pasties.
- Bake at 350°F for 1 hour or until the pastry is golden brown and the filling is cooked through.
Notes
- Pork tenderloin adds a tender, juicy texture compared to beef.
- These pasties freeze well. Freeze individually, then vacuum seal in pairs for easy storage.
- Serve warm with a side of mustard or a light gravy for extra flavor.
Nutrition
- Serving Size: 1 pasty
- Calories: 356
- Sugar: 3g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg