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Cornish Beef Pasties are a delightful savory pastry filled with beef, potatoes, onions, and sometimes other vegetables. Here’s a traditional recipe:


For the Pastry:

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt
  • Cold water, as needed

For the Filling:

  • 1 pound beef steak, diced into small cubes
  • 1 large potato, peeled and diced into small cubes
  • 1 onion, finely chopped
  • 1 carrot, peeled and diced (optional)
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon butter, for sautéing

For Assembling:

  • 1 egg, beaten (for egg wash)


1. Prepare the Pastry:

  1. In a large mixing bowl, combine the flour, salt, and cubed butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
  2. Gradually add cold water, a little at a time, mixing until the dough comes together. Be careful not to overwork the dough. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

  1. In a skillet, melt the butter over medium heat. Add the diced beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
  2. In the same skillet, add the chopped onion and sauté until translucent.
  3. Add the diced potato (and carrot if using) to the skillet and cook for a few minutes until slightly softened.
  4. Return the cooked beef to the skillet. Season with salt, pepper, and Worcestershire sauce if using. Stir well to combine. Remove from heat and let the filling cool slightly.

3. Assemble the Pasties:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Using a plate or pastry cutter as a guide, cut out circles of dough, approximately 6-8 inches in diameter.
  3. Place a spoonful of the beef filling on one half of each pastry circle, leaving a border around the edge. Fold the other half of the pastry over the filling to enclose it, creating a half-moon shape.
  4. Press the edges of the pastry together to seal, then crimp or fold the edges to create a decorative pattern.
  5. Place the assembled pasties onto the prepared baking sheet. Brush the tops with beaten eggs to give them a golden color when baked.
  6. Using a sharp knife, make a small slit on the top of each pastry to allow steam to escape during baking.

4. Bake the Pasties:

  1. Bake in the preheated oven for 35-40 minutes, or until the pastries are golden brown and crisp.
  2. Remove from the oven and let the pasties cool for a few minutes before serving.

Enjoy your delicious Cornish Beef Pasties! They’re perfect for a hearty meal or a portable snack.

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By uvu44

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