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Ingredients
For the Pastry:
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225 g) cold unsalted butter, cubed
- 1/2 cup (120 ml) cold water (plus a little extra if needed)
- 1 egg, beaten (for brushing)
For the Filling:
- 1 lb (450 g) beef skirt steak or chuck steak, finely diced
- 2 medium potatoes, peeled and finely diced
- 1 medium onion, finely chopped
- 1 small rutabaga (swede), peeled and finely diced (optional, traditional in Cornwall)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or beef drippings
Instructions
Step 1: Make the Pastry
- In a large bowl, combine the flour and salt.
- Add the cubed cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, a few tablespoons at a time, mixing gently until the dough comes together. Avoid overworking—it should be firm but pliable.
- Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 2: Prepare the Filling
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add the diced onions and cook for 2–3 minutes until softened. Remove from heat and let cool slightly.
- In a large bowl, combine the diced beef, potatoes, rutabaga (if using), and cooked onions.
- Season generously with salt and black pepper. Mix well so all ingredients are evenly coated.
Step 3: Assemble the Pasties
- Preheat your oven to 200°C (400°F).
- Roll out the chilled pastry on a lightly floured surface to about 1/4 inch (0.6 cm) thick.
- Cut the dough into circles about 8–10 inches (20–25 cm) in diameter.
- Place a generous portion of the filling on one half of each pastry circle, leaving a border around the edge.
- Brush the edges with a little water to help seal. Fold the pastry over to enclose the filling, forming a half-moon shape.
- Press the edges firmly together and crimp decoratively, traditionally by twisting the edge to form a thick “crimp” along the side.
Step 4: Bake the Pasties
- Place the pasties on a parchment-lined baking tray.
- Brush the tops with the beaten egg for a golden finish.
- Make a small slit or prick in the top of each pasty to allow steam to escape during baking.
- Bake in the preheated oven for 45–50 minutes, or until the pastry is golden brown and crisp, and the filling is cooked through.
Step 5: Serve
- Allow the pasties to cool for 5–10 minutes before serving—they are traditionally eaten warm but can also be enjoyed cold.
- Serve with a simple side salad or pickles for a classic Cornish experience.
Tips for Perfect Cornish Pasties
- Meat choice: Use skirt steak or chuck for the best traditional flavor. Finely dice rather than grind for authenticity.
- Vegetables: Rutabaga adds sweetness and tradition, but you can omit if unavailable.
- Sealing: Make sure the edges are tightly sealed to prevent filling leakage.
- Storage: Leftover pasties can be refrigerated for 2–3 days or frozen for up to a month. Reheat in the oven for best results.
- Authenticity: The classic Cornish pasty has beef, potato, rutabaga, and onion—no other vegetables or sauces inside.
