Traditional Cornish pasties made with flaky shortcrust pastry and a classic beef and vegetable filling. This authentic British recipe features tender beef, potatoes, rutabaga, and onion, seasoned with herbs and baked until golden. Perfect for lunch, dinner, meal prep, or freezing, Cornish pasties are a hearty hand pie that works well for family meals, picnics, and packed lunches. Ideal for anyone searching for an easy homemade Cornish pasty recipe, traditional British meat pies, or classic oven-baked savory pastries.

Ingredients

For the Shortcrust Pastry

2 cups all-purpose flour
½ teaspoon salt
4 tablespoons butter, chilled and cubed
4 tablespoons shortening or lard
6–8 tablespoons ice water

For the Filling

1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes
1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes
¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes
½ cup yellow onion, finely diced
1 teaspoon fresh thyme, chopped
½ teaspoon fresh rosemary, finely chopped
1 teaspoon garlic powder
Salt and black pepper, to taste
Small slivers of butter (for topping the filling)

Egg Wash

1 egg
1 tablespoon water

Instructions

1. Prepare the Pastry

In a large bowl, combine the flour and salt. Add the butter and shortening, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually stir in 5 tablespoons of ice water, adding 1–3 more tablespoons as needed, just until the dough comes together. Do not overmix.

Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes.

2. Make the Filling

In a mixing bowl, combine the beef, potatoes, rutabaga, onion, thyme, rosemary, garlic powder, salt, and pepper. Toss well to evenly coat all ingredients.

3. Preheat the Oven

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

4. Roll the Dough

Remove one dough log from the refrigerator, keeping the other chilled. Cut the log into 4 equal pieces.
On a lightly floured sheet of parchment paper, roll each piece into a thin circle about 7–8 inches in diameter.

5. Fill the Pasties

Place a generous spoonful of filling in the center of each dough circle, leaving a border around the edges. Top the filling with a small sliver of butter.

6. Fold and Seal

Lightly moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal, patching any tears with extra dough if needed.

7. Crimp the Edges

Starting at one end, crimp the edge by twisting the dough with your thumb and index finger, working your way along the seam. Tuck the ends underneath. Place the pasties on the prepared baking sheet. Repeat with the remaining dough and filling.

8. Egg Wash and Bake

Prick the tops of the pasties 2–3 times with a fork to allow steam to escape. Whisk together the egg and water, then brush a thin layer over each pasty.

Bake for 40–50 minutes, or until the pasties are golden brown. Let cool for 10 minutes before serving.

Tips

Cut all filling ingredients into small, even pieces to ensure they cook evenly.
Keep the dough cold at all times for a flaky, tender crust.
If the pastry becomes too soft while working, return it to the refrigerator for a few minutes.

Variations and Substitutions

Meat: Use lamb or chicken instead of beef.
Vegetables: Swap rutabaga for turnips or carrots if needed.
Herbs: Dried thyme and rosemary can be used (use half the amount).
Pastry: Butter-only pastry can be used for a richer flavor.

FAQs

Can Cornish pasties be made ahead of time?
Yes, they can be assembled and refrigerated for up to 24 hours before baking.

Can you freeze Cornish pasties?
Absolutely. Freeze them unbaked or baked. Bake frozen pasties directly from the freezer, adding extra baking time.

Why are my pasties leaking?
Overfilling or not sealing the edges properly can cause leaks. Make sure the seams are well crimped.

Serving Suggestions

Serve Cornish pasties hot with brown gravy, mustard, or a simple green salad. They’re also delicious with pickles or steamed vegetables on the side.

Why You’ll Love This Recipe

Authentic, hearty, and deeply satisfying
Perfect handheld meal for lunch or dinner
Flaky pastry with a rich, savory filling
Great for meal prep, picnics, and freezing