Traditional Cornish Pasty

Make a classic Cornish pasty at home with this easy recipe featuring homemade shortcrust pastry and a hearty filling of beef, potato, swede, and onion. Perfect for lunch, dinner, meal prep, or freezing. Learn how to create this iconic British dish with simple ingredients and clear instructions.

Golden, flaky pastry filled with tender beef, potatoes, swede, and onions—Cornish pasties are a classic British hand pie that’s hearty, satisfying, and rich in history.

Ingredients

For the Pastry:

• 450 g (3 2/3 cups) plain (all-purpose) flour, plus extra for rolling and dusting
• 2 tsp baking powder
• 1 tsp salt
• 125 g (1/2 cup + 1 tsp) unsalted butter, cut into chunks
• 2 egg yolks
• 125 ml (1/2 cup + 1 tsp) cold water

For the Filling:

• 450 g (1 lb) potato, peeled and finely diced
• 150 g (1/3 lb) swede (rutabaga), peeled and finely diced
• 150 g (1/3 lb) onion, finely chopped
• 300 g (2/3 lb) skirt or sirloin steak, finely chopped (fat discarded)
• 1 tsp salt
• 1 tsp ground black pepper
• 3 tbsp unsalted butter, cubed

For Assembly:

• 1 egg, beaten (for egg wash)

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Instructions

1. Make the Pastry

1. In a food processor, combine the flour, baking powder, and salt. Pulse briefly to mix.
2. Add the butter and process until the mixture resembles breadcrumbs.
3. Add the egg yolks, then gradually pour in the cold water with the motor running until the dough comes together (you may not need all the water).
4. Shape the dough into a ball, wrap in cling film, and refrigerate for 1 hour.

2. Prepare the Filling

In a large bowl, mix the potato, swede, onion, chopped steak, salt, and pepper until well combined.

3. Assemble the Pasties

1. Preheat the oven to 180°C (350°F) fan. Dust two large baking trays with flour.
2. On a floured surface, roll out the pastry to about 3mm thick.
3. Use a 20–21 cm (8-inch) plate as a template to cut out circles. You should get about 6 pasties total after re-rolling scraps.
4. Place a generous handful of filling onto one half of each circle, leaving a 2 cm border.
5. Dot about 1½ tsp of the cubed butter over the filling.
6. Brush the pastry edge with beaten egg, then fold over to form a semi-circle. Press and crimp the edges firmly to seal.
7. Place the pasties on the baking trays. Cut a small slit in the top of each to allow steam to escape.
8. Brush the tops with the remaining egg wash.

4. Bake

Bake for 50 minutes, or until the pasties are golden brown. Let cool for 5 minutes before serving.

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Tips

• Don’t skip chilling the dough—it helps prevent shrinkage and keeps the pastry flaky.
• Crimping is key for sealing in the juices and creating the signature Cornish look.
• Use cold ingredients for the pastry to achieve the best texture.

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Variations and Substitutions

• Meat: Traditional recipes use skirt steak, but sirloin or chuck can also work.
• Vegetarian version: Replace the meat with mushrooms and cheese or lentils for a hearty meat-free alternative.
• Pastry shortcut: Use high-quality store-bought shortcrust pastry if you’re short on time.

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FAQs

Can I freeze Cornish pasties?
Yes, you can freeze unbaked or baked pasties. For unbaked, freeze after assembling and bake from frozen at 170°C (340°F) for 60–70 minutes. For baked, thaw and reheat at 180°C (350°F) until hot.

Do I need swede?
Yes, for authenticity, but if you can’t find it, substitute with turnip or extra potato.

How do I reheat leftovers?
Reheat in the oven at 180°C (350°F) for 15–20 minutes to maintain crispiness.

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Serving Suggestions

• Serve warm with a side salad or steamed greens.
• Enjoy cold as part of a picnic spread.
• Pair with English mustard or brown sauce for extra flavor.

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Why You’ll Love This Recipe

• Authentic flavor with a flaky, golden crust and savory, tender filling.
• Portable and mess-free—perfect for lunchboxes or on-the-go meals.
• Make-ahead friendly—great for batch cooking and freezing.
• Hearty and satisfying, with simple ingredients that deliver maximum comfort.