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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · 3 Comments

    Cornish Pasties

    Jump to Recipe
    Pin image with text overlay of Cornish pasties.

    Cornish pasties are savory pastry turnovers filled to the brim with hearty chunks of beef and tender vegetables! The flaky golden-brown crust absorbs all of the delicious flavors from the meat filling within as they bake in the oven. After just one bite, you'll understand why these handheld meat pies are so popular!

    Traditional Cornish Pasties

    Pasties are traditional British comfort food that have a rich culinary history dating back to the 1200s (maybe even longer)! Anything can be stuffed into a pastry shell and called a pasty, but Cornish pasties are very particular and require a specific blend of ingredients to give them their signature rich flavor.

    They are made by enveloping a simple-yet-delicious beef and vegetable filling inside flaky homemade shortcrust pastry. If you haven't tried these savory handheld meat pies before, you're in for a real treat!

    Square image of Cornish pasties.
    These savory hand-held Cornish pasties are the ultimate comfort food!
    Jump to:
    • Traditional Cornish Pasties
    • What Are Cornish Pasties
    • 🌎 Origin
    • 🥘 Cornish Pasty Ingredients
    • 🍽️ Equipment Needed To Make Cornish Pasties
    • 🔪 How To Make Cornish Pasties
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 😋 Recipes From Across The Pond
    • 📋 Recipe
    • 💬 Comments

    What Are Cornish Pasties

    Cornish pasties are savory baked pastry turnovers that are typically associated with Southern England (specifically Cornwall).

    Cornish pasties were awarded a PDO (Protected Designation of Origin) and PDI (Protected Geographical Indication) in 2011, which means to be called 'Cornish pasties', the pasties must meet the specific requirements listed below.

    • The pasties must be produced in Cornwall.
    • The sealed edge of the pasties must be hand crimped in traditional Cornish fashion.
    • All of the ingredients must go into the pasty raw before being baked in the oven.
    • The pasties must only contain beef, rutabaga, potato, onion, and salt & pepper. Any other ingredients or seasonings will disqualify them.

    🌎 Origin

    The exact origin of Cornish pasties, and pasties in general, is unknown. Records of this handheld pies date back to the 1200s and likely even before that!

    During the 17th century, mining became a prominent source of income for families in Cornwall, and pasties were sent with the men of the family as a filling and convenient hand-held lunch. They would keep them in their pocket until lunchtime and enjoy them at room temperature.

    Typically, the miner's initials were carved into the pasty so steam could escape while baking (and so no one swapped lunches). The cornish style of crimping the sealed edges was intentional as well, the excess crust gave the miners something to hold on to as they ate to keep them from contaminating the meal with their dirty hands.

    Back then, the mines were widely considered to be home to ghosts (called 'knockers'), so miners would leave their extra crust to appease the spirits!

    Close up wide image of Cornish pasties.

    🥘 Cornish Pasty Ingredients

    You'll need a few ingredients, but it's nothing you can't quickly grab at the grocery store. If you don't have skirt steak or sirloin steak available, ribeye steak will also work well!

    Pastry

    • All-Purpose Flour - 3 ½ cups of all-purpose flour (plus more for rolling out the dough).
    • Baking Powder - 2 teaspoons of baking powder.
    • Salt - 1 teaspoon of salt.
    • Unsalted Butter - ½ cup of cold, unsalted butter (cut into small cubes).
    • Egg Yolks - 2 large egg yolks (save one of the egg whites for your egg wash).
    • Water - ½ cup of cold water.
    • Egg White - 1 egg white (beaten, for brushing onto the assembled pasties).

    Filling

    • Potatoes - 1 pound of potatoes (peeled and finely diced).
    • Rutabaga - ⅓ pound rutabaga (peeled and finely diced).
    • Onion - ⅓ pound of yellow onion (finely diced).
    • Skirt Steak - 1 pound of skirt steak (or sirloin steak, uncooked and cut into small cubes).
    • Salt & Pepper - 1 teaspoon each of salt & pepper.

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

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    🍽️ Equipment Needed To Make Cornish Pasties

    To make true Cornish pasties, you will need to utilize a few tools. Don't worry, there's nothing too fancy. In fact, you probably have everything in your kitchen already!

    To make the pastry dough, you will need measuring utensils, a food processor (or blender), plastic wrap, and a rolling pin.

    To make the filling, you will need a sharp knife and cutting board, a mixing bowl, and a silicone spatula.

    For assembling your pasties, you will need 1 large or 2 medium baking sheets, and a basting brush for the egg wash.

    🔪 How To Make Cornish Pasties

    There are a few steps to making authentic Cornish pasties, but there's nothing too difficult if you take it step-by-step! Just trust the process, and you'll be indulging in some incredible pasties in no time!

    This recipe makes enough dough for 6 large pasties. You may have some extra filling which is very tasty when pan-fried and can be added to soups, breakfast hashes, and more!

    Make The Pastry Dough

    1. Blend dry ingredients. Add 3½ cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt to a food processor or blender and quickly blend to combine. Add ½ a cup of butter and blend just until the mixture begins to look like coarse breadcrumbs.
    2. Add egg and water. Add 2 large egg yolks and pulse a few times to combine. Then, add the water in small amounts (you might not need the full ½ cup), and pulse the food processor between each addition until the dough begins to form a ball.
    3. Chill. Remove the pastry dough from your food processor and wrap it tightly in plastic wrap. Place it in the fridge to chill for 3 hours.

    Roll Out The Dough

    1. Preheat. When it's almost time to pull the dough from the fridge, preheat your oven to 350°F (175°C). Pull out 2 large baking sheets and sprinkle flour over them, set aside.
    2. Portion the dough. Grab your dough from the fridge and flour a flat surface to roll it on. Shape the ball of dough into a log and slice it into 6 evenly-sized pieces.
    3. Roll the dough. Roll each chunk of dough into a round shape that is roughly 8 inches in diameter (you can use an 8-inch dinner plate as a guide if needed) and set aside.

    Make The Pasties

    1. Mix filling ingredients. In a large mixing bowl, add 1 pound of diced potatoes, ⅓ pound of diced rutabaga, ⅓ pound of diced onion, 1 pound of uncooked diced skirt steak (or sirloin), and 1 teaspoon each of salt & pepper. Mix until everything is thoroughly combined.
    2. Fill the pasties. Lay out a circle of dough on your floured work surface and add a heaping handful of the filling mix to the center. You want to leave a ¾-inch space around the edges of the dough.
    3. Seal the pasties. Wet your fingers and lightly moisten the edges of the dough. Fold the bottom half of the dough upwards to meet the opposite edge. Use your fingers to crimp the dough closed, starting in the center and working outwards.
    4. Score the dough. Repeat with the remaining pasties and place them onto the prepared baking sheets. Use a sharp knife to slice a small slit on the top of each pasty so steam can escape.
    5. Egg wash. Brush the pasties with 1 beaten egg white and place them in the oven to bake for 40-50 minutes, or until nicely golden brown.
    6. Cool and serve. Remove from the oven and let cool for 5-10 minutes before eating because the inside will be very hot!

    Cornish pasties are hearty and satisfying enough to be a meal on their own, but you could also serve them with a few sides! French fries are always tasty, you could also try sweet and sour red cabbage or German potato salad. Enjoy!

    Wide image of Cornish pasties.

    💭 Angela's Tips & Recipe Notes

    • Try to remove as much fat from the beef as possible before cubing it or it can make your pasties soggy when it renders in the oven.
    • Save your leftover dough! If the filling punctures the dough while you are sealing your pasties, you can use leftover dough to patch the hole.
    • When cutting the circles from the dough, you can stack them by putting a sprinkle of flour between each layer.
    • You want to use uncooked beef for your pasty filling. Don't worry, since it is finely diced it will cook in the oven while your pasties bake
    • To save time, you can certainly use store-bought pastry crust instead of making your own, though this is not traditional.

    🥡 Storing & Reheating

    Once cool, place the pasties in an airtight container and refrigerate them for up to 4 days. You can also wrap them in plastic wrap, place them in a heavy-duty freezer bag, and freeze them for up to 4 months.

    Reheating Cornish Pasties

    Thaw frozen pasties in the refrigerator overnight before reheating. Place pasties on a baking sheet uncovered and bake at 350°F (175°C) for 30 minutes, or until hot all the way through

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    What Is Inside A Cornish Pasty?

    Cornish pasties are filled with a rich and savory mixture of beef, potatoes, rutabaga (also called 'swede'), and onion that forms a delicious gravy when baked!

    Should Cornish Pasties Be Eaten Hot or Cold?

    The general consensus is that Cornish Pasties are best hot right out of the oven, but it isn't uncommon for people to enjoy them cold. In fact, Cornish tin miners used to pack pasties in their lunch sacks and enjoy them cold or at room temperature on their work break! A true Cornish pasty is rich and flavorful enough to be satisfying either way.

    Can I Freeze Cornish Pasties?

    Definitely! To freeze your pasties, wrap them tightly in plastic wrap before placing them in a heavy-duty freezer bag. They will keep well frozen for up to 4 months! When you are ready, just transfer the pasties to the fridge to defrost before reheating them in the oven (my recommended method) or microwave.

    Tall image of Cornish pasties.

    😋 Recipes From Across The Pond

    • Yorkshire Puddings - These rich egg-based dinner rolls are a staple in the U.K!
    • British Christmas Pudding - An ultra-moist holiday cake loaded with dried fruits and sweet spices!
    • Irish Lamb Stew - Buttery chunks of lamb meat and tender root vegetables in a rich and savory broth!
    • Shepherd's Pie - With this classic recipe, you'll be making shepherd's pie like Gordon Ramsay in no time!
    • Corned Beef and Cabbage - The secret to making the best corned beef and cabbage is to slow roast it with Guinness!
    • Leftover Lamb Lancashire Hotpot - A rich and savory lamb and potatoes dish originating in Lancashire, England (it's perfect for using up leftovers)!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Close up wide image of Cornish pasties.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 10 reviews

    Cornish Pasties

    Cornish pasties are savory pastry turnovers filled to the brim with hearty chunks of beef and tender vegetables! The flaky golden-brown crust absorbs all of the delicious flavors from the meat filling within as they bake in the oven. After just one bite, you'll understand why these handheld meat pies are so popular!
    Author | Angela
    Servings: 6 servings
    Calories: 616kcal
    Prep 30 minutes
    Cooking 50 minutes
    Chill 3 hours
    Total Time 4 hours 20 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Pastry

    • 3 ½ cup all-purpose flour (plus more for rolling out the dough)
    • 2 tsp baking powder
    • 1 teaspoon salt
    • ½ cup unsalted butter (cold, cut into small cubes)
    • 2 egg yolks
    • ½ cup cold water
    • 1 egg white (beaten, for brushing onto the assembled pasties)

    Filling

    • 1 lb potatoes (peeled and finely diced)
    • ⅓ lb rutabaga (peeled and finely diced)
    • ⅓ lb yellow onion (finely diced)
    • 1 lb skirt steak (or sirloin steak, uncooked and cut into small cubes)
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Instructions

    Make The Pastry Dough

    • Add the flour, baking powder, and salt to a food processor or blender and quickly blend to combine. Add the butter and blend just until the mixture begins to look like coarse breadcrumbs.
      3 ½ cup all-purpose flour, 2 teaspoon baking powder, 1 teaspoon salt, ½ cup unsalted butter
    • Add the egg yolks and pulse a few times to combine. Then, add the water in small amounts (you might not need it all), and pulse the food processor between each addition until the dough begins to form a ball.
      2 egg yolks, ½ cup cold water
    • Remove the pastry dough from your food processor and wrap it tightly in plastic wrap. Place it in the fridge to chill for 3 hours.

    Roll Out The Dough

    • When it's almost time to pull the dough from the fridge, preheat your oven to 350°F (175°C). Pull out 2 large baking sheets and sprinkle flour over them, set aside.
    • Grab your dough from the fridge and flour a flat surface to roll it on. Shape the ball of dough into a log and slice it into 6 evenly-sized pieces.
    • Roll each chunk of dough into a round shape that is roughly 8 inches in diameter (you can use an 8-inch dinner plate as a guide if needed) and set aside.

    Make The Pasties

    • In a large mixing bowl, add the potatoes, rutabaga, onion, uncooked beef, salt, and pepper. Mix until everything is thoroughly combined.
      1 lb potatoes, ⅓ lb rutabaga, ⅓ lb yellow onion, 1 lb skirt steak, 1 teaspoon salt, 1 teaspoon ground black pepper
    • Lay out a circle of dough on your floured work surface and add a heaping handful of the filling mix to the center. You want to leave a ¾-inch space around the edges of the dough.
    • Wet your fingers and lightly moisten the edges of the dough. Fold the bottom half of the dough upwards to meet the opposite edge. Use your fingers to crimp the dough closed, starting in the center and working outwards.
    • Repeat with the remaining pasties and place them onto the prepared baking sheets. Use a sharp knife to slice a small slit in the top of each pasty so steam can escape.
    • Brush the pasties with the beaten egg white and place them in the oven to bake for 40-50 minutes, or until nicely golden brown.
      1 egg white
    • Remove from the oven and let cool for 5-10 minutes before eating because the inside will be very hot!

    Equipment You May Need

    food processor
    Baking Sheet
    Mixing Bowl

    Notes

    • Try to remove as much fat from the beef as possible before cubing it or it can make your pasties soggy when it renders in the oven.
    • Save your leftover dough! If the filling punctures the dough while you are sealing your pasties, you can use leftover dough to patch the hole.
    • When cutting the circles from the dough, you can stack them by putting a sprinkle of flour between each layer.
    • You want to use uncooked beef for your pasty filling. Don't worry, since it is finely diced it will cook in the oven while your pasties bake!
    • To save time, you can certainly use storebought pastry crust instead of making your own, though this is not traditional.
    • To store: Once cool, place the pasties in an airtight container and refrigerate them for up to 4 days. You can also wrap them in plastic wrap, place them in a heavy-duty freezer bag, and freeze them for up to 4 months.
    • To reheat: Thaw frozen pasties in the refrigerator overnight before reheating. Place pasties on a baking sheet uncovered and bake at 350°F (175°C) for 30 minutes, or until hot all the way through.

    Nutrition

    Calories: 616kcal (31%) | Carbohydrates: 74g (25%) | Protein: 28g (56%) | Fat: 23g (35%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg (51%) | Sodium: 852mg (37%) | Potassium: 882mg (25%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 569IU (11%) | Vitamin C: 22mg (27%) | Calcium: 113mg (11%) | Iron: 6mg (33%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best cornish pasty recipe, cornish pasties, cornish pasties filling, cornish pasty, cornish pasty recipe, homemade cornish pasties, how to make cornish pasties
    Course Main Course
    Cuisine British
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Jaap smook says

      March 21, 2023 at 3:05 am

      5 stars
      heb het recept van mijn grootmoeder woonde in st austell.
      mijn moeder kwam op haar 7de in holland met het recept.
      en heeft het aan mij doorgegeven. ik verwen er anderen nog dagelijks mee.
      als ik in de familie xeg we eten cornishastie.
      feest

      "got the recipe from my grandmother lived in st austell.
      my mother came to holland when she was 7 with the recipe.
      and passed it on to me. I still spoil others with it every day.
      when i in the xeg family we eat cornishastie.
      party"

      Reply
    2. , Shirley Matthes says

      March 13, 2023 at 5:34 am

      5 stars
      My Cornish grandmother, Jessie Gilbert Frye used to make these, using beef or the Lancashire version with lamb. So delicious and filling.

      Reply
    3. Carl says

      March 10, 2023 at 6:26 am

      5 stars
      Turned out perfect, I love British food!

      Reply

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