Before energy bars and drive-thrus, there was the Cornish pasty. Miners in Cornwall needed a hearty, handheld meal that could survive a dark, dusty shift—and wouldn’t poison them with arsenic from their fingers. So they held the crimped crust like a handle and ate the rest. Genius.
Today, you get the same flaky, golden pocket packed with beef, potato, onion, and rutabaga (swede, if you’re fancy). It’s savory, satisfying, and surprisingly easy to make at home. No tin mine required.
Ingredients
Makes 4 pasties.
For the Dough:
- 3 cups (375g) all-purpose flour
- 1 cup (225g) cold unsalted butter, cubed
- ½ cup (120ml) ice water
- 1 teaspoon salt
For the Filling:
- ½ lb (225g) beef skirt or sirloin, finely chopped (not ground)
- 1 medium potato, diced small (¼-inch)
- ½ small rutabaga (swede), diced small
- ½ medium onion, finely chopped
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
Step 1: Make the Dough
- Mix flour and salt. Cut in cold butter until it looks like coarse crumbs.
- Add ice water gradually, mixing until dough just comes together. Don’t overwork.
- Divide into 4 balls, flatten into discs, wrap, and chill 30 minutes.
Step 2: Prep the Filling
- Chop beef into small cubes (¼-inch). Do the same with potato, rutabaga, and onion.
- Mix everything in a bowl. Season generously with salt and pepper. That’s it—no pre-cooking.
Step 3: Assemble the Pasties
- Roll each dough disc into an 8-inch circle.
- Place a generous ½ cup of filling on one half, leaving a border.
- Add a small pat of butter on top (secret to moist filling).
- Fold the empty half over. Crimp the edge firmly—twist or flute it like a rope.
Step 4: Bake
- Place pasties on a parchment-lined baking sheet. Cut two small slits on top for steam.
- Brush with beaten egg.
- Bake at 400°F (200°C) for 45–50 minutes, until deep golden brown.
Step 5: Cool and Eat
- Let rest 10 minutes. Hold the crimped edge, bite the other end, and pretend you’re in Cornwall.
Summary
Prep Time: 30 minutes (plus 30 min chill) | Cook Time: 50 minutes | Total Time: 1 hour 50 minutes
Yield: 4 pasties
Difficulty: Medium
Storage Notes
How to Store:
- Fridge: Baked pasties keep 3–4 days. Reheat in oven (not microwave) to keep crust crisp.
- Freezer (unbaked): Freeze assembled pasties on a tray, then wrap tightly. Bake from frozen, adding 15–20 minutes.
- Freezer (baked): Cool completely, wrap, freeze up to 3 months. Reheat at 350°F for 20 minutes.
Pro Tip:
Don’t skip the rutabaga. Traditional Cornish pasties require it by law (seriously—it has protected status).
