{"id":1886,"date":"2026-05-10T21:31:44","date_gmt":"2026-05-10T21:31:44","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=1886"},"modified":"2026-05-10T21:31:45","modified_gmt":"2026-05-10T21:31:45","slug":"cornish-pasties-a-handheld-meat-pie-that-miners-got-right","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/05\/10\/cornish-pasties-a-handheld-meat-pie-that-miners-got-right\/","title":{"rendered":"Cornish Pasties (A Handheld Meat Pie That Miners Got Right)"},"content":{"rendered":"\n

Cornish miners packed these for lunch because a pasty is basically edible Tupperware.<\/p>\n\n\n\n

Hearty beef, potatoes, onion, and rutabaga (swede) wrapped in a buttery, flaky crust. Crimp the edge like a handle\u2014hold it, eat it, toss the dirty edge. Two hundred years of wisdom in one delicious pocket.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Makes 4 large pasties.<\/em><\/p>\n\n\n\n

For the Dough:<\/h3>\n\n\n\n
    \n
  • 3 cups (375g) all-purpose flour<\/li>\n\n\n\n
  • 1 teaspoon salt<\/li>\n\n\n\n
  • \u00bd cup (115g) cold unsalted butter, cubed<\/li>\n\n\n\n
  • \u00bd cup (115g) cold lard or shortening<\/li>\n\n\n\n
  • \u00bd cup (120ml) ice water<\/li>\n<\/ul>\n\n\n\n

    For the Filling:<\/h3>\n\n\n\n
      \n
    • \u00bd lb (225g) beef sirloin or skirt steak, cut into \u00bd-inch cubes<\/li>\n\n\n\n
    • 1 medium potato, diced small<\/li>\n\n\n\n
    • \u00bd small rutabaga (swede), diced small<\/li>\n\n\n\n
    • \u00bd small onion, finely chopped<\/li>\n\n\n\n
    • 1 teaspoon salt<\/li>\n\n\n\n
    • \u00bd teaspoon black pepper<\/li>\n\n\n\n
    • 1 egg, beaten (for egg wash)<\/li>\n<\/ul>\n\n\n\n

      Step-by-Step Instructions<\/h2>\n\n\n\n

      Step 1: Make Dough<\/h3>\n\n\n\n
        \n
      1. Mix flour and salt. Cut in butter and lard until pea-sized crumbs form.<\/li>\n\n\n\n
      2. Add ice water 1 tablespoon at a time until dough comes together.<\/li>\n\n\n\n
      3. Divide into 4 balls. Wrap and chill 30 minutes.<\/li>\n<\/ol>\n\n\n\n

        Step 2: Prep Filling<\/h3>\n\n\n\n
          \n
        1. In a bowl, combine beef, potato, rutabaga, and onion.<\/li>\n\n\n\n
        2. Season with salt and pepper. Do NOT pre-cook anything.<\/li>\n<\/ol>\n\n\n\n

          Step 3: Assemble<\/h3>\n\n\n\n
            \n
          1. Preheat oven to 400\u00b0F (200\u00b0C). Roll each dough ball into a 8-inch circle.<\/li>\n\n\n\n
          2. Place \u00be cup filling on one half, leaving a border.<\/li>\n\n\n\n
          3. Fold other half over. Crimp edges firmly.<\/li>\n<\/ol>\n\n\n\n

            Step 4: Bake<\/h3>\n\n\n\n
              \n
            1. Brush with egg wash. Cut a small steam slit on top.<\/li>\n\n\n\n
            2. Bake 45-50 minutes until deep golden brown.<\/li>\n<\/ol>\n\n\n\n

              Step 5: Serve<\/h3>\n\n\n\n
                \n
              1. Cool 10 minutes. Eat warm or at room temperature.<\/li>\n<\/ol>\n\n\n\n

                Summary<\/h2>\n\n\n\n

                Prep Time:<\/strong> 30 minutes | Chill Time:<\/strong> 30 minutes | Cook Time:<\/strong> 50 minutes | Total Time:<\/strong> ~2 hours<\/p>\n\n\n\n

                Yield:<\/strong> 4 pasties<\/p>\n\n\n\n

                Difficulty:<\/strong> Medium<\/p>\n\n\n\n

                Storage Notes<\/h2>\n\n\n\n

                Refrigerate Baked:<\/h3>\n\n\n\n

                Store in an airtight container for up to 4 days. Reheat at 350\u00b0F for 15 minutes. Microwave makes crust sad.<\/p>\n\n\n\n

                Freeze (Best Method):<\/h3>\n\n\n\n

                Freeze unbaked pasties on a tray, then wrap tightly. Bake from frozen at 375\u00b0F for 55-60 minutes.<\/p>\n\n\n\n

                Traditional Note:<\/h3>\n\n\n\n

                Authentic Cornish pasties have the crimp on the side (not top). Fill is roughly \u2153 beef, \u2153 potato, \u2153 veg.<\/p>\n\n\n\n

                No Rutabaga?<\/h3>\n\n\n\n

                Use carrot or turnip. Not the same, but still good.<\/p>\n\n\n\n

                \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                Flaky, golden pastry stuffed with beef, potato, onion, and rutabaga. These British hand pies are sturdy, portable, and deeply savory. No forks required. Just grab and go.<\/p>\n","protected":false},"author":1,"featured_media":1934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,7],"tags":[1543,1539,1538,1541,1540,1537,1542],"class_list":["post-1886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-quick_meals","tag-beef-and-potato-pie","tag-british-hand-pies","tag-cornish-pasties","tag-handheld-pie","tag-meat-pie-recipe","tag-pasty-recipe","tag-traditional-cornish-pasty"],"yoast_head":"\nCornish Pasties (A Handheld Meat Pie That Miners Got Right) - Gentle Simmer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/05\/10\/cornish-pasties-a-handheld-meat-pie-that-miners-got-right\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cornish Pasties (A Handheld Meat Pie That Miners Got Right) - Gentle Simmer\" \/>\n<meta property=\"og:description\" content=\"Flaky, golden pastry stuffed with beef, potato, onion, and rutabaga. 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