Cornish Pasties (Traditional British Hand Pies) Recipe

Introduction

Cornish Pasties are traditional British hand pies filled with a hearty mixture of beef, potatoes, and rutabaga wrapped in flaky shortcrust pastry. Perfect for a comforting meal on the go, these savory pasties bring rustic flavors and satisfying textures to your table.

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. Step 1: In a large bowl, combine the flour and salt. Add the chilled butter and shortening, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Gradually stir in 5 tablespoons of ice water, adding 1–3 more tablespoons as needed, just until the dough comes together. Do not overmix.
3. Step 3: Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes.
4. Step 4: In a mixing bowl, combine the beef, potatoes, rutabaga, onion, thyme, rosemary, garlic powder, salt, and pepper. Toss well to evenly coat all ingredients.
5. Step 5: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. Step 6: Remove one dough log from the refrigerator, keeping the other chilled. Cut the log into 4 equal pieces.
7. Step 7: On a lightly floured sheet of parchment paper, roll each piece into a thin circle about 7–8 inches in diameter.
8. Step 8: 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.
9. Step 9: 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.
10. Step 10: 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.
11. Step 11: 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.
12. Step 12: Bake for 40–50 minutes, or until the pasties are golden brown. Let cool for 10 minutes before serving.

Tips & Variations

• Use skirt or rump steak as a more affordable alternative to sirloin without sacrificing flavor.
• For a richer pastry, substitute half the shortening with lard to enhance flakiness.
• Add a pinch of nutmeg or a splash of Worcestershire sauce to the filling for extra depth.
• If you prefer a vegetarian version, replace the beef with mushrooms and add hearty vegetables like carrots and parsnips.
• Chill the dough well before rolling to make it easier to handle and prevent shrinking during baking.

Storage

Store leftover pasties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10–15 minutes to restore crispness. Pasties can also be frozen before baking; wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra baking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the shortcrust pastry can be made up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it rest briefly at room temperature before rolling out.

What can I use if I don’t have rutabaga?

Swapping rutabaga with turnips or parsnips works well and maintains the traditional texture and flavor profile of the filling.

Cornish Pasties (Traditional British Hand Pies) Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

Cornish Pasties are traditional British hand pies filled with a savory mix of beef, potatoes, rutabaga, and herbs, encased in a flaky shortcrust pastry. This recipe guides you through making the classic filling and buttery dough, then baking until golden brown for a hearty, comforting meal perfect for any occasion.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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 chilled butter and shortening, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add Ice Water: Gradually stir in 5 tablespoons of ice water, adding 1 to 3 more tablespoons as needed, just until the dough comes together. Avoid overmixing to keep the pastry tender.
3. Chill the Dough: Divide the dough into two equal portions, shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes to firm up.
4. Make the Filling: In a mixing bowl, combine the cubed beef, potatoes, rutabaga, diced onion, thyme, rosemary, garlic powder, salt, and pepper. Toss well to evenly coat all the ingredients.
5. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prepare for baking.
6. 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 to 8 inches in diameter.
7. Fill the Pasties: Place a generous spoonful of the filling in the center of each dough circle, leaving a border around the edges. Top each filling with a small sliver of butter for richness.
8. 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.
9. Crimp the Edges: Starting at one end, crimp the edge by twisting the dough with your thumb and index finger, working along the seam to secure the seal. Tuck the ends underneath. Place the pasties on the prepared baking sheet. Repeat with the remaining dough and filling.
10. Egg Wash and Bake: Prick the tops of the pasties 2 to 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 to 50 minutes, or until the pasties are golden brown. Let cool for 10 minutes before serving.

Notes

• For a richer flavor, use lard instead of shortening in the pastry.
• If rutabaga is unavailable, turnip or carrot can be used as a substitute.
• Ensure the filling pieces are small and evenly sized to allow even cooking inside the pasty.
• Egg wash helps achieve a shiny golden crust; you can omit it for a matte finish.
• These pasties can be frozen uncooked. Freeze after assembling, then bake directly from frozen adding extra cooking time.

Keywords: Cornish pasties, British hand pies, savory pies, beef pasty, traditional British recipe, shortcrust pastry, hearty snacks