Cornish Pasties (Traditional British Hand Pies) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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
