Description
Cornish Beef Pasties bring hearty comfort straight from Cornwall’s kitchen to your plate. Flaky pastry wrapped around seasoned beef and root vegetables creates a portable meal that feels like a warm hug from an old friend.
Ingredients
Scale
Filling:
- 1 lb ground beef
- 1 lb potatoes
- 2 carrots
- 1 onion
- 2 garlic cloves
Seasonings:
- 2 tablespoons Worcestershire sauce
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Kosher salt
- Freshly ground black pepper
Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter
- ½ cup cold water
- 2 egg yolks
Instructions
- Grab a large bowl and mix 3 cups flour with 1 teaspoon salt, creating a smooth dry base for your dough.
- Slice the chilled ½ cup butter into small cubes and work it into the flour mixture using a fork until the texture resembles coarse crumbs.
- Create a well in the flour mixture and add ½ cup cold water and one egg yolk, gently combining until a soft dough forms.
- Knead the dough briefly on a clean counter, then wrap it tightly in plastic and chill in the refrigerator for 30 minutes.
- Fire up your oven to 400°F and line a baking sheet with parchment paper.
- In a skillet over medium-high heat, brown 1 lb ground beef, seasoning with salt and pepper. Transfer the meat to a separate bowl.
- Using the same skillet, sauté 1 lb diced potatoes and 1 diced onion for 6-8 minutes until they start to soften.
- Add 2 minced garlic cloves, ½ teaspoon each of rosemary and thyme to the skillet, cooking until fragrant.
- Pour 2 tablespoons Worcestershire sauce into the vegetable mixture and combine with the beef. Let the filling cool completely.
- Dust your work surface with flour and divide the chilled dough into six equal portions.
- Roll each dough portion into a ⅜-inch thick circle, creating a clean, even surface.
- Spoon beef mixture onto half of each dough circle, leaving a ½-inch border around the edge.
- Moisten the dough edges with water, then fold and seal each pasty by crimping or pressing with a fork.
- Transfer pasties to the prepared baking sheet and cut three small vents on top of each.
- Whisk the remaining egg yolk with a splash of water and brush over each pasty for a golden finish.
- Slide the baking sheet into the 400°F oven and bake for 30-40 minutes until the pasties turn a rich, golden brown.
Notes
- Pastry works best when butter and water are ice-cold, helping create those perfect flaky layers that make cornish pasties legendary.
- Ensure your filling cools completely before assembling, preventing soggy dough and keeping the pasty’s structural integrity intact.
- When sealing the pasty, press firmly along the edges to prevent filling leakage during baking, creating a tight crimped seal that’s both functional and traditional.
- For dietary adaptations, swap beef with lentils or plant-based protein and use gluten-free flour blend to make this classic recipe accessible to vegetarians and gluten-sensitive eaters.
- Prep Time: 45-50 minutes
- Cook Time: 30-40 minutes
- Category: Beef
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 418 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg