Cornish Beef Pasties

Cornish Beef Pasties 

A classic British favorite! Flaky pastry filled with tender beef, potatoes, onion, and swede—hearty, comforting, and perfect for lunch or dinner.

Ingredients

Pastry

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, cubed
• 6–8 tablespoons cold water

Filling

• 1 lb beef skirt steak or chuck, very finely diced
• 2 medium potatoes, peeled & finely diced
• 1 small onion, finely chopped
• 1/2 cup rutabaga (swede), finely diced (optional but traditional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme (optional)
• 2 tablespoons butter, cut into small pieces

For sealing

• 1 egg, beaten

Instructions

1. Make the pastry:
   Mix flour and salt. Rub in butter until crumbly. Add cold water gradually to form a firm dough. Wrap and chill 30 minutes.
2. Prepare the filling:
   In a bowl, mix beef, potatoes, onion, rutabaga, salt, pepper, and thyme.
3. Assemble:
   Preheat oven to 400°F (200°C).
   Roll dough and cut into 6–8 circles (about 8 inches each).
   Spoon filling onto one half of each circle. Top with a little butter.
4. Seal:
   Brush edges with egg, fold over, and crimp tightly. Brush tops with egg.
5. Bake:
   Bake 15 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake another 35–40 minutes until golden and cooked through.
6. Rest & serve:
   Let cool slightly before serving.

Tips & Variations

• Cut filling very small so it cooks evenly
• Traditional Cornish pasties are not pre-cooked inside
• Serve with gravy, mustard, or ketchup