Go Back
Traditional Cornish pasty with golden pastry filled with beef, potato, rutabaga and onion, served with peas.
Jane at Brit & Skillet

Traditional Cornish Pasty

Traditional Cornish pasties made with sturdy homemade pastry and a simple filling of beef, potato, rutabaga and onion, folded into individual pasties and baked until deeply golden.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 2 hours
Servings: 4 pasties
Course: Main Course
Cuisine: British
Calories: 1060
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry
  • 3¾ cups all-purpose flour 450g
  • 1 teaspoon salt
  • ½ cup unsalted butter 113g, cold and cubed
  • ½ cup vegetable shortening 100g, cold
  • ¾ cup cold water approximately 180ml, add gradually
For the Filling
  • 12 oz beef skirt steak 340g, cut into small pieces
  • 10 oz potato 285g, peeled and cut into small pieces
  • 8 oz rutabaga (swede) 225g, peeled and cut into small pieces
  • 1 medium yellow onion finely chopped
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons butter 28g, divided into small pieces
For Finishing
  • 1 large egg
  • 1 tablespoon water for egg wash

Equipment

  • Large mixing bowl
  • Pastry cutter optional
  • Rolling Pin
  • Large baking sheet
  • Parchment paper
  • Pastry brush
  • Sharp Knife

Method
 

Make the Pastry
  1. Place the flour and salt in a large mixing bowl. Add the cold butter and vegetable shortening and rub the fats into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  2. Gradually add the cold water, mixing until the dough comes together. You may not need every drop of water, so add it slowly. Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap and refrigerate for 30 minutes.
Prepare the Filling
  1. While the pastry chills, prepare the beef and vegetables. Cut the beef, potato and rutabaga into relatively small, evenly sized pieces. Finely chop the onion. Keep the ingredients separate rather than mixing everything together immediately. This makes it easier to distribute the filling evenly among the pasties.
  2. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment. Divide the chilled pastry into 4 equal pieces and roll each into a circle approximately ( inches (23cm) across.
  3. You can use a plate as a guide and trim the edges if you'd like particularly neat pasties.
Fill the Pasties
  1. Arrange one-quarter of the potato, rutabaga, onion and beef over one half of each pastry circle, leaving a generous border around the edge.
  2. Season each filling generously with salt and black pepper and dot with small pieces of butter. Don't overfill the pastry. You need enough room around the outside to seal it securely.
  3. Lightly brush the pastry edge with a little water. Fold the empty half of the pastry over the filling to create a half-moon shape and press the edges together firmly to seal.
  4. Crimp the sealed edge by folding and twisting small sections over themselves to create a rope-like edge. A secure seal is more important than a perfect-looking crimp.
Finish the Pasties
  1. Beat the egg with 1 tablespoon of water. Transfer the pasties to the prepared baking sheet and brush the tops generously with the egg wash.
  2. Cut a very small slit in the top of each pasty to allow a little steam to escape.
Bake
  1. Bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for approximately 35–40 minutes, or until the pastry is deeply golden and the filling is completely cooked. The beef should reach a safe internal temperature of 145°F (63°C).
  2. Allow the pasties to rest for about 10 minutes before serving — the filling will be extremely hot.

Notes

Keep the filling relatively modest so there is enough pastry around the edge to seal each pasty securely.
Brit & Skillet Tip: The crimp is part of the character of a Cornish pasty. Homemade ones don’t need to look identical — a slightly rustic edge looks exactly right. Concentrate on getting a good seal rather than a bakery-perfect crimp.