Here’s a classic recipe for Cornish Beef Pasties — hearty, savory pastries filled with beef, potatoes, and vegetables. Perfect for lunch or dinner!

⭐ Cornish Beef Pasties

Ingredients (Makes 4 pasties)

For the pastry

2 ½ cups all-purpose flour
1 tsp salt
½ cup cold butter, cubed
4–6 tbsp cold water

For the filling

1 lb (450 g) beef skirt or chuck, diced small
1 medium potato, peeled and diced
1 small onion, finely chopped
1 small carrot, peeled and diced (optional)
½ tsp salt
½ tsp black pepper
¼ tsp dried thyme (optional)
2 tbsp beef stock or water
1 egg, beaten (for egg wash)

Instructions

1. Make the pastry

In a bowl, mix flour and salt.
Rub in cold butter until mixture resembles breadcrumbs.
Gradually add cold water, 1 tbsp at a time, until dough forms.
Knead lightly, wrap in plastic, and chill 30 minutes.

2. Prepare the filling

In a bowl, combine diced beef, potato, onion, carrot, salt, pepper, and thyme.
Add 2 tbsp beef stock to keep filling moist.
Mix well and set aside.

3. Assemble pasties

Preheat oven to 400°F (200°C).
Roll out chilled pastry to about ¼-inch thick.
Cut into 4 large circles (about 7–8 inches diameter).
Place filling on one half of each circle, leaving a border around the edge.
Fold pastry over and crimp edges tightly to seal.

4. Bake

Brush pasties with beaten egg.
Make a small slit on top to allow steam to escape.
Bake for 35–40 minutes, until golden brown.

5. Serve

Serve warm as-is, or with gravy, pickles, or a side salad.

Tips / Variations

Vegetable option: Use mushrooms, potato, carrot, and onion for a vegetarian pasty.
Cheese boost: Add shredded cheddar into the filling for extra richness.
Freezing: Assemble uncooked pasties, freeze individually, then bake straight from frozen (add 5–10 extra minutes).
Traditional Cornish style: Use diced swede (rutabaga) along with potatoes and onion.

If you want, I can give you a shortcut version using store-bought puff pastry that’s just as delicious but quicker.

Do you want me to do that?

cornish beef pasties