Cornish Beef Pasties are a hearty, handheld classic rooted in English tradition—once the go-to lunch for tin miners, they’re now a family favorite for busy weeknights or cozy weekend meals. These rustic meat pies combine flaky, buttery pastry with a savory filling of seasoned ground beef (or roast), tender potatoes, sweet carrots, and onions, all wrapped into a golden crust. It’s like comfort food you can eat with one hand and a napkin.
What’s beautiful about this recipe is its flexibility. You can use leftover roast, swap in different root vegetables, or freeze some pasties for later. Whether you enjoy them fresh out of the oven or as a make-ahead freezer meal, Cornish pasties deliver a satisfying bite of tradition and flavor in every pocket.
Why You’ll Love This Recipe:
• Golden, Buttery Crust: Homemade dough creates a rich, flaky crust that’s crisp on the outside and tender on the inside.
• Savory & Filling: A balanced mix of beef, veggies, and herbs gives each pasty comforting, crave-worthy flavor.
• Freezer-Friendly Meal Prep: Bake some now, freeze some for later—perfect for busy nights or last-minute lunches.
• Authentic Taste with a Twist: Inspired by traditional Cornish pasties but flexible enough to use ground beef or leftovers.
• Perfectly Portable: Great for on-the-go meals, packed lunches, or a rustic dinner with a simple salad.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled
- 1/2 cup cold water
- 2 egg yolks, divided
For the Filling:
- 1 lb ground beef (or 1 lb leftover roast, chopped)
- 1 lb waxy potatoes (like Yukon Gold or red), diced
- 2 carrots, peeled and diced
- 1 small onion, diced
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Make the Dough
In a large mixing bowl, whisk together the flour and salt.
Cut the butter into small cubes. Use a pastry blender, two forks, or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Whisk 1 egg yolk with the cold water, then pour into the flour mixture. Stir until the dough starts to come together, then knead on a clean surface until fully combined.
Wrap the dough in plastic and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a large skillet over medium-high heat, brown the ground beef with a pinch of salt and pepper until no longer pink. Transfer to a bowl and set aside.
In the same skillet, add the diced potatoes, onion, and carrots. Cook until mostly softened, about 6–8 minutes. If needed, add a bit of oil or butter.
Add garlic, rosemary, and thyme; cook for 1 more minute. Stir in Worcestershire sauce and cook 1 minute longer.
Add the veggie mixture to the bowl with the beef and stir to combine. Let cool to room temperature.
Step 3: Assemble the Pasties
Preheat oven to 400°F and line a baking sheet with parchment paper.
Lightly flour a surface. Divide dough into 6 equal portions. Roll each into a 3/8-inch thick circle. Trim edges to neaten if needed.
Spoon the cooled filling onto one half of each dough circle, leaving a 1/2-inch border. Wet the edge with water, fold over, and seal by crimping or pressing with a fork.
Place each pasty on the prepared baking sheet. Cut 2–3 small slits on top for steam vents.
Step 4: Bake
Whisk the remaining egg yolk with 2 tablespoons of water. Brush over the top of each pasty.
Bake for 30–40 minutes, or until the crust is golden brown and crisp. Let cool slightly before serving.
Tips:
- Chill That Dough: Cold butter and dough yield the flakiest pastry. Don’t skip chilling before rolling.
- Cool the Filling: Let the filling cool completely before assembling to avoid soggy dough.
- Make Ahead Option: Freeze assembled, unbaked pasties (skip the egg wash). Bake from frozen: egg wash, then 20 minutes at 400°F.
Storage Options:
- Refrigerator: Store baked pasties in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
- Freezer: Freeze unbaked pasties up to 3 months. Bake straight from frozen as noted above.
Cornish Beef Pasties are classic, comforting, and surprisingly easy to make at home. Whether you’re channeling English heritage or just want something cozy and portable, these pasties deliver every time.
