The Best Traditional Cornish Pasty Recipe – A Hearty Homemade Classic
This traditional Cornish pasty recipe brings the flavors of Cornwall to your home with a rustic blend of diced beef, potato, swede, and onion, all wrapped in a buttery shortcrust pastry. Baked until golden and crisp, these hearty pasties are perfect for lunch, dinner, or meal prep. Rooted in British culinary heritage, each bite delivers comfort and authenticity.
Ingredients
For the pastry:
- 3 cups all-purpose flour
- 1 tsp salt
- ¾ cup cold unsalted butter, cubed
- 6–8 tbsp cold water
For the filling:
- 1 cup beef steak, finely diced
- 1 cup potatoes, peeled and finely diced
- ½ cup onion, finely chopped
- ½ cup rutabaga or turnip, peeled and finely diced
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
In a large bowl, mix the flour and salt. Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
Add cold water a tablespoon at a time, mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix the diced beef, potato, onion, and rutabaga. Season with salt and pepper.
Divide the chilled dough into 4 equal parts. Roll each into a circle about 6-7 inches in diameter.
Place a portion of the filling onto one half of each pastry circle, leaving a small border.
Fold the pastry over to encase the filling and crimp the edges to seal tightly.
Transfer pasties to the baking sheet. Brush the tops with beaten egg.
Bake for 40–45 minutes, or until golden brown and cooked through.
Let cool slightly before serving.
Notes
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Best Beef Cut: Beef skirt steak is ideal for tenderness and flavor.
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Pastry Tip: Use cold butter and water for a flaky shortcrust.
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Freezing: Both raw and baked pasties freeze well for up to 3 months.
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Crimping: Proper crimping ensures the filling stays sealed and traditional.
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Seasoning: Stick to salt and pepper—no gravy, no extras!