Savory Beef Cornish Pasties

Cornish Beef Pasties are a classic, satisfying hand-held dish that traces back to the mining communities of England. The pastry shell is firm yet flaky, wrapping around a flavorful filling of beef, potatoes, vegetables, and herbs. By cooking the meat and vegetables briefly before assembling the pasties, the filling becomes richer and perfectly tender. Small slits cut into the top allow steam to escape during baking, helping the crust turn crisp and beautifully golden.

Cornish Beef Pasties

Ingredients

For the Pastry

• All-purpose flour – 3 cups
• Salt – 1 teaspoon
• Unsalted butter, cold – ½ cup (1 stick)
• Cold water – ½ cup
• Egg yolks – 2 (divided)

For the Filling

• Ground beef or finely chopped roast – 1 lb
• Waxy potatoes (such as red or Yukon Gold), diced – 1 lb
• Carrots, peeled and diced – 2
• Small onion, diced – 1
• Worcestershire sauce – 2 tablespoons
• Garlic, minced – 2 cloves
• Dried rosemary – ½ teaspoon
• Dried thyme – ½ teaspoon
• Kosher salt and black pepper – to taste

Instructions

Step 1: Prepare the Dough
In a mixing bowl, combine the flour and salt. Add the chilled butter cut into small cubes and work it into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk one egg yolk with the cold water, then stir it into the flour mixture until a dough forms. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Cook the Filling
Preheat the oven to 400°F (200°C). Heat a skillet over medium heat and cook the beef with a pinch of salt and pepper until browned. Transfer the meat to a bowl. In the same pan, sauté the diced potatoes, carrots, and onion for about 6–8 minutes until they begin to soften. Add the garlic, rosemary, and thyme and cook for another minute. Stir in the Worcestershire sauce.

Step 3: Combine the Mixture
Add the cooked vegetables to the bowl with the beef and mix well. Allow the filling to cool completely. Using a hot filling can melt the butter in the dough and make the pastry soggy.

Step 4: Shape and Fill
Divide the chilled dough into six equal portions. Roll each portion into a circle about ⅜ inch thick. Lightly brush the edges with water. Place a portion of the beef filling on one half of each circle, leaving about ½ inch around the edge.

Step 5: Seal the Pasties
Fold the empty half of the dough over the filling to form a half-moon shape. Press and crimp the edges with a fork to seal. Place the pasties on a lined baking sheet and cut three small slits on top of each one to allow steam to escape.

Step 6: Brush and Bake
Whisk the remaining egg yolk with 2 tablespoons of water and brush it over the tops of the pasties for a glossy finish. Bake for 30–40 minutes, until the pastry is golden brown and crisp.