Savory Cornish Beef Pasties: Your New Comfort Food Favorite Recipe
These Savory Cornish Beef Pasties are the ultimate comfort food, featuring tender chunks of well-marbled beef combined with hearty potatoes, sweet rutabaga, and onions, all encased in a flaky homemade shortcrust pastry. Perfectly seasoned and baked to golden perfection, these pasties offer a deliciously warm and satisfying meal ideal for family dinners or cozy gatherings.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
For the Dough
- 2 cups flour
- 1 tsp salt
- ¾ cup cold butter, cut into small cubes
- ¼ to ½ cup ice water
For the Filling
- 1 lb boneless beef chuck or sirloin, diced
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, thinly sliced
- 1 cup rutabaga (or turnip), diced
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter, cut into small pieces
For the Assembly
- 2 cups pie crust or shortcrust pastry dough (prepared as above or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Make the Dough: In a large mixing bowl, combine 2 cups of flour with 1 tsp salt. Cut in ¾ cup cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ¼ to ½ cup ice water, stirring gently until a soft dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for 30 minutes to firm up.
- Prepare the Filling: Preheat the oven to 400°F (200°C). Dice 1 lb of well-marbled beef (chuck or sirloin), 2 medium Yukon Gold potatoes, 1 medium yellow onion, and 1 cup rutabaga. In a large bowl, combine the diced beef and vegetables, then season thoroughly with 1 tsp salt and 1 tsp black pepper. Mix everything well to ensure even seasoning.
- Assemble the Pasties: Roll the chilled dough out on a floured surface to about ¼ inch thickness. Using a large round cutter or plate, cut out large circles. Place a generous portion of filling on one half of each dough circle, then scatter small pieces of 2 tbsp butter on top of the filling. Fold the other half of the dough over the filling and carefully crimp the edges to seal the pasties, ensuring no air pockets remain.
- Bake: Line a baking sheet with parchment paper, arrange the pasties on it, then brush the tops with the beaten egg to achieve a glossy, golden finish. Bake in the preheated oven for 40 to 50 minutes, or until the pastry is golden brown and crisp. Remove from oven and allow the pasties to rest for 10 minutes before serving to let the filling settle and cool slightly.
Notes
- For a flakier crust, use cold butter and avoid overworking the dough.
- Rutabaga can be substituted with turnip or swede for a slightly different flavor profile.
- Ensure the pasties are well sealed to prevent filling leakage during baking.
- Letting the pasties rest after baking improves the texture and flavor distribution.
- This recipe can be made ahead and reheated gently in the oven for best results.
Keywords: Cornish pasties, beef pasties, savory pastry, comfort food, British recipe, meat and potato pie
