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Traditional Cornish Beef Pasties

Savor the taste of Cornwall with these hearty and authentic beef pasties, featuring tender diced beef, potatoes, swede, and onion, all seasoned to perfection and baked in a rich, golden shortcrust pastry. A satisfying hand-held meal for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 pasties
Course: Lunch, Main Course
Cuisine: British, Cornish
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Shortcrust Pastry
  • 2 1/4 cups All-purpose flour plus extra for dusting
  • 1/2 tsp Salt
  • 1/2 cup Cold unsalted butter diced into small cubes
  • 1/2 cup Cold lard or vegetable shortening diced into small cubes
  • 1/2 cup Ice cold water or as needed
For the Beef Filling
  • 1 lb Skirt steak or chuck steak finely diced into 1/4-inch pieces
  • 2 medium Potatoes peeled and finely diced into 1/4-inch pieces
  • 1 small Swede (rutabaga) peeled and finely diced into 1/4-inch pieces
  • 1 medium Onion finely diced
  • 1/2 tsp Black pepper freshly ground
  • 1/4 tsp Salt
  • 1/2 cube Beef stock cube crumbled (optional, for extra flavor)
For Assembly and Glaze
  • 1 large Egg beaten, for egg wash

Equipment

  • Large mixing bowl
  • Rolling pin
  • Baking Sheets
  • Parchment Paper
  • Sharp knife
  • Pastry Brush

Method
 

Prepare the Pastry
  1. In a large mixing bowl, combine the flour and salt. Add the diced cold butter and lard/shortening. Using your fingertips or a pastry blender, rub the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining.
  2. Gradually add the ice-cold water, a tablespoon at a time, mixing lightly with a knife or your hand until the dough just comes together. Be careful not to overwork the dough.
  3. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to an hour. This helps the gluten relax and the fat firm up, resulting in a flakier pastry.
Prepare the Filling
  1. While the pastry chills, prepare the filling. In a large bowl, combine the finely diced beef, potatoes, swede, and onion. Season generously with freshly ground black pepper and salt. If using, crumble in the beef stock cube and mix well. Ensure all ingredients are diced to a similar small size for even cooking.
Assemble the Pasties
  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. On a lightly floured surface, divide the chilled pastry dough into four equal portions. Roll out each portion into a circle approximately 8-9 inches (20-23 cm) in diameter and about 1/8-inch (3mm) thick.
  3. Spoon a quarter of the filling onto one half of each pastry circle, leaving a 1-inch (2.5 cm) border around the edge. Make sure not to overfill.
  4. Moisten the pastry border with a little water or beaten egg. Fold the empty half of the pastry over the filling, aligning the edges to form a semi-circle. Press down firmly to seal the edges.
  5. Crimp the edges decoratively to create a strong seal. This traditional 'crimp' prevents the filling from escaping. Some people create a thick, rolled crust, while others create a fluted edge by pinching and twisting.
  6. Carefully transfer the pasties to the prepared baking sheets. Make a small slit or two on the top of each pasty to allow steam to escape during baking.
  7. Brush the tops of the pasties with the beaten egg wash for a golden, shiny finish.
Bake the Pasties
  1. Bake in the preheated oven for 20 minutes at 375°F (190°C), then reduce the oven temperature to 325°F (160°C) and continue baking for another 35-40 minutes, or until the pastry is deeply golden brown and the filling is tender and cooked through.
  2. Remove from the oven and let rest on the baking sheets for 10-15 minutes before serving. This allows the juices to settle and the pasties to cool slightly.

Notes

For an even richer pastry, you can use all lard instead of butter and lard. Ensuring all ingredients for the filling are diced small and uniformly is crucial for proper cooking. Cornish pasties are traditionally eaten by holding the crimped edge, which would then be discarded, as it often served as a 'handle' for miners with dirty hands.