Here is a comprehensive guide to making Savory Beef Cornish Pasties—a true taste of British heritage. These hearty, hand-held pies feature a tender, flaky pastry crust filled with a simple but flavorful mixture of beef, potato, swede (rutabaga), and onion.
Savory Beef Cornish Pasties
A authentic Cornish pasty is a baked pastry case traditionally filled with diced beef, sliced potato, swede (also known as rutabaga), and onion, seasoned simply with salt and pepper. The distinctive crimped edge along the side was originally a handle for miners to hold their pasty with dirty hands and then discard .
This recipe will guide you through making the perfect shortcrust pastry and a hearty, traditional filling.
Ingredients (Makes 4 large pasties)
For the Pastry:
· 3 cups (375g) all-purpose flour, plus extra for dusting
· 1 teaspoon salt
· 1 cup (225g) unsalted butter, very cold and cut into small cubes
· ½ cup (120ml) ice-cold water (you may not need it all)
For the Filling:
· 1 lb (450g) beef sirloin or chuck steak, cut into ½-inch cubes
· 1 large potato (about 8 oz / 225g), peeled and thinly sliced or cut into ¼-inch dice
· 1 small swede (rutabaga) (about 6 oz / 170g), peeled and cut into ¼-inch dice
· 1 medium onion, finely chopped
· 1 teaspoon salt
· 1 teaspoon black pepper, freshly ground
· 2 tablespoons butter, cut into small pieces
· 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
Part 1: Make the Pastry
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter lumps remaining. Keeping these butter pieces cold is key to a flaky crust.
- Add Water: Sprinkle the ice-cold water over the mixture, 1 tablespoon at a time, stirring gently with a fork after each addition. Stop adding water when the dough just begins to come together and you can pinch it and it holds its shape. You may not need all the water.
- Form and Chill: Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Divide the dough into 4 equal portions and flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). Chilling is essential to relax the gluten and firm up the butter, which prevents shrinkage and promotes flakiness.
Part 2: Prepare the Filling
- Combine Filling Ingredients: In a large bowl, combine the cubed beef, sliced/diced potato, diced swede, and chopped onion.
- Season: Sprinkle the salt and pepper over the mixture and toss everything together until well combined.
Part 3: Assemble the Pasties
- Preheat Oven: Preheat your oven to 375°F (190°C) . Line a large baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a circle about ⅛-inch thick and roughly 8-9 inches in diameter. Use a plate or bowl as a guide to trim it into a neat circle if you like.
- Add the Filling: Place about ¼ of the filling mixture on one half of the pastry circle, mounding it slightly. Leave a ½-inch border around the edge. Dot the filling with a few small pieces of the butter.
- Seal the Pasty: Gently brush the edge of the pastry with a little water. Fold the empty half of the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal.
- Crimp the Edge: This is the signature step. Starting at one end, fold and twist the edge of the pastry over itself to create a rope-like crimp. Alternatively, you can simply press the edges with a fork for a simpler seal.
- Prepare for Baking: Carefully transfer the assembled pasty to the prepared baking sheet. Cut 2-3 small slits in the top to allow steam to escape. Repeat with the remaining dough and filling.
- Apply Egg Wash: Brush the top of each pasty generously with the beaten egg wash. This will give them a beautiful golden-brown, shiny crust.
Part 4: Bake the Pasties
- Bake: Place the baking sheet in the preheated oven and bake for 45-55 minutes, or until the pastry is deep golden brown and the filling is cooked through. You can check that the vegetables are tender by inserting a small knife through a steam vent.
- Cool: Remove from the oven and let the pasties rest on the baking sheet for 10-15 minutes before serving. This allows the filling to settle and prevents burns from the hot steam.
Tips for the Perfect Cornish Pasty
· Keep Everything Cold: For the flakiest pastry, ensure your butter and water are very cold. If the dough becomes warm while you’re working, pop it back in the fridge for 15 minutes .
· Don’t Overwork the Dough: Handle the dough as little as possible. Overworking develops gluten, which can make the pastry tough instead of tender and flaky .
· Thinly Slice the Vegetables: Cutting the potato and swede into thin, even slices or small dice ensures they cook through properly in the same time it takes to bake the pastry .
· Don’t Overfill: It’s tempting to add lots of filling, but overfilling makes it difficult to seal the pasty and increases the chance of it bursting open during baking .
· Steam Vents are Crucial: Don’t forget to cut slits in the top! This allows steam to escape and prevents the pasties from becoming soggy or exploding .
· Use a Good Cut of Beef: While traditionally made with cheaper cuts, using a tender cut like sirloin ensures the beef remains tender after baking. If using chuck, be sure to cut it into very small pieces .
The Traditional Filling
An authentic Cornish pasty follows a specific formula protected by the Cornish Pasty Association . The filling must consist of:
· Beef: Minced or roughly cut, but never pre-cooked .
· Vegetables: Sliced or diced potato, swede (rutabaga), and onion (in any proportion, but swede must be present).
· Seasoning: Only salt and pepper for seasoning . No other ingredients (like carrots or peas) are allowed in an officially “Cornish” pasty .
· Pastry: A savory shortcrust pastry that is golden in color and retains its shape when baked .
· Shape: A ‘D’ shape, crimped on one side, not on top .
Variations
· Chicken and Leek: Substitute the beef and swede with diced chicken breast and sliced leeks. Season with salt, pepper, and a little thyme.
· Cheese and Onion: A delicious vegetarian option. Fill with a mixture of sautéed onions, potatoes, and plenty of grated sharp cheddar cheese.
· Steak and Stilton: Add crumbled Stilton cheese to the traditional beef and vegetable filling for a rich, tangy twist.
· Lamb and Mint: Use diced lamb instead of beef and add a tablespoon of fresh chopped mint to the filling.
Serving Suggestions
· Classic: Serve warm or at room temperature with a dollop of HP Sauce or brown sauce .
· With a Salad: A simple green salad with a tangy vinaigrette is a perfect accompaniment.
· Picnic Food: Pasties are the ultimate portable food and are delicious cold, making them ideal for picnics and packed lunches .
Enjoy your homemade taste of Cornwall