Savory Beef Cornish Pasties

These Cornish Beef Pasties are a hearty, traditional “hand-held” meal with deep roots in British mining history. The pastry is sturdy yet buttery, perfectly enclosing a savory mix of beef, tender potatoes, and fragrant herbs. Browning the meat and softening the vegetables before adding them to the dough ensures each bite is richly flavored and fully cooked, while the three slits on top let steam escape, giving a crisp, golden crust.

Cornish Beef Pasties

Ingredients:

For the Dough:

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

For the Filling:

• Ground beef (or chopped roast) – 1 lb
• Waxy potatoes (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

How to Make Cornish Beef Pasties:

Step 1: Make the Pastry
In a bowl, whisk together the flour and salt. Cut the chilled butter into small pieces and blend into the flour until crumbly. Whisk 1 egg yolk with cold water, add to the flour mixture, and stir until incorporated. Knead briefly on a clean surface until smooth, wrap in plastic, and chill for at least 30 minutes.

Step 2: Cook the Filling
Preheat the oven to 400°F. In a skillet, brown the beef with salt and pepper, then transfer to a bowl. In the same pan, cook the potatoes, onions, and carrots for 6–8 minutes until almost tender. Add garlic, rosemary, and thyme for 1 minute, then stir in Worcestershire sauce.

Step 3: Combine and Cool
Mix the vegetables with the beef and let the filling cool to room temperature. Tip: Never fill the dough with hot mixture, or the butter in the pastry will melt and make it soggy.

Step 4: Roll and Fill
Divide the dough into 6 portions and roll each into a ⅜-inch-thick circle. Brush edges with water. Spoon the beef mixture onto one half of each circle, leaving a ½-inch border.

Step 5: Seal and Vent
Fold the dough over the filling and crimp edges with a fork. Place on a lined baking sheet and cut 3 small slits on top of each pasty for steam release.

Step 6: Egg Wash and Bake
Whisk the remaining egg yolk with 2 tablespoons water and brush over the pasties. Bake for 30–40 minutes until deep golden brown.