Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion.
There’s so much to love about these simple yet flavorful meat hand-pies. I love Cornish pasties for the same reason I love Argentine Empanadas and Mexican Taquitos; the ingredients are simple, and they’re fun to eat with your hands!
True story: this Pasties recipe is inspired from one of my favorite cooking shows, “The Great British Baking Show.” My husband and I were watching an episode where they were tasked with making a traditional Cornish pasty and they looked so delicious that I decided right then I had to make them myself.
Take care to pronounce pasties correctly, pronounced “past”-ee, not to be confused with pastie or pastis (pronounce “paste”-ee”) meaning something different entirely…which could be embarrassing!
How to make Pasties:
This is an overview. Find more specific instructions below in the recipe card.
- Make the shortcrust dough: Cut in shortening and butter with the flour and salt. Stir in water until dough binds together. Divide the dough into two balls, wrap them in plastic wrap and refrigerate for 20 minutes.
- Prep the filling: cut the steak into bite size cubes, chop the potatoes, rutabaga, onion. Combine all filling ingredients in a bowl.
- Roll the dough: Divide each dough disc into 4 equal sized pieces and roll the dough into a thin circle.
- Fill the dough: Place filling into the center with a sliver of butter. Lightly moisten the edges of the dough and fold one edge over the filling laying it on top of the dough on the other side.
- Crimp: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimped edge. Repeat this process along the edge of the pasty. When you’ve crimped along the edge, tuck the end corners underneath.
- Bake pasties at 350ºF for 40-50 minutes until golden. Cool for 10 minutes before serving.
Rutabaga substitute: use parsnips or turnips instead.
Meat substitutes: The recipe calls for sirloin steak but you can substitute other cuts of beef. Try to choose a tender cut, like shortloin, rib, or skirt steak. Traditional Cornish pasties are made with steak, but feel free to substitute chicken.
Vegetarian Pasties: add chick peas or beans and chopped bell pepper in place of steak.
Make Ahead and Freezing Instructions:
To Make Ahead: Cornish pasties are best baked fresh, but you can make the dough 1-2 days ahead of time and store it in the refrigerator. You can also prepare the filling 1-2 days in advance (depending on the freshness of your steak) and store it in the refrigerator.
To Freeze: Freeze cooled pasties in a freezer safe container for up to 3 months. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
For the shortbread crust:
- 2 cups flour
- 1/2 teaspoon salt
- 4 Tablespoons butter , chilled and cut into cubes
- 4 Tablespoons shortening , or lard
- 6-8 Tablespoons ice water
For the filling:
- 1 lb beef sirloin steak (or skirt, rump steak)
- 1 cup Yukon gold potatoes (about 1 medium size potato), cut into small ¼ inch cubes.
- 3/4 cup rutabaga , peeled and cut into small ¼ inch cubes
- 1/2 cup yellow onion (about ½ small onion), diced
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon garlic powder
- salt and pepper , to taste
- Sliver of butter to place on top of filling before closing
- Eggwash: 1 egg, lightly beaten with 1 Tablespoon water.
- Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry. Be careful not to over mix.
- Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.
- Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.
- Preheat the oven to 350 degrees F.
- Roll the Dough: Take one dough disk out of the fridge, leaving the other to continue to chill while you make the first four pasties. Cut the log into 4 equal pieces. Place one piece at a time on a large piece of parchment paper sprinkled lightly with flour. Roll the dough into a thin circle about 7-8 inches across. Don't worry if your circle isn't perfect as you will be folding and crimping the edges.
- Add filling: Place a heaping spoonful of filling into the center of the dough. Cut off a sliver of butter and place it on top of the filling.
- Fold and seal edges: Lightly moisten the edges of the pastry dough with a little bit of water (use a pastry brush or your finger). Gently lift the dough on one side and bring it over the filling, laying it on top of the dough on the other side. If the dough punctures at all, use any extra dough to patch the hole. Squeeze the edges of the half circle of dough, pressing them firmly together.
- Crimp the edges of the dough: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.Repeat this process along the entire edge. Tuck the end corners underneath. Lay the cornish pasty on the baking sheet and repeat with remaining dough. When you've crimped all four pasties, remove the remaining dough from the fridge and repeat process.
- Add egg wash: Lightly prick the top of each pasty with a fork (2-3 times) for air to escape. Mix egg and water in shallow dish for the egg wash and use a pastry brush to apply a thin layer on top of each pasty.
- Bake at 350ºF for 40-50 minutes or until golden. Allow to cool for 10 minutes before eating.
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