Cornish Pasties – Hearty Handheld British Classics
Cornish Pasties are classic British hand pies made with a robust shortcrust pastry stuffed with a savory filling of beef, potatoes, swede (rutabaga), and onion. These traditional pasties are perfect for a portable, satisfying meal — inspired by the miners of Cornwall, baked to golden perfection, and filled with love.
Cornish Pasties have their roots in Cornwall, England, where miners used to carry these hearty pies into the mines as a convenient, self-contained meal.
A true traditional pasty filling consists of beef skirt steak, potatoes, swede (rutabaga), and onions, seasoned simply with salt and pepper. The crimped edge of the pastry was designed as a built-in handle — miners would hold it by the crimp while eating and discard it after, since their hands might be dirty.
Today, Cornish pasties are beloved for their nostalgic comfort, portability, and satisfying, rich flavors. Perfect for a family lunch, picnic, or bake-ahead meal — these pasties deliver a warm, filling bite with every fold.
Ingredients
- 500 g strong bread flour (or all-purpose flour)
- 120 g lard (or vegetable shortening / a mix of lard + butter)
- 125 g unsalted butter, chilled
- 1 tsp salt
- ~175 ml cold water
- For the filling :-
- ~350–400 g beef skirt steak, diced or finely chopped
- ~250 g potatoes (a waxy variety preferred), peeled and cubed
- ~150 g swede (rutabaga / turnip), peeled and cubed
- ~150 g onion, finely sliced or diced
- Salt & freshly ground black pepper to taste
- 1 egg, beaten (for glazing)
Nutritional Information
- Calories: ~800 kcal (traditional versions can be quite rich)
- Carbohydrates: ~80 g (from pastry + potatoes)
- Protein: ~25–30 g (from beef)
- Fat: ~40–45 g (from pastry fat + beef)
- Salt / Sodium: Can be high, depending on seasoning
Directions
How to Bake Traditional Cornish Pasties
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Make the Pastry Dough
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In a large bowl, mix together the flour and salt. Grid Iron Meat
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Rub in the lard and butter until the mixture resembles coarse breadcrumbs. Grid Iron Meat
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Gradually add cold water and mix until the dough just comes together. Knead lightly until smooth but don’t overwork. Stanmer House
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Wrap the dough in plastic and chill in the refrigerator for at least 20–30 minutes.
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Prepare the Filling
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Cube the beef, potatoes, swede, and chop the onions. Great British Food Awards
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In a mixing bowl, combine the beef, potato, swede, and onion. Season with salt and pepper. House of Nash Eats
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Mix gently to distribute ingredients evenly.
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Roll Out & Fill
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Preheat your oven to around 200 °C / 400 °F. (Adjust according to your oven.)
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Divide the pastry dough into equal portions (e.g., into 6 balls for 6 pasties) King Arthur Baking.
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On a lightly floured surface, roll each piece into a circle (approximately 20cm diameter or size you prefer) rainford.org.uk.
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Place a generous portion of filling on one half of each circle, leaving space around the edge for sealing.
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Crimp & Seal
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Fold the pastry over the filling to form a semi-circle (D-shape).
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Crimp the edges by folding and pinching (this “crimp” is traditional; miners used it as a handle). The Washington Post
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Make a few small vent holes on top to allow steam to escape.
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Glaze & Bake
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Brush the pasties with beaten egg to give them a glossy, golden crust. Grid Iron Meat
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Bake in the preheated oven for about 40–45 minutes, or until the pastry is deep golden and the filling is cooked through. King Arthur Baking
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Serve & Enjoy
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Let the pasties rest for a few minutes after baking.
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Serve hot or warm — perfect as a hearty lunch, picnic treat, or comfort food.
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