Flaky, buttery Cornish Beef Pasties stuffed with tender beef, potatoes, carrots, and herbs—perfect for cozy dinners, meal prep, or picnics!
You ever take a bite of something and it instantly feels like a warm hug? That’s what these Cornish Beef Pasties do for me. They’re like comfort food wrapped in buttery pastry—and every time I make them, it feels like a little piece of history in my kitchen.
I actually fell in love with pasties by accident. Years ago, I was on a trip to Cornwall and wandered into this tiny bakery—one of those places where the shelves are slightly crooked, the staff knows everyone by name, and the smell of fresh pastry basically wraps you in a hug. I ordered a pasty, not knowing what to expect, and took that first bite: flaky crust, tender beef, potatoes, a bit of thyme. Simple, but wow. It felt like food with a story, you know?
So, of course, I had to try making them myself. Spoiler alert: my first batch was…let’s just say they were crunchy in all the wrong ways. I might’ve overbaked them (okay, definitely overbaked them). But a few tweaks later? Perfection. Now they’re a go-to in my kitchen when I’m craving something cozy but also impressive enough to share.
Why You’ll Love This Cornish Beef Pasties Recipe?
- Flaky, Buttery Crust: Seriously, it’s all about that golden, buttery pastry.
- Savory, Hearty Filling: Beef, potatoes, carrots, and herbs—it’s like a stew wrapped in pastry.
- Perfect for Meal Prep: Bake once, enjoy twice. They freeze beautifully.
- Portable Comfort Food: Great for lunchboxes, road trips, or picnics.
- A Taste of Tradition: This recipe has a long history—it’s simple, rustic, and so satisfying.
Ingredient Notes:
Cornish beef pasties may be simple, but every ingredient pulls its weight.
- Beef: Ground beef works great, but shredded roast beef? Chef’s kiss.
- Yukon Gold Potatoes: They’re creamy and hold their shape—russets get too mushy.
- Carrots: Sweet, colorful, and just enough crunch to balance the beef.
- Onion & Garlic: The ultimate flavor base—don’t skip them.
- Worcestershire Sauce: Adds that deep, savory umami vibe.
- Rosemary & Thyme: Earthy herbs that make the filling feel extra cozy.
- Butter: Cold butter is key—flaky layers depend on it.
- Egg Yolks: One for the dough, one for that golden crust finish.
Pro Tip: Feel like experimenting? Add a handful of sharp cheddar to the filling. It’s not traditional, but wow, it adds a delicious twist.
How To Make Cornish Beef Pasties?
Let’s break this down. If you can mix, roll, and fold, you’re already halfway there.
Step 1. Make the Dough
Start with the basics: flour and salt in a bowl. Add chilled butter and work it in with your hands (or a pastry cutter, if you’re fancy) until the mix looks like coarse breadcrumbs. You want pea-sized bits of butter hanging out in there—that’s what makes the crust flaky.
Whisk together an egg yolk and cold water, then stir it into the flour mix. Bring the dough together (don’t overwork it!), wrap it up, and let it chill in the fridge for 30 minutes. Trust me, the chill time makes a difference.
Step 2. Cook the Filling
While the dough’s chilling, let’s talk filling. Brown the beef in a skillet with salt, pepper, and a good splash of Worcestershire sauce. Once it’s cooked, set it aside (and try not to snack on it).
In the same skillet—because who likes extra dishes?—sauté the diced potatoes, carrots, onion, and garlic. Cook just until they start to soften, about 5-7 minutes. Stir in the rosemary and thyme for that earthy goodness. Combine the veggies with the beef and give it a taste. Need more salt? A pinch of extra herbs? Adjust as you go—this filling is yours.
Step 3. Roll & Shape the Dough
Time to roll! Divide the chilled dough into six equal portions. Roll each piece into a rough circle (around 6-7 inches across).
Spoon a generous amount of the beef filling onto one side of each circle. Fold the dough over to create a half-moon shape. Press the edges together, then crimp them with your fingers or a fork—old-school Cornish style.
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Step 4. Bake the Pasties
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper (less mess = happier you).
Place the pasties on the sheet and brush each one with an egg yolk wash for that golden, shiny finish. Cut a small slit on top to let steam escape while baking—trust me, it helps prevent pastry explosions.
Bake for 35-40 minutes, or until the crust is perfectly golden and crisp.
Step 5. Cool & Serve
Let them rest for a few minutes out of the oven (as hard as it is to wait). The filling stays hot longer than you’d think! Serve them warm, or let them cool and pack them for later—they’re just as good cold.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze unbaked pasties before adding the egg wash. When ready to bake, brush with egg wash and bake straight from frozen—just add an extra 10 minutes to the bake time.
- Reheating: Warm in a 350°F oven for 10-15 minutes to keep the crust nice and crisp.
Variations and Substitutions:
Feeling adventurous? Here are a few twists:
- Vegetarian: Swap the beef for mushrooms and lentils.
- Cheesy: Add a handful of shredded cheddar to the filling.
- Spicy: Toss in a pinch of cayenne or red pepper flakes.
- Different Meats: Try ground turkey or shredded chicken.
What to Serve with Cornish Beef Pasties?
Wondering what pairs perfectly with these? Try these ideas:
- Gravy: A side of brown gravy makes these next level.
- Salad: A simple green salad balances the richness.
- Pickles: Something tangy to cut through the buttery pastry.
- Roasted Veggies: Brussels sprouts, carrots, or green beans work beautifully.
Frequently Asked Questions:
Can I use store-bought dough?
Totally! If you’re short on time, pre-made pie crust works great.
Why is my dough tough?
Overworking the dough, friend. Keep that butter cold and handle it gently for the flakiest results.
Can I make these mini-sized?
Absolutely! Just roll the dough smaller and adjust the bake time—about 20-25 minutes should do it.
These Cornish Beef Pasties are more than just food—they’re pure, cozy, flaky perfection. Whether you’re making them for dinner, meal prepping, or packing them for a picnic, they always hit the spot.
Try them out and let me know how they turn out! And if you snap a photo, tag me—I love seeing your kitchen wins!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old Fashioned Cornish Beef Pasties
Ingredients
- 1 pound beef ground or shredded roast
- 1 pound Yukon Gold potatoes diced
- 2 medium-sized carrots peeled and diced
- 1 small onion diced
- 2 tablespoons Worcestershire Sauce
- 2 cloves garlic minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Salt and pepper to taste
Dough:
- 3 cups all-purpose flour
- 1 stick unsalted butter chilled
- 1 teaspoon salt
- 2 egg yolks divided
- ½ cup cold water
Instructions
- Let's make the dough: Start by combining the flour and salt. Once they're mixed add chilled butter until the mixture becomes crumbly. In a bowl mix together water and egg yolk then blend it into the flour mixture. Let it chill in the refrigerator for 30 minutes.
- Now, onto the filling: Begin by browning the beef and seasoning it to your liking. Sauté the vegetables until they're almost tender. Then add minced dried herbs to combine with the beef.
- Time to shape the pasties: Divide the dough into six portions and roll them out into circles. Moisten the edges of each circle spoon some filling onto one side then fold over and seal them shut.
- Baking time: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or foil. Place your pasties on the tray. Cut slits on top of each one for ventilation. Brush them with an egg wash for a finish. Bake in the preheated oven for 35 to 40 minutes until they turn brown.
- If you prefer freezing some for enjoyment. Bake them partially for 20 minutes, in advance before freezing them. When you're ready to eat brush each pasties with an egg wash. Bake for an additional 20 minutes.
- Finally savor every bite as you experience all of those flavors from your Old Fashioned Cornish Beef Pasties!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
