Cornish Pasty (Traditional British Savory Pastry Recipe)

Baked pastry filled with beef, potatoes, onions, and swede (rutabaga).

Ingredients (Makes 4 pasties)

For the Pastry:

• 350 g all-purpose flour

• 175 g cold unsalted butter, diced

• 1 tsp salt

• 6–8 tbsp cold water

For the Filling:

• 300 g beef skirt or stewing beef, finely diced

• 1 medium potato, peeled and diced

• 1 small swede (rutabaga), peeled and diced

• 1 small onion, finely chopped

• Salt and freshly ground black pepper, to taste

For Finishing:

• 1 egg, beaten (for glazing)

Preparation

1. Make the pastry:

   • Rub butter into flour and salt until mixture resembles breadcrumbs.

   • Add cold water gradually and knead into a smooth dough. Wrap in cling film and chill for 30 minutes.

2. Prepare the filling:

   • Mix beef, potato, swede, and onion in a bowl. Season with salt and pepper.

3. Assemble the pasties:

   • Roll pastry into 4 circles, about 18 cm (7 inches) in diameter.

   • Place filling on one half of each circle.

   • Fold pastry over and seal edges by crimping to form the traditional Cornish shape.

4. Glaze and bake:

   • Brush pasties with beaten egg.

   • Bake at 200°C (390°F) for 35–40 minutes until golden brown.

5. Serve:

   • Serve warm or at room temperature as a hearty snack or meal.

Serving Suggestions

• Serve with pickle, mustard, or a side salad.

• Perfect as a portable lunch or picnic meal.

Cooking Tips

• Keep all ingredients and pastry cold for a flaky texture.

• Do not overfill to prevent pastry from bursting.

• The traditional Cornish pasty crimp is not just decorative—it allows miners to hold the pastry without touching the filling.