🥟 Savory Beef Cornish Pasties (Traditional, Hearty & Perfectly Flaky)
Savory Beef Cornish Pasties are one of the most iconic handheld meals in British culinary history. With their golden, flaky pastry and hearty filling of beef, potatoes, onion, and swede (rutabaga), they were originally designed as a portable lunch for tin miners in Cornwall. Today, they remain a beloved comfort food across the United Kingdom and beyond.
This detailed, 2,000-word guide walks you through authentic technique, pastry science, seasoning balance, shaping, crimping, baking, and traditional variations—so you can create truly bakery-quality pasties at home.
🌟 What Makes a True Cornish Pasty?
A traditional Cornish pasty includes:
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Diced beef (never ground)
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Potato
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Swede (rutabaga)
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Onion
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Salt & pepper
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Shortcrust pastry
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Side crimp seal
No carrots.
No peas.
No gravy inside before baking.
The filling cooks raw inside the pastry, steaming in its own juices.
That self-contained cooking method is what makes them unique.
🛒 Ingredients (Makes 4 Large Pasties)
🥧 For the Shortcrust Pastry
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4 cups (500g) all-purpose flour
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1 teaspoon salt
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1 cup (225g) cold unsalted butter, cubed
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½ cup (100g) cold lard (traditional, for flakiness)
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¾–1 cup ice-cold water
🥩 For the Filling
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1 lb (450g) beef skirt steak or chuck, finely diced
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1 medium russet potato, peeled & finely diced
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1 cup rutabaga (swede), peeled & diced small
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1 small onion, finely diced
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1 teaspoon salt
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1 teaspoon freshly cracked black pepper
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1 tablespoon butter (optional, for richness)
🥚 For Egg Wash
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1 egg
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1 tablespoon water
🧈 Step 1: Make the Pastry
Why Shortcrust?
Cornish pasties use sturdy shortcrust pastry, not puff pastry. It must:
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Hold filling securely
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Bake crisp
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Stay firm enough to hold
Instructions
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In a large bowl, mix flour and salt.
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Add cold butter and lard.
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Rub into flour until mixture resembles coarse crumbs.
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Gradually add ice water, mixing gently.
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Stop when dough just comes together.
Do not overwork.
Form into a disc.
Wrap and chill at least 1 hour.
🧠 Pastry Science
Cold fat creates steam pockets during baking.
That steam creates layers.
Too warm = greasy dough.
Too much mixing = tough crust.
Chilling relaxes gluten and firms fat.
🥩 Step 2: Prepare the Filling
Traditional Cornish filling is placed raw inside pastry.
Important:
Dice everything small and evenly.
Why?
Even cooking inside sealed pastry.
In a bowl combine:
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Diced beef
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Potato
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Rutabaga
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Onion
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Salt
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Pepper
Mix gently.
Do not pre-cook.
🥟 Step 3: Roll and Fill
Preheat oven to 400°F (200°C).
Divide dough into 4 equal portions.
Roll each into a 9–10 inch circle, about ⅛ inch thick.
Place filling on one half of circle, leaving ¾ inch border.
Add small dot of butter on top (optional).
Do not overfill.
✋ Step 4: The Signature Crimp
Fold pastry over filling to form half-moon.
Press edges together firmly.
Now crimp:
Pinch and twist edge along the side seam.
This side crimp is traditional in Cornwall.
It allowed miners to hold the thick crimped edge with dirty hands and discard it.
🥚 Step 5: Egg Wash & Vent
Brush with egg wash.
Cut small slit in top to release steam.
This prevents bursting.
🔥 Step 6: Bake to Golden Perfection
Place on parchment-lined baking sheet.
Bake 20 minutes at 400°F.
Reduce heat to 350°F (175°C).
Bake additional 30–35 minutes.
Total bake time: 50–55 minutes.
Internal temp should reach 165°F (74°C).
Crust should be deep golden.
🌡️ Why the Two-Temperature Bake?
High heat first:
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Sets crust
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Creates steam
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Locks shape
Lower heat:
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Gently cooks filling
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Prevents burning
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Ensures beef becomes tender
🧂 Flavor Balance
Properly seasoned pasties taste:
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Savory and pepper-forward
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Mildly sweet from onion
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Earthy from rutabaga
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Rich from beef
Salt and black pepper are the only traditional spices.
🍽️ Serving Suggestions
Serve warm or room temperature.
Traditional accompaniments:
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Brown sauce
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English mustard
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Pickled onions
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Simple green salad
They’re hearty enough on their own.
🧊 Storage & Reheating
Refrigerate up to 4 days.
Reheat in oven at 350°F for 15–20 minutes.
Avoid microwave (softens crust).
Freeze unbaked or baked up to 3 months.
🧁 Common Mistakes
Soggy Bottom?
Filling too wet or vegetables cut too large.
Beef Tough?
Overly lean cut used or diced too large.
Crust Cracked?
Dough too dry.
Filling Undercooked?
Pieces cut too large or oven too hot.
🌍 Protected Status
Authentic Cornish pasties have PGI (Protected Geographical Indication) status in the European Union, meaning true “Cornish Pasty” must be made in Cornwall following strict guidelines.
Outside Cornwall, we simply call them Cornish-style pasties.
🥩 Choosing the Right Beef
Best cuts:
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Skirt steak
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Chuck
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Blade
They have enough fat for flavor and tenderness.
Avoid very lean steak.
🥔 Vegetable Ratios Matter
Equal layering is traditional:
Bottom layer:
Potato
Middle:
Swede
Top:
Beef
Sprinkle onion throughout.
Layering helps cook evenly.
🧈 Optional Modern Enhancements
While not traditional, you may add:
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Small splash Worcestershire sauce
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Tiny pinch thyme
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Dash garlic powder
But purists keep it simple.
🧪 Why Raw Filling Works
The sealed pastry:
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Traps steam
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Cooks meat gently
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Concentrates juices
It’s essentially a self-contained oven.
🥟 Smaller Hand Pie Version
Make 6–8 smaller pasties.
Reduce baking time by 10 minutes.
Perfect for parties.
🧀 Variations
🧀 Cheese & Onion
Replace beef with sharp cheddar.
🥬 Vegetarian
Use mushrooms, lentils, and root vegetables.
🥩 Steak & Ale
Add small spoon thick ale gravy (modern twist).
🎉 Perfect Occasions
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Packed lunches
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Road trips
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Picnics
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Game days
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Hearty winter meals
They travel exceptionally well.
🧠 Texture Goals
Perfect pasty should have:
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Firm, golden crust
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Tender beef
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Soft but intact vegetables
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Juicy interior
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Crisp edge
No sogginess.
No dryness.
🥟 Final Result
When done properly, your Savory Beef Cornish Pasties will:
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Look golden and rustic
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Feel sturdy in hand
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Release fragrant steam when cut
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Deliver deep savory flavor
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Have flaky yet structured pastry
They should taste traditional, hearty, and satisfying — just as they have for generations in Cornwall.
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