The Cornish beef pasty is more than just a savory pastry—it’s a symbol of Cornwall’s rich culinary heritage. With its golden, hand-crimped crust and hearty filling of beef, potatoes, swede, and onion, this iconic dish was once the perfect meal for tin miners: filling, portable, and satisfying. Today, the Cornish pasty remains a beloved classic, protected by tradition and cherished for its honest, rustic flavors.
Below is an authentic, time-honored recipe that stays true to the spirit of the original Cornish beef pasty, along with tips to ensure perfect results every time.
What Makes a Cornish Pasty Authentic?
A traditional Cornish pasty is defined by a few key elements:
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Uncooked filling placed inside the pastry before baking
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Simple ingredients: beef skirt, potatoes, swede (rutabaga), onion, salt, and pepper
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Shortcrust pastry, sturdy yet flaky
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Side crimping, not top crimping
These rules helped the pasty survive long days in the mines—and they still make it delicious today.
Ingredients (Makes 4 Large Pasties)
For the Pastry
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3½ cups (450 g) all-purpose flour
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1 teaspoon salt
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1 cup (225 g) cold unsalted butter or beef suet, diced
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6–8 tablespoons cold water
For the Filling
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12 oz (350 g) beef skirt or chuck steak, finely diced
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1 large potato (about 10 oz / 300 g), peeled and diced
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1 cup (150 g) swede (rutabaga), peeled and diced
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1 medium onion, finely chopped
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Salt and freshly ground black pepper, to taste
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1 tablespoon butter, divided into small pieces
To Finish
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1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Make the Pastry
In a large bowl, mix the flour and salt. Rub in the cold butter (or suet) with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water gradually, mixing until a firm dough forms.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap in plastic and chill for at least 30 minutes. Resting the dough allows the gluten to relax and makes rolling easier.
2. Prepare the Filling
While the dough chills, prepare the filling. Dice the beef and vegetables into small, even pieces—this ensures they cook evenly inside the pastry.
In a bowl, combine the beef, potato, swede, and onion. Season generously with salt and freshly ground black pepper. Do not pre-cook the filling; traditional Cornish pasties rely on steam inside the pastry to cook everything perfectly.
3. Assemble the Pasties
Preheat your oven to 400°F (200°C).
Divide the chilled dough into four equal portions. Roll each portion into a circle about 8–9 inches (20–23 cm) in diameter.
Place a generous mound of filling slightly off-center on each circle. Dot the filling with small pieces of butter for added richness.
Brush the edges of the pastry lightly with water. Fold the dough over the filling to form a half-moon shape, pressing gently to seal.
4. Crimp Like a Cornish Baker
Starting at one end, crimp the edges by folding and pinching the dough along the side to create the signature rope-like seal. This not only looks beautiful but also locks in juices during baking.
Transfer the pasties to a lined baking tray. Brush each one with beaten egg for a glossy, golden finish.
5. Bake to Golden Perfection
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (180°C) and bake for another 35–40 minutes, until the pasties are deep golden brown.
If they begin to brown too quickly, loosely cover with foil.
Serving Suggestions
Cornish pasties are best enjoyed hot, straight from the oven, but they’re equally delicious warm or at room temperature. Traditionally, they’re served on their own, though a side of pickles, mustard, or a simple green salad works beautifully.
Tips for the Perfect Cornish Pasty
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Use cold ingredients for the pastry to achieve maximum flakiness
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Don’t overfill—too much filling can cause leaks
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Cut ingredients evenly so everything cooks at the same rate
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Season well—the filling relies on simple seasoning for flavor
A Bite of History
Legend has it that miners held the thick crimped edge with dirty hands and discarded it after eating the filling—almost like a built-in handle. Whether or not the story is true, one thing is certain: the Cornish beef pasty has stood the test of time.
With its humble ingredients and bold, comforting flavor, this legendary dish proves that simple food, made well, can become unforgettable.
