Pasties are hearty, hand-held meat pies made with a flaky pastry crust and a savory filling of beef, potatoes, onions, and rutabaga (swede). They originated in Cornwall, England, as a portable meal for tin miners, and their sturdy, crimped edge was designed to be held by dirty hands and discarded. This recipe delivers a genuinely satisfying, traditional pasty with a rich, beefy filling and a buttery, tender crust that works perfectly for lunch, a picnic, or a freezer-friendly dinner.
Ingredients
- For the pastry:
- 3 cups (375 g) all-purpose flour
- 1 tsp salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1 large egg, beaten (for egg wash)
- 6–8 tbsp (90–120 ml) ice-cold water
- For the filling:
- 1 lb (450 g) beef skirt steak or chuck, cut into ¼-inch (6 mm) dice
- 2 cups (300 g) potatoes, peeled and diced into ¼-inch (6 mm) cubes
- 1 cup (150 g) rutabaga (swede), peeled and diced into ¼-inch (6 mm) cubes
- 1 medium onion (about 150 g), finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp (30 g) butter, cold, cut into small pieces
Instructions
- Make the pastry: In a large bowl, mix the flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, pulse in a food processor a few times.
- Add the ice-cold water, 1 tablespoon at a time, and mix with a fork until the dough just comes together. Turn it out onto a lightly floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the beef, potatoes, rutabaga, onion, salt, and pepper. Toss well to mix.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the pastry: On a floured surface, roll the chilled dough to about â…›-inch (3 mm) thick. Using a plate or a bowl as a guide, cut out six 8-inch (20 cm) circles. Re-roll the scraps if needed.
- Fill the pasties: Place one-sixth of the filling on one half of each pastry circle, leaving a 1-inch (2.5 cm) border. Dot the filling with a few small pieces of the cold butter.
- Seal and crimp: Brush the edges of the pastry with a little water, then fold the empty half over the filling. Press the edges together with your fingers, then crimp by folding the edge over itself in a rope-like pattern. Place the pasties on the prepared baking sheet.
- Brush with egg wash: Beat the egg with a tablespoon of water and brush the tops of the pasties. Cut a small steam vent in the top of each.
- Bake: Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 30–35 minutes, until the pastry is golden brown and the filling is cooked through. The internal temperature of the beef should reach 160°F (71°C) as the safe minimum for ground or diced meat, checked with a food thermometer.
- Cool slightly: Let the pasties rest on the baking sheet for 5 minutes before serving. They are traditionally eaten warm or at room temperature.
Tips
- Keep the butter cold: The flakiest pastry comes from cold ingredients. If the dough warms up while rolling, chill it again for 10 minutes before filling.
- Don’t overwork the dough: Over-kneading develops gluten, making the pastry tough. Mix just until the dough holds together.
- Substitute for rutabaga: If rutabaga is hard to find, use turnip or parsnip. The flavor will be slightly different but still delicious.
- Freeze unbaked pasties: Assemble the pasties, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.
Serving Suggestions
Serve the pasties warm with a side of chutney or pickled onions, and a simple green salad. They’re also great with a dollop of sour cream or a spoonful of gravy. For a traditional Cornish touch, enjoy them with a cup of hot tea.
Variations
- Vegetarian: Replace the beef with an extra cup of diced mushrooms or a mix of root vegetables like carrots and parsnips. Sauté the mushrooms first to release moisture.
- Cheese and onion: Omit the meat and rutabaga, and use 2 cups (200 g) grated sharp cheddar cheese mixed with the onion and potatoes.
- Spicy: Add 1 tsp smoked paprika or a pinch of cayenne pepper to the filling for a smoky kick.
- Chicken and leek: Swap beef for diced chicken breast, and use leeks instead of onion. Cook chicken to 165°F (74°C) safe minimum.
Storage and Reheating
Refrigerate leftover pasties in an airtight container for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10–15 minutes, or until heated through. They can also be microwaved for 2–3 minutes, but the pastry will be less crisp. For longer storage, freeze baked pasties for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the traditional filling for a Cornish pasty?
Traditionally, Cornish pasties are filled with beef (usually skirt or chuck), potatoes, swede (rutabaga), and onion, seasoned with salt and pepper. The filling is raw when assembled, and the pasty is baked until the meat is cooked through.
Why is the crimp on the side?
The side crimp is a signature of the Cornish pasty. It was originally designed so that miners could hold the pasty by the thick crimp and discard it, keeping their hands clean and avoiding any contamination from the tin mines. The crimp also seals in the juices.
Can I use store-bought pie crust?
Yes, you can use store-bought pie crust or puff pastry to save time. The texture will be different—puff pastry will be lighter and flakier, while pie crust will be more like a traditional pasty. Just make sure to adjust the baking time according to the package instructions.
Why is my pasty soggy on the bottom?
A soggy bottom usually happens if the filling releases too much liquid. To prevent this, make sure the vegetables are diced small and don’t overfill the pasty. Also, bake on a preheated baking sheet to help the bottom cook quickly.
Can I make pasties ahead of time?
Yes, you can assemble the pasties and refrigerate them for up to 24 hours before baking. Or freeze them unbaked for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.
What is the best cut of beef for pasties?
Skirt steak or chuck are ideal because they have good marbling and become tender when cooked in the pastry. Avoid lean cuts like sirloin, which can dry out.
Related
- How to Serve Stuffed Clams: A Step-by-Step Guide
- Salt Potatoes from Scratch: Step-by-Step Guide
- How Long to Bake Stuffed Clams: Time & Temp Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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