Pasties are a hearty, portable hand pie from Cornwall, traditionally filled with beef, potato, and onion, and baked until golden. This recipe focuses on the key techniques that make a great pasty: a tender, flaky pastry that holds its shape, a juicy filling, and a crimped edge that seals everything in. Follow these tips for a reliable, delicious result every time.
Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice-cold water, plus more if needed
- 1 large egg, beaten, for egg wash
- 1 lb (450 g) beef sirloin or round steak, cut into 1/4-inch dice
- 2 cups (300 g) russet potatoes, peeled and cut into 1/4-inch dice
- 1 cup (150 g) rutabaga (swede), peeled and cut into 1/4-inch dice
- 1 medium onion (about 150 g), finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons (30 g) unsalted butter, melted
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in the ice-cold water, a tablespoon at a time, mixing with a fork until the dough just comes together. Do not overwork; it should be slightly shaggy. Turn out onto a floured surface, gently shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the diced beef, potatoes, rutabaga, onion, salt, and pepper. Mix well. Set aside.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a plate or bowl as a guide, cut out six 8-inch circles. Gather the scraps, re-roll, and cut additional circles if needed.
- Fill the pasties: Place about 1 cup of filling on one half of each circle, leaving a 1-inch border. Dot the filling with about 1 teaspoon of the melted butter. Brush the edges of the pastry with a little water.
- Crimp the edges: Fold the other half over the filling and press the edges together to seal. Crimp by folding the edge over itself, pinching as you go, or use a fork to press down. This creates a tight seal that prevents leaking.
- Egg wash and vent: Place the pasties on the prepared baking sheet. Brush the tops with the beaten egg. Cut a small slit in the top of each to allow steam to escape.
- Bake: Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 30 minutes, or until the pastry is deep golden brown and the filling is cooked through. To ensure the filling is safe, check that the internal temperature of the beef reaches 160°F (71°C) (USDA FSIS safe minimum for ground meat; for whole cuts, 145°F (63°C) with a 3-minute rest, but since the beef is diced and mixed, aim for 160°F). Let rest for 5 minutes before serving.
Tips
- Keep everything cold: For a flaky pastry, the butter must stay cold. If the dough warms up while rolling, return it to the fridge for 10 minutes. Use ice-cold water and handle the dough as little as possible.
- Don’t overfill: Overfilling makes it difficult to seal the edges and can cause the pasty to burst during baking. Stick to about 1 cup of filling per pasty, and make sure the filling is cut into small, even dice so it cooks through.
- Seal well: A good crimp is not just decorative; it keeps the juices inside. Press the edges firmly, and if the dough is dry, brush with a little water to help it stick. You can also use a fork to press down if you prefer a simpler seal.
- Substitutions: If you don’t have rutabaga, you can use turnips or extra potatoes. For a vegetarian version, replace the beef with an equal amount of diced mushrooms or extra vegetables, and skip the butter dot (or use olive oil).
Serving Suggestions
Serve pasties hot or warm, straight from the oven, with a side of mushy peas or a simple green salad. They are also excellent with a dollop of HP sauce or ketchup for dipping. In Cornwall, pasties are often eaten as a complete meal on their own, wrapped in a napkin.
Variations
- Cheese and onion: Replace the beef with 2 cups (200 g) grated sharp cheddar and 1 large onion, finely chopped. Mix with a tablespoon of flour to absorb moisture.
- Chicken and leek: Swap the beef for 1 lb (450 g) diced chicken breast and use 2 leeks (white and light green parts), sliced, instead of onion and rutabaga. Cook the chicken to 165°F (74°C).
- Spicy bean: For a vegan option, use 1 can (15 oz/425 g) of black beans, drained, and 1 cup (150 g) of corn kernels, mixed with 1 teaspoon chili powder and 1/2 teaspoon cumin.
Storage and Reheating
Baked pasties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. They can also be microwaved, but the pastry will be less crisp. Unbaked pasties can be frozen for up to 3 months; bake from frozen, adding 15-20 minutes to the baking time.
Frequently Asked Questions
Why is my pastry tough? Tough pastry is usually the result of overworking the dough or adding too much water. Handle the dough as little as possible, and add water gradually until it just comes together. Also, make sure your butter is very cold.
Can I use shortening instead of butter? Yes, you can substitute half or all of the butter with vegetable shortening. Shortening has a higher melting point, which can make the pastry even flakier, but it will have less flavor. Use cold shortening and follow the same method.
How do I prevent the filling from being dry? The filling can dry out if the meat is too lean or if the pasty is overbaked. Use a slightly fattier cut of beef, like sirloin, and don’t skip the butter dot. Also, make sure the filling is cut into small, even pieces so it cooks evenly.
Can I make pasties ahead of time? Yes, you can assemble the pasties and refrigerate them for up to 24 hours before baking. Cover them loosely with plastic wrap. You can also freeze unbaked pasties for up to 3 months; bake from frozen, adding extra time.
What is the best way to crimp the edges? The traditional method is to fold the edge over itself and pinch, creating a rope-like seal. If that’s tricky, simply press the edges with a fork. The key is to ensure a tight seal so the juices don’t leak out.
Can I bake pasties on a lower temperature? Yes, you can bake them at a constant 375°F (190°C) for about 45-50 minutes. The initial high heat helps set the pastry and create a golden color, but a constant temperature also works well.
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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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