Cornish Beef Pasties Recipe: Easy and Authentic Homemade Pasties Recipe
This Cornish Beef Pasties recipe is an easy-to-make traditional British dish featuring a flaky, buttery crust filled with a savory mixture of diced beef chuck, potatoes, onions, and carrots. Perfectly seasoned and baked to a golden brown, these pasties make a hearty and portable meal suitable for lunch or dinner.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 pasties
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Pastry
- 2 cups All-purpose flour
- 1/2 cup Cubed cold butter
- 1/2 cup Cold water
Filling
- 1/2 lb Diced beef chuck
- 1 Chopped onion
- 2 Peeled and diced potatoes
- 1 Diced carrot
- 1 teaspoon Salt and pepper
- 1 Egg (for egg wash)
Instructions
- Making the Pastry: In a bowl, mix the all-purpose flour and cubed cold butter together until the mixture resembles breadcrumbs. Gradually add cold water and knead into a smooth dough. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up.
- Preparing the Filling: Heat a skillet over medium-high heat and brown the diced beef chuck until cooked through. Add the chopped onion, peeled and diced potatoes, and diced carrot to the skillet. Sauté the mixture until the vegetables are tender and fragrant. Season the filling with salt and pepper to taste. Remove from heat and let the filling cool completely.
- Shaping and Assembling the Pasties: Divide the chilled dough into equal portions. Roll out each portion on a floured surface into circular shapes. Place a generous amount of the cooled beef and vegetable filling on one half of each dough circle. Fold the other half over the filling to form a half-moon shape and crimp the edges tightly to seal the pasty. Cut a small slit on top of each pasty to allow steam to escape during baking. Brush the tops with beaten egg for a golden finish.
- Baking: Preheat your oven to 375°F (190°C). Place the assembled pasties on a baking sheet lined with parchment paper. Bake for 45 to 50 minutes until they are golden brown and crisp on the outside. Remove from oven and let them cool slightly before serving.
Notes
- Ensure the filling is cooled before assembling to prevent the pastry from becoming soggy.
- Chilling the dough helps achieve a flaky and buttery texture in the crust.
- You can add a pinch of dried herbs like thyme or rosemary to the filling for added flavor.
- These pasties are best eaten warm but can be reheated in an oven for crispness.
- For a richer crust, replace some of the water with cold milk or add a bit of cheddar cheese to the filling for extra flavor.
