Cornish Beef Pasties

While maybe not everyone knows what a pasty is, most everyone knows how delicious a meat pie is and so it shouldn’t take a lot of convincing to get you to try out a Cornish Pasty. That’s really what they are in essence – a meat pie that’s wrapped up in flaky, buttery crust, making it perfect for a handheld meal on the go. I happened to grow up in a small Gold Rush mining town where these were very popular, so I’ve been eating them for decades because we had not one, not two, but three local pasty shops. (In fact, my family has a weird tradition of eating them on Christmas Day!) See, Cornish Pasties were made popular all over the world as Cornish miners made their way around the globe, so this delicious little pie is popular in places like Michigan as well as small mining towns in Northern California.

Before we get too far, I’m going to tell you that it’s pronounced pah-stee and not pay-stee, lest you read the rest of this with visions of twirling tassels filling your head.

Why You’ll Love This Recipe

Cornish Beef Pasties are perfect for both hearty meals and quick, satisfying snacks. Their rich, savory filling encased in a buttery crust offers comfort and nostalgia, making them a favorite for family gatherings or a unique addition to your weekly meal prep.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Pastry blender or two forks
• Plastic wrap
• Large skillet
• Baking sheet
• Parchment paper
• Rolling pin
• Pastry brush

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled
• 1/2 cup cold water
• 2 egg yolks, divided

For the Filling:

• 1 lb ground beef (or 1 lb leftover roast, chopped)
• 1 lb waxy potatoes (red or Yukon gold), diced
• 2 carrots, peeled and diced
• 1 small onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. In a large mixing bowl, whisk together the flour and salt.
2. Cut butter into small pieces and using two forks, a pastry blender, or your fingers, work it into the flour until it becomes a crumbly mixture.
3. Mix together water and one of the egg yolks, then add to the flour mixture. Mix until all flour is incorporated, then turn out onto a clean surface and knead until the mixture comes together completely.
4. Wrap in plastic wrap and chill dough at least 30 minutes.
5. When ready to bake, preheat oven to 400°F and line a baking sheet with parchment paper.
6. To make the filling: In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown until no longer pink. Remove meat to a bowl and set aside.
7. To the same skillet, add potatoes, onion, and celery and cook until mostly soft, 6-8 minutes. If there isn’t enough fat leftover from the beef, add olive oil or butter to the skillet before adding vegetables.
8. Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add Worcestershire sauce and cook 1 minute more.
9. Add vegetable mixture to bowl with beef and stir to combine. Season to taste with salt and pepper and set aside to cool.
10. Once filling has cooled to room temperature, you can assemble the pasties.
11. Flour a clean surface and divide dough into 6 portions. Roll each ball out into a 3/8-inch thick circle, trimming edges to neaten, if needed.
12. Wet the edges of your dough with some water, then spoon cooled beef mixture over a little less than half of the dough, leaving a 1/2-inch border.
13. Fold dough over the filling and seal edges by crimping or using a fork to press the dough layers together.
14. Transfer pasty to prepared baking sheet and cut three small slits in the top as a vent. Repeat with remaining pasties.
15. Whisk together remaining egg yolk with 2 tablespoons water and brush over the top of each pasty. Bake until golden brown, 30-40 minutes.
16. Note: If you plan to freeze some of the pasties, skip the egg wash and bake for only 20 minutes. Later, brush frozen pasty with egg wash, then bake at 400°F for 20 more minutes.

Tips for Success

• Make sure your butter is very cold. This helps create a flaky crust.
• Allow the filling to cool completely before assembling the pasties to prevent the dough from becoming soggy.
• Crimp the edges well to ensure the filling doesn’t leak during baking.

Additional Tips or Variations

• For a richer flavor, try adding a splash of red wine to the filling.
• Experiment with different herbs like sage or oregano for a unique twist.
• Use sweet potatoes instead of regular ones for a sweeter filling.

Nutritional Highlights (Per Serving)

This recipe provides a balanced mix of protein, carbs, and fats, making it a hearty and satisfying meal. Check your specific brands and ingredients for precise nutritional information.

Frequently Asked Questions (FAQ)

Can I use puff pastry instead of making the dough from scratch?

Yes, puff pastry can be a convenient alternative, although the texture will be different from traditional pasty dough.

How long can these be stored?

Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best results.

Can I make these vegetarian?

Absolutely! Substitute the beef with a mix of mushrooms, lentils, or your favorite meat substitute.

Conclusion

There’s something truly comforting about biting into a warm, flaky Cornish Beef Pasty. Whether it’s a nostalgic nod to the past or a new discovery, these pasties are sure to become a favorite in your household. Give them a try, and don’t forget to share your experience in the comments. We’d love to hear how they turned out!