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Traditional Cornish Pasties

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Delicious hand pies filled with seasoned beef and vegetables, wrapped in flaky pastry.

Ingredients

Scale
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 4 tablespoons butter, chilled and cubed
  • 4 tablespoons shortening or lard
  • 6–8 tablespoons ice water
  • 1 lb beef sirloin steak, cut into small cubes
  • 1 cup Yukon Gold potatoes, cut into ¼-inch cubes
  • ¾ cup rutabaga, peeled and cut into ¼-inch cubes
  • ½ cup yellow onion, finely diced
  • 1 teaspoon fresh thyme, chopped
  • ½ teaspoon fresh rosemary, finely chopped
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Small slivers of butter (for topping)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Prepare the pastry by combining flour and salt, cutting in butter and shortening until it resembles coarse crumbs.
  2. Bring the dough together with ice water, being careful not to overmix.
  3. Chill the dough by dividing it into two logs, wrapping in plastic, and refrigerating for 20 minutes.
  4. Make the filling by mixing beef, potatoes, rutabaga, onion, thyme, rosemary, garlic powder, salt, and pepper.
  5. Preheat the oven to 350°F (180°C) and prepare a baking sheet.
  6. Roll one log of dough into 4 circles on parchment paper.
  7. Fill each circle with the filling and a sliver of butter.
  8. Fold the dough over to create a half-moon shape and seal the edges.
  9. Crimp the edges to secure the filling.
  10. Egg wash the tops and bake for 40–50 minutes until golden brown.
  11. Cool for 10 minutes before serving.

Notes

Serve with a refreshing salad or gravy for a complete meal. Can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/cornish-pasties-traditional-british-hand-pies/

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