Few foods are as deeply rooted in history as the Cornish beef pasty. Originating in Cornwall, England, this golden, crimped pastry was once the hearty lunch of tin miners—designed to be filling, portable, and satisfying. Today, it remains a beloved comfort food, celebrated for its flaky crust and savory filling of beef and vegetables sealed inside.
What makes a Cornish pasty special isn’t just the ingredients, but the method. Everything cooks together inside the pastry, allowing the flavors to mingle while the crust turns crisp and beautifully browned.
What Defines a Classic Cornish Beef Pasty
A traditional Cornish pasty is simple and honest. It uses uncooked ingredients wrapped in shortcrust pastry, then baked until the meat is tender and the vegetables are perfectly soft. The distinctive crimped edge isn’t just decorative—it originally served as a handle for miners, who could eat the pasty without dirtying the filling.
Ingredients You’ll Need
For the Pastry
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3 cups all-purpose flour
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1 teaspoon salt
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1 cup cold unsalted butter, cubed
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6–8 tablespoons cold water
For the Filling
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1 pound beef skirt or chuck steak, finely diced
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1 large potato, peeled and diced
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½ medium onion, finely chopped
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1 small rutabaga (swede), peeled and diced
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Salt and black pepper, to taste
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1 tablespoon butter (for each pasty)
For Finishing
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1 egg, beaten (egg wash)
How to Make Cornish Beef Pasties
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