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Delicious Cornish Beef Pasties baked to perfection with beef filling

Cornish Beef Pasties

Cornish Beef Pasties are handheld savory pies filled with diced beef, potatoes, carrots, and onions wrapped in flaky pastry. A traditional British comfort dish that's perfect for lunches or dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 pasties
Course: Dinner, Main Course
Cuisine: British
Calories: 520
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb Beef, diced Use chuck or round for flavor; substitute ground beef for faster prep
  • 2 medium Potatoes, diced Yukon Gold or russet; switch to sweet potato for sweeter profile
  • 1 medium Onion, diced Yellow onion for sweetness; shallot for subtlety
  • 2 medium Carrots, diced Cut small so vegetables cook through evenly
  • 1 teaspoon Salt Adjust to taste; reduce for low-sodium diets
  • 1/2 teaspoon Black pepper Freshly ground for best aroma
  • 1 tablespoon Worcestershire sauce Adds umami; soy sauce is a close substitute
  • 2 tablespoons Olive oil Use neutral oil if preferred for higher smoke point
Pastry Ingredients
  • 2 crusts or sheets Pie crusts or puff pastry Use store-bought or homemade; shortcrust yields sturdier shell
  • 1 Egg, beaten (egg wash) Brush for a golden sheen; use milk for a lighter finish

Method
 

Prepare the Filling
  1. Preheat the oven to 400°F (200°C).
  2. Heat two tablespoons of olive oil in a skillet over medium heat.
  3. Add the diced onions, carrots, and potatoes to the skillet and cook until softened.
  4. Add the diced beef, Worcestershire sauce, salt, and pepper and cook until the beef is browned.
Assemble the Pasties
  1. Roll out the pastry on a lightly floured surface and cut into circles sized for four pasties.
  2. Place a spoonful of filling in the center of each pastry circle.
  3. Fold the pastry over the filling and press the edges to seal, crimping as desired.
Bake and Serve
  1. Brush each sealed pasty with beaten egg to create an egg wash.
  2. Bake the pasties for 25 to 30 minutes until they turn golden brown.
  3. Serve warm, letting them rest for a few minutes before cutting or packing for lunch.

Notes

Dice ingredients uniformly to ensure even cooking and a consistent mouthfeel. Cool the filling slightly before assembling to prevent steam from softening the pastry and causing sogginess.