1. Home
  2. Recipes
  3. Cornish Beef Pasties Pie

Authentic Cornish Beef Pasties

Featured in Savory Beef Dishes.

Cornish beef pasties offer a hearty, flavorful dish inspired by British tradition. These pastries feature a flaky, buttery crust surrounding a savory filling of seasoned ground beef, diced potatoes, carrots, and onion, accented with Worcestershire sauce, rosemary, and thyme. They are baked to golden perfection for a warm, handheld meal. Ideal for dinner, gatherings, or as a make-ahead freezer dish, these pasties are deliciously comforting. Prepare the filling and dough in advance, assemble with care, and enjoy this slice of culinary history.

Pin it Share it Send it Print it Jump To Recipe
A woman in a white chef's outfit with a chef's hat and apron.
Updated on Wed, 19 Mar 2025 21:46:57 GMT
A slice of pie on a plate. Pin it
A slice of pie on a plate. | cuisinegenial.com

This authentic Cornish beef pasty recipe brings the hearty flavors of British mining tradition right to your kitchen. The flaky pastry envelopes a savory filling of beef, potatoes, and vegetables for a complete meal you can hold in your hand.

I first learned to make these pasties after traveling through Cornwall and being captivated by their practicality. The miners who originally carried these to work had it right these are substantial enough to satisfy hunger while being incredibly delicious.

Ingredients

  • All-purpose flour: Forms the foundation for a sturdy yet flaky crust that holds up to the hearty filling
  • Unsalted butter: Creates those essential flaky layers in the pastry so be sure it stays cold until mixing
  • Ground beef: Provides rich flavor and protein though traditional pasties often used leftover roast beef
  • Waxy potatoes: Like red or Yukon gold maintain their shape during cooking rather than falling apart
  • Carrots and onions: Add sweetness and complexity to balance the savory elements
  • Worcestershire sauce: Delivers a depth of umami that enhances the beef flavor dramatically
  • Dried herbs: Like rosemary and thyme bring aromatic qualities that elevate the filling from ordinary to special

Step-by-Step Instructions

Prepare the Dough:
Thoroughly whisk the flour and salt in a large mixing bowl to ensure even distribution. Cut the cold butter into small pieces and work it into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks remaining. Mix one egg yolk with cold water and gently incorporate into the flour mixture until it just comes together. Knead briefly on a clean surface until smooth then wrap and chill for at least 30 minutes to relax the gluten.
Cook the Filling:
Brown the ground beef in a large skillet over medium-high heat until no longer pink ensuring it develops good color for flavor. Remove the beef and set aside. In the same pan cook the potatoes onions and carrots until mostly tender about 6 to 8 minutes to create a flavor base. Add the garlic and dried herbs cooking just until fragrant approximately one minute to release their essential oils. Incorporate the Worcestershire sauce and cook briefly before combining everything with the reserved beef.
Assemble the Pasties:
Roll each portion of dough into an approximately 8-inch circle with 3/8-inch thickness on a floured surface. Spoon a generous portion of the cooled filling onto one half of each circle leaving a border for sealing. Wet the edges with water to create a natural adhesive then fold the dough over to create a half-moon shape. Firmly crimp or press the edges with a fork to create a tight seal that prevents filling from escaping during baking.
Bake to Golden Perfection:
Transfer assembled pasties to a parchment-lined baking sheet spacing them evenly. Cut small vents in the top of each pasty to release steam during baking. Brush the tops with egg wash for a beautiful golden finish and bake at 400°F for 30 to 40 minutes until deeply golden and the filling is hot throughout.

My favorite part of this recipe is the crimped edge which was historically used as a handle by miners with dirty hands. I love sharing this detail with guests as we enjoy these pasties at my annual winter gathering a tradition that connects us to centuries of practical food wisdom.

Storing Your Pasties

Freshly baked pasties will keep at room temperature for about 24 hours but should be refrigerated after that. Store them wrapped individually in foil or in an airtight container for up to 3 days in the refrigerator. To reheat simply place in a 350°F oven for about 15 minutes or until heated through. Microwaving is possible but will soften the crust significantly.

Authentic Variations

While this recipe uses ground beef traditional Cornish pasties contained diced skirt steak along with the vegetables. For an authentic experience try using diced beef instead of ground. The vegetables should be sliced rather than diced and layered in the pasty with the meat on the bottom followed by onion potatoes and finally carrots. Some regions of Cornwall also include turnips or swedes in their traditional recipes.

Serving Suggestions

In Cornwall pasties are typically eaten plain with no accompaniments as they were designed to be a complete meal. However they pair wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. For a truly British experience serve with brown sauce or HP Sauce on the side. During colder months a bowl of simple vegetable soup makes an excellent companion to half a pasty for a warming meal.

Frequently Asked Questions

→ What is the origin of Cornish pasties?

Cornish pasties hail from Cornwall, England, and were traditionally prepared as a portable, hearty meal for miners.

→ Can I use a different type of meat for the filling?

Yes, you can substitute ground beef with leftover roasted beef or even lamb if desired. Ensure the meat is well seasoned.

→ Can Cornish pasties be frozen?

Absolutely! Partially bake them for 20 minutes, skip the egg wash, and freeze. Then bake fully with egg wash when ready to enjoy.

→ What makes the pastry flaky?

Chilled unsalted butter and minimal handling of the dough are key to creating a flaky pastry crust.

→ Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance. Allow it to cool completely, then store it in the refrigerator until ready to assemble.

Cornish Beef Pasties Pie

Try savory Cornish beef pasties with hearty fillings wrapped in golden crust.

Prep Time
50 Minutes
Cook Time
40 Minutes
Total Time
90 Minutes
By: Ferdaous

Category: Beef

Difficulty: Intermediate

Cuisine: British

Yield: 6 Servings

Dietary: ~

Ingredients

→ Dough

01 3 cups all-purpose flour
02 1 teaspoon salt
03 1/2 cup unsalted butter, chilled
04 1/2 cup cold water
05 2 egg yolks, divided

→ Filling

06 1 lb ground beef or 1 lb leftover roast, chopped
07 1 lb waxy potatoes, such as red or Yukon gold, diced
08 2 carrots, peeled and diced
09 1 small onion, diced
10 2 tablespoons Worcestershire sauce
11 2 cloves garlic, minced
12 1/2 teaspoon dried rosemary
13 1/2 teaspoon dried thyme
14 Kosher salt, to taste
15 Freshly ground black pepper, to taste

Instructions

Step 01

In a large mixing bowl, whisk together the flour and salt. Cut chilled butter into small pieces and work it into the flour using fingers or a pastry blender until crumbly. Mix cold water with one egg yolk and add to the mixture. Knead until the dough forms. Wrap in plastic wrap and chill at least 30 minutes.

Step 02

Heat a skillet over medium-high heat. Season ground beef with salt and pepper, cook until no longer pink, then transfer to a bowl. In the same skillet, cook diced potatoes, onion, and carrots in beef fat until softened, 6-8 minutes. Add garlic, rosemary, and thyme and cook 1 minute. Stir in Worcestershire sauce and cook another minute. Combine vegetables with beef, season to taste, and let cool.

Step 03

Divide chilled dough into 6 portions. Roll each portion into a circle about 3/8-inch thick. Wet the edges with water, place cooled filling on one side of the circle, leaving a 1/2-inch border. Fold dough over filling, seal edges by crimping or using a fork. Cut three small slits in the top for ventilation.

Step 04

Preheat oven to 400°F and line a baking sheet with parchment paper. Place prepared pasties on the sheet. Whisk remaining egg yolk with water and brush over the tops. Bake for 30-40 minutes until golden brown.

Step 05

If freezing, skip the egg wash and bake pasties for only 20 minutes. For reheating, apply egg wash and bake from frozen at 400°F for 20 minutes until golden brown.

Notes

  1. For best results, ensure dough remains chilled before rolling out for the pasties.

Tools You'll Need

  • Large mixing bowl
  • Pastry blender or fork
  • Skillet
  • Rolling pin
  • Parchment paper
  • Baking sheet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (gluten)
  • Contains dairy (butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 20 g