you guys, I’m obsessed with these Cornish pasties ever since my British friend Emma brought some to our potluck and I basically ate four of them by myself.
she laughed at me when I asked what they were because apparently they’re like the most famous British food ever but I’d never heard of them. basically hand pies filled with beef and potatoes and they’re perfect for eating on the go or packing for lunch or just shoving in your face when you’re hungry.
first time I tried making them the dough was so dry it crumbled everywhere and I gave up halfway through and ordered pizza lol. second attempt I made the filling too wet and they leaked everywhere in the oven making a huge mess. third try I finally figured it out and now I make them constantly because my kids will actually eat vegetables when they’re baked inside pastry.
mine are never perfectly crimped like the traditional ones but honestly who cares they taste amazing and that’s what matters.
Contents
why these are genius
perfect portable food you can eat with your hands
uses cheap ingredients like potatoes and ground beef
makes a ton so leftovers for days or freeze half
filling and satisfying because carbs plus protein plus vegetables
easier than pie because you don’t need a pie dish just a baking sheet
what you need
here’s the stuff but adjust based on what you have:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | maybe 3 cups | for the pastry |
| Cold butter | about 3/4 cup | cubed up |
| Ice water | half cup ish | actually needs to be cold |
| Salt | teaspoon | for pastry |
| Ground beef | pound | or steak cut small |
| Potatoes | 2 medium | peeled and diced tiny |
| Onion | 1 | diced small |
| Rutabaga | half | optional but traditional |
| Salt and pepper | lots | for filling |
| Butter | couple tablespoons | for filling |
| Egg | 1 | for egg wash |
making them
Mix the flour and salt in a big bowl. add the cold butter cubes and use your fingers or a pastry cutter to work it in until it looks like breadcrumbs.
Add the ice water a little at a time until the dough comes together. don’t add too much or it gets sticky. I always end up adding too much and having to add more flour.
Wrap the dough in plastic wrap and stick it in the fridge for like 30 minutes minimum. this is important don’t skip it.
Dice your potatoes really small. like smaller than you think. they need to cook through in the oven and big chunks won’t.
Mix the ground beef, diced potatoes, onion, and rutabaga if using in a bowl. season with a lot of salt and pepper. I mean a lot. the filling needs to be well seasoned.
Roll out the dough on a floured surface. cut circles using a small plate or bowl as a guide. I make mine about 6 inches across but whatever size works.
Put some filling on one half of each circle. don’t overfill or they won’t seal. I always overfill mine and regret it. also dot with a tiny bit of butter on top of the filling.
Fold the other half over and crimp the edges to seal. you’re supposed to do this fancy crimp but I just press with a fork. easier and still works.
Place them on a parchment lined baking sheet. brush the tops with beaten egg so they get golden.
Cut a small slit in the top of each one to let steam escape. forgot this once and one exploded in my oven.
Bake at 400 degrees for about 45-50 minutes until golden brown. mine usually take 48 minutes.
tips
- Use pre-made pie crust if you don’t want to make pastry. I’ve done this when I’m lazy and it’s totally fine.
- Add frozen peas or carrots to the filling. more vegetables never hurt.
- Make mini ones for party appetizers. bake for less time like 25-30 minutes.
- Freeze them unbaked and bake from frozen when you need them. add 10 extra minutes to baking time.
storage
these keep in the fridge for like 4 days. reheat in the oven at 350 for 15 minutes.
freeze really well for up to 3 months. I wrap them individually in foil.
can eat them cold too which is traditional apparently. I prefer them warm but my husband eats them straight from the fridge.
I have a container in my freezer right now with three of these that I made like 2 months ago. no idea if they’re still good because I never labeled them with a date. probably should check on those soon.
nutrition per pasty
for about 6 large pasties:
| Thing | Amount |
|---|---|
| Calories | maybe 450 |
| Protein | 18g |
| Carbs | 45g |
| Fat | 22g |
| Fiber | 3g |
| Sugar | 3g |
rough estimates. depends how much butter you use in the pastry. these are filling so one is usually enough for a meal.
questions
can I use different meat
yeah lamb is traditional too. chicken works. even veggie crumbles for vegetarian version. whatever you want honestly
mine leaked what did I do wrong
either filling was too wet or you didn’t seal the edges well enough. make sure to really press those edges together. also don’t overfill them
do I have to use rutabaga
no it’s not common in the US anyway. just use more potato or add some carrots. traditional Cornish pasties have it but modern ones often skip it
can I make the dough ahead
yeah make it the day before and keep it wrapped in the fridge. or freeze it for up to a month. thaw in fridge overnight before using
