Baked Cornish Beef Hand Pasties
These traditionally-inspired Cornish hand pies offer a flaky, golden crust enveloping a savory medley of tender beef, diced root vegetables, and aromatic onion. Each pasty delivers the rich, rustic charm of English countryside cooking—simple, satisfying, and perfect for any time comfort food.
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Print Recipe
Servings: 12 pasties
Ingredients
For the Pastry
- 1 cup 225 grams cold unsalted butter, cut into cubes
- Approximately 6 to 8 tablespoons of ice-cold water
- 1 teaspoon fine sea salt
- 3 cups 375 grams plain flour
For the Filling
- 1 tablespoon unsalted butter divided into small pieces (optional for enhanced richness)
- 12 ounces 340 grams beef skirt or chuck steak, finely minced
- 1 small rutabaga about 5 oz / 140 g, peeled and finely diced
- 1 small yellow onion finely chopped
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 medium-sized white potato about 6 oz / 170 g, peeled and chopped into small cubes
For Assembly
- 1 egg beaten thoroughly (for brushing tops)
Instructions
- Combine the flour and salt in a large bowl. Incorporate the chilled butter by rubbing it into the flour mixture with your fingertips until it takes on the appearance of coarse breadcrumbs.
- Gradually add the ice water, one tablespoon at a time, stirring gently just until the dough binds together. Form the dough into a compact disc, enclose it in plastic wrap, and refrigerate for a minimum of 30 minutes.
- In the meantime, prepare the filling by mixing the diced beef, potato, rutabaga, and onion in a mixing bowl. Season with salt and black pepper, ensuring all ingredients are evenly coated.
- Preheat the oven to 400°F (200°C). Prepare a baking tray by lining it with parchment paper.
- Roll out the chilled dough to a thickness of approximately ⅛ inch. Using a cutter or plate as a guide, cut out circles around 8 inches in diameter.
- Spoon a generous portion of the filling into the center of each dough circle. If using, add a few pieces of butter atop the filling for additional depth of flavor.
- Fold each pastry round over the filling to form a semi-circle. Firmly seal the edges by pressing them together and crimping for a traditional finish.
- Place the assembled pasties on the lined baking sheet. Brush each with the beaten egg to ensure a glossy, golden finish.
- Transfer to the oven and bake for 45 to 50 minutes, or until the crust turns deeply golden and crisp to the touch.
- Allow the pasties to cool for several minutes before serving. They are best enjoyed warm, either alone or paired with a rich brown gravy.
Notes
For optimal texture, avoid overworking the pastry dough. The butter should remain cold throughout to produce a light, flaky crust.