If you’re in the mood for a dish that’s both comforting and filled with savory goodness, look no further than Cornish pasties. These delightful pastries, hailing from Cornwall, England, have a rich history and a flavor profile that is hard to resist. Imagine a hearty filling of tender meat, fresh vegetables, and seasonings, all encased in a flaky pastry shell that practically beckons you to take a bite. Interestingly, Cornish pasties were originally designed as a portable meal for miners, providing them with a nutritious and easy-to-eat option during their long working hours underground.

What makes this dish special is its versatility; you can customize the filling to suit your family’s tastes while still adhering to the classic technique. Plus, they are simple to make and come together relatively quickly. Not only do they appeal to adults, but kids find them exciting as well! Think of them as the perfect solution for busy weeknights or even a cozy Sunday dinner. If you enjoy other savory pastries, like pot pies, you’re in for a treat with Cornish pasties. So roll up your sleeves and get ready to embark on a delightful cooking adventure!

What are Cornish Pasties?

So, what exactly are Cornish pasties? Think of them as hearty hand pies, elegantly stuffed with delicious fillings. Traditionally, they feature beef, potatoes, swede (rutabaga), and onions, all seasoned to perfection and encased in a beautifully crimped pastry. But why “Cornish,” you might ask? The name gives a nod to their origins in Cornwall, a county in the southwest of England, where they were first created to provide a filling meal for miners. Legend has it that these pasties were so beloved that they became a staple in every Cornish household. Remember this classic saying: “The way to a man’s heart is through his stomach.” Well, these pasties could very well be the golden ticket!

If you’re feeling inspired, why not try making your own batch? It’s a culinary adventure well worth taking!

Why You’ll Love This Cornish Pasties

What sets Cornish pasties apart? For starters, the rich, savory filling fills your kitchen with mouthwatering aromas that will have everyone eager to eat. Plus, making them at home is a fantastic way to save money compared to buying them from a shop while enjoying the satisfaction of having created something delicious from scratch. The fun doesn’t stop there! The flaky pastry is the perfect vessel for the filling, ensuring every bite is as captivating as the last.

If you’re a fan of other handheld delights, such as empanadas or savory scones, you’ll find that Cornish pasties offer a delightful twist on those flavors. So why not gather the family and craft these delightful handheld treasures together? Your taste buds will thank you!

How to Make Cornish Pasties

Quick Overview

Making Cornish pasties can be fun and straightforward. You would be surprised at how easily you can whip these savory pastries up in your kitchen. With just a few ingredients and a little bit of time—preparation and cooking combined usually comes to about an hour—you can create a delightful meal that will impress your friends and family.

Key Ingredients for Cornish Pasties

Shortcrust pastry: 500g, homemade or store-bought
Beef: 250g, finely chopped (or diced for chunkier filling)
Potatoes: 1 large, peeled and diced
Swede (rutabaga): 1 medium, peeled and diced
Onion: 1, finely chopped
Salt and pepper: to taste
Egg wash: 1 egg, beaten for glazing

Step-by-Step Instructions:

Prepare the Pastry: If using homemade pastry, roll it out on a floured surface to about 3mm thickness. Use a round cutter (or a bowl) to cut out circles—about 20cm in diameter.
Make the Filling: In a mixing bowl, combine the chopped beef, diced potatoes, swede, and onion. Season generously with salt and pepper.
Assemble the Pasties: Place a generous spoonful of filling onto one side of the pastry circle. Brush the edges with beaten egg. Fold over the other half to cover the filling and press the edges together to seal, crimping with your fingers or a fork.
Egg Wash: Place the pasties on a baking tray lined with parchment paper. Brush the tops with the remaining egg wash to give them a beautiful golden color when baked.
Bake: Preheat your oven to 200°C (392°F) and bake for 30-35 minutes or until golden brown.

What to Serve Cornish Pasties With

Cornish pasties stand beautifully on their own, but they pair wonderfully with a few sides for a more complete meal. Consider serving them with a fresh garden salad, a scrumptious coleslaw, or a bowl of your favorite soup. They also taste divine with a side of tangy chutney or a homemade piccalilli for that extra zing.

Top Tips for Perfecting Cornish Pasties

To ensure your Cornish pasties turn out perfectly every time, consider these helpful tips:

Chill the Pastry: Make sure to chill your pastry before rolling it out. This helps in achieving a perfectly flaky crust.
Don’t Overfill: While it’s tempting to pile in more filling, it can result in a leaky pasty. Stick to a generous amount, but keep it contained!
Cook Time: Ovens can vary, so keep an eye on your pasties in the last few minutes to avoid burning.

Storing and Reheating Tips

Should you have any leftovers, storing Cornish pasties is straightforward. Place them in an airtight container and store in the refrigerator, where they will remain fresh for up to three days. For prolonged storage, consider wrapping them in foil and freezing them; they’ll last up to three months. When you’re ready to enjoy them again, reheat in the oven for the best results—just pop them in at 180°C (350°F) for about 15-20 minutes, or until warmed through and crispy.

Embarking on a culinary journey with Cornish pasties is sure to delight your taste buds and impress your family. This engaging dish is undoubtedly a crowd-pleaser, full of flavor and history. So, gather your ingredients and give this classic recipe a try; you might just find a new family favorite!

Cornish Pasties

Cornish pasties are delicious hand pies filled with a savory mixture of tender beef, potatoes, swede, and onions, encased in a flaky, golden pastry. Perfect for a comforting meal any day of the week.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: British, European

Calories: 450

Ingredients Method Notes

Ingredients

For the pastry

500 g Shortcrust pastry, homemade or store-bought Use a chilled pastry for better flakiness.

For the filling

250 g Beef, finely chopped or diced Diced for a chunkier filling.
1 large Potato, peeled and diced
1 medium Swede (rutabaga), peeled and diced
1 Onion, finely chopped
Salt and pepper, to taste
1 egg Egg wash, beaten for glazing

Method

Preparation

Roll out the homemade pastry on a floured surface to about 3mm thickness. Cut out circles of about 20cm in diameter.
In a mixing bowl, combine the chopped beef, diced potatoes, swede, and onion. Season generously with salt and pepper.

Assembly

Place a generous spoonful of filling onto one side of the pastry circle. Brush the edges with beaten egg.
Fold over the other half to cover the filling and press the edges together to seal, crimping with your fingers or a fork.

Baking

Place the pasties on a baking tray lined with parchment paper. Brush the tops with the remaining egg wash.
Preheat your oven to 200°C (392°F) and bake for 30-35 minutes or until golden brown.

Notes

For best results, chill the pastry before rolling it out and don't overfill the pasties to prevent leaks. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat in the oven at 180°C (350°F) for 15-20 minutes.