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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
  1. Roll out the homemade pastry on a floured surface to about 3mm thickness. Cut out circles of about 20cm in diameter.
  2. In a mixing bowl, combine the chopped beef, diced potatoes, swede, and onion. Season generously with salt and pepper.
Assembly
  1. Place a generous spoonful of filling onto one side of the pastry circle. Brush the edges with beaten egg.
  2. Fold over the other half to cover the filling and press the edges together to seal, crimping with your fingers or a fork.
Baking
  1. Place the pasties on a baking tray lined with parchment paper. Brush the tops with the remaining egg wash.
  2. 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.