Cornish Pasty

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The Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It’s a hand pie filled with beef, potato, swede (rutabaga) and onion.

Traditionally a beef skirt cut is used for Cornish pasty. However if, like me, you can’t find beef skirt, try to find another nice cut of beef that will cook in the same amount of time as the raw vegetables. The cut of beef I used didn’t generate enough juice to my liking to create a nice gravy, but it still tasted really nice. I would however recommend to try and find a beef skirt for the Cornish pasty.

Next to beef, a Cornish pasty also contains firm potatoes that will hold their shape as well as onions and swede. Season generously with salt and pepper and that’s all the filling you’ll need. Very simple, 4 ingredients wrapped in a shortcrust pastry. I slightly adapted a recipe from the Cornish Pasty Association to make my own Cornish pasty.

I set out to make Cornish pasties for my “Baking My Way Around The World” challenge. This is the dish I’m linking to the United Kingdom in my challenge.

The most difficult part for me when making the pasties was to crimp the edges of the pastry. I’m going to have to practice that some more. Cause it’s the crimping that really makes the Cornish pasty a proper Cornish pasty in my opinion.

How To Make Cornish Pasty

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 01

For the dough you’ll need strong white bread flour, butter (the original recipe called for part butter, part lard, but I only had butter available), salt and a little bit of water.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 02

For the filling you’ll need beef, potatoes, onions and swede, all cut in and diced in roughly the same size.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 03

This is a swede by the way, I had to look it up, cause some recipes I found also mentioned turnip and the two aren’t exactly the same, but I found out that traditionally swede is used so that’s what I used as well. Swede is also called rutabaga or neep.

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 04

First, in a mixer, or by hand, combine flour, salt and butter and mix until crumbly.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 05

Once crumbly, slowly add the cold water and knead until your dough is elastic. Cover the dough in clingfilm and leave to rest in the fridge for 3 hours.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 06

When the 3 hours are up it’s time to roll out and cut the dough into circles of  approximately 8 inches / 20 cm. A nice tip given by the Cornish Pasty Association was to use a side plate as a guide. It worked perfectly for me.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 07

Next, I layered the filling onto one half of the dough. I made sure the beef was on top so all the juices would drip down into the vegetables at the bottom. Also make sure you season it well with salt and pepper, the first pasty I made I didn’t season much and it turned out a bit bland. So be sure to season it generously.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 08

Fold over the pasty to close it and crimp the edges. If needed brush some water on the edges of the dough to help it stick together.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 09

As you can see, my crimped edges aren’t too pretty, but I was happy with them for a first try. Put the pasties on a baking sheet lined with parchment paper, lightly whisk an egg and brush the pasties. Bake in the oven until golden.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 10

These came fresh out of the oven and smelled delicious.

 

Cornish Pasty Recipe | Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion. | https://www.cakieshq.com | Step 11

This is what it looked like on the inside. It may not look much, but I really enjoyed them. I love simple ingredients, simple flavors. Delicious!

 

Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion.

 

Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede and onion.

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Cornish Pasty
The Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede (rutabaga) and onion.
Cornish Pasty is een traditioneel Brits pasteitje en het nationale gerecht van Cornwall. Een pasteitje gevuld met rundvlees, aardappel, koolraap en ui.
Votes: 23
Rating: 4.17
You:
Rate this recipe!
Cuisine British
Prep Time 20 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
pasties
Ingredients
Pastry
Filling
Extra
  • 1 egg lightly whisked
Cuisine British
Prep Time 20 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
pasties
Ingredients
Pastry
Filling
Extra
  • 1 egg lightly whisked
Cornish Pasty is een traditioneel Brits pasteitje en het nationale gerecht van Cornwall. Een pasteitje gevuld met rundvlees, aardappel, koolraap en ui.
Votes: 23
Rating: 4.17
You:
Rate this recipe!
Instructions
  1. Add flour, salt and butter to a bowl and mix till crumbly. Slowly add the water till the mixture starts to come together. Knead until your dough is elastic. Cover the dough in clingfilm and leave to rest in the fridge for 3 hours.
  2. In the meantime, prepare your filling. Dice the beef. Clean, peel and dice your potato, swede and onion.
  3. When the dough has rested, preheat the oven to 330 °F / 165 °C. Line a baking sheet with parchment paper.
  4. Roll out the dough and cut into circles of  approximately 8 inches / 20 cm. Layer the filling (potato, onion, swede, beef) onto one half of the dough. Make sure the beef is on top so all the juices will drip down into the vegetables at the bottom. Season generously with salt and pepper. Make sure you have enough filling left to fill all of the circles you cut out.
  5. Fold the dough over to close it and crimp the edges, if needed, lightly brush the edges of the pasty with some water before crimping. Transfer to a baking sheet lined with parchment paper and brush with egg.
  6. Bake in the oven for approximately 50 - 55 minutes, until golden.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Traditionally a beef skirt cut is used for cornish pasty. However, if you can't find beef skirt, try to find beef that has no gristle and little fat and will cook in the same amount of time as the raw vegetables.
  • Use a firm, waxy potato that will hold together during the cooking process.
  • Use a side plate as a guide to cut out the circles.
  • Swede is also known as Rutabaga and Neep.

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