Cornish Beef Pasties – Don’t LOSE this Recipe 😋

There’s so much to adore about Cornish Beef Pasties. Here’s why it’s a must-try:

1. Hearty and Comforting : Packed with savory beef and vegetables, this dish is pure comfort in every bite.
2. Flaky Pastry Crust : The buttery, golden crust is sturdy enough to hold its shape yet tender enough to melt in your mouth.
3. Portable and Convenient : Perfect for picnics, lunchboxes, or on-the-go meals.
4. Customizable : Adjust fillings or spices to suit your taste.
5. Crowd-Pleasing : Whether you’re feeding family, friends, or guests, everyone will love this classic British treat.

Ingredients You’ll Need

The secret to authentic Cornish Beef Pasties lies in their simple yet wholesome ingredients. Here’s what you’ll need:

For the Pastry:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter (cold, cubed)
• 1/2 cup cold water (plus more if needed)
• 1 egg yolk (for egg wash)

For the Filling:

• 1 lb beef chuck (cut into small cubes)
• 2 medium potatoes (peeled and diced into small cubes)
• 1 medium onion (finely chopped)
• 1 medium swede (rutabaga) (peeled and diced into small cubes)
• Salt and pepper (to taste)
• 1–2 tablespoons beef stock or water (optional, for moisture)

Step-by-Step Instructions

Ready to whip up these savory, handheld delights? Follow these easy steps:

Step 1: Make the Pastry

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
4. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 2: Prepare the Filling

1. In a large mixing bowl, combine the cubed beef, diced potatoes, chopped onion, and diced swede. Season generously with salt and pepper. Mix well to ensure even seasoning.

Step 3: Roll Out the Pastry

1. Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled pastry into a large circle, about 1/8-inch thick. Cut the pastry into 6–8 equal-sized circles (use a plate or bowl as a guide).

Step 4: Assemble the Pasties

1. Place a generous portion of the filling on one half of each pastry circle, leaving a border around the edges.
2. Moisten the edges of the pastry with water, then fold the pastry over the filling to form a half-moon shape. Press the edges firmly to seal.
3. Use a fork to crimp the edges for extra security, and cut a small slit in the top of each pasty to allow steam to escape during baking.