Cornish Beef Pasties

These Cornish Beef Pasties are a hearty, old-fashioned hand pie filled with seasoned beef, tender potatoes, and vegetables wrapped in a buttery homemade crust. They’re perfect for cozy dinners, meal prep, or packing for lunches since they hold up well and taste great warm or at room temperature. The savory filling and flaky pastry make each bite satisfying and flavorful—classic comfort food you can carry in your hand.

Ingredients

• 1 pound beef (ground or shredded roast)
• 1 pound Yukon Gold potatoes, diced
• 2 medium carrots, peeled and diced
• 1 small onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Dough:

• 3 cups all-purpose flour
• 1 stick unsalted butter, chilled
• 1 teaspoon salt
• 2 egg yolks, divided
• 1/2 cup cold water

Directions

1. Combine flour and salt; cut in chilled butter until crumbly.
2. Whisk 1 egg yolk with cold water and mix into flour until dough forms; chill 30 minutes.
3. Brown beef in a skillet; season with salt and pepper.
4. Add potatoes, carrots, onion, garlic, rosemary, thyme, and Worcestershire; sauté until vegetables begin to soften.
5. Divide chilled dough into 6 portions and roll each into a circle.
6. Spoon filling onto half of each circle; moisten edges, fold over, and seal.
7. Place on a parchment-lined baking sheet; cut slits on top for steam vents.
8. Beat the remaining egg yolk and brush over the pasties.
9. Bake at 400°F for 35–40 minutes, until golden brown.

Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 65 minutes
Kcal: ~420 kcal per pasty | Servings: 6

Tips

• Keep the butter very cold for a flakier crust.
• Partially bake 20 minutes before freezing, then finish baking directly from frozen.

FAQ

Can I add other vegetables?
Yes—rutabaga (swede) is traditional, and peas or parsnips work well too.

Can I use store-bought pie dough?
You can, though homemade dough holds up better and tastes richer.

Should the filling be fully cooked before baking?
Mostly—vegetables should be just tender since they finish cooking inside the pastry.

How do I keep the pasties from leaking?
Seal edges well and don’t overfill; cutting slits on top helps release steam.

How long do leftovers last?
Refrigerate up to 4 days and reheat in the oven to keep the crust crisp.