Recipe

Cornish Pasty

Flaky, golden hand pies stuffed with beef, potatoes, rutabaga, and onion, baked until cozy and crisp at the edges.

By Matt Campbell

•

4.8

A golden-brown Cornish pasty on a simple stoneware plate with a side of pickles on a warm kitchen table

Cornish pasties are the kind of food I want on a chilly night when I need dinner to show up fully. A sturdy, flaky crust. A savory, peppery filling. And that first bite where the juices hit the potato and everything tastes like it had all day to get cozy together.

This is a classic-style recipe inspired by Cornish pasties, with beef, potato, rutabaga (also called swede), and onion. It is simple, practical, and surprisingly forgiving. Your crimp does not have to be perfect. It just has to seal.

Flour, butter, diced beef, chopped potatoes, rutabaga, onion, and seasonings arranged on a bright kitchen counter

Why It Works

Sturdy, flaky crust: Cold butter plus a quick mix gives you layers without fuss.
Big flavor, minimal steps: The filling cooks inside the pastry, so the beef juices season the vegetables as it bakes.
Meal-prep friendly: Pasties hold well in the fridge, freeze beautifully, and reheat like a dream.
No fancy ingredients: Everything is easy to find, and swaps are built in.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best crust): Warm in a 350°F oven for 12 to 18 minutes, until hot in the center. If you microwave, the crust softens, so I like 30 to 60 seconds in the microwave just to get it going, then 5 to 8 minutes in the oven to crisp it back up.

Freeze baked pasties: Wrap each pasty tightly (plastic wrap, then foil) and freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen at 350°F for 25 to 35 minutes.

Freeze unbaked pasties: Assemble, skip the egg wash, freeze on a sheet pan until solid, then wrap and freeze up to 3 months. Bake from frozen, adding 10 to 15 minutes to the bake time. Egg wash right before baking.

Common Questions

Do I have to use rutabaga?

Rutabaga (swede) is traditional and brings a sweet, earthy bite that makes a pasty taste like a pasty. If you cannot find it, use turnip (a little sharper) or add an extra potato and a small carrot for sweetness.

Should the filling be cooked first?

Nope. The beauty is that it cooks inside the pastry. Just keep the dice small so everything gets tender by the time the crust is golden.

Why did my pasty leak?

Usually one of three things: the seam was not sealed well, the filling was too wet, or the vent was missing. Press the edges firmly, crimp confidently, and cut a small vent so steam can escape without blowing out the side.

If your meat or veg looks extra wet in the bowl, you can drain off a tablespoon or two of liquid, or add 1 to 2 teaspoons more flour to help it thicken as it bakes.

Do I have to crimp it on top?

You can crimp along the curved edge (like a turnover) or do a top crimp. Either is fine at home. Pick the one that feels easiest to seal well, because a good seal matters more than the exact placement.

Can I make smaller pasties?

Absolutely. Divide the dough into 8 pieces instead of 6 for lunch-size pasties. Start checking for doneness around 35 to 40 minutes.

How do I know they are done?

The crust should be deep golden, and the center should be hot. If you have a thermometer, aim for at least 165°F in the middle for food safety. Many batches end up closer to 175 to 190°F once the vegetables are fully tender. You can also look for a little steam and gentle sizzling at the vent. If the crust browns too fast, tent loosely with foil.

A hand-crimped Cornish pasty edge on a parchment-lined baking sheet before baking

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Pastry cutter or two forks
Measuring cups and spoons
Rolling pin
Sharp knife and cutting board
Baking sheet
Parchment paper
Pastry brush (for egg wash)

The first time I tried making pasties at home, I treated the crimp like it was an arts and crafts contest. It was not. The second time, I relaxed, focused on a good seal, and suddenly they were everything I wanted: crisp edges, peppery beef, and that steamy, savory smell that makes your kitchen feel like a safe place. Now I keep a couple in the freezer for future me, who always deserves a backup dinner plan.

Cornish Pasty

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 55 minutes

Total Time 1 hour 30 minutes

Servings 6 pasties

Ingredients

For the pastry

3 1/2 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, very cold, cut into cubes
3/4 to 1 cup ice-cold water

For the filling

1 1/4 pounds beef chuck or skirt steak, trimmed and cut into about 1/3-inch (8 mm) dice
1 pound russet potatoes, peeled and cut into about 1/3-inch (8 mm) dice (about 2 medium)
10 ounces rutabaga, peeled and cut into about 1/3-inch (8 mm) dice (about 1/2 medium rutabaga)
1 medium yellow onion, finely diced
1 1/2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper (yes, a full teaspoon, pasties like it)
1/2 teaspoon dried thyme (optional but cozy)
6 teaspoons unsalted butter, cut into small bits (1 teaspoon per pasty)
2 tablespoons all-purpose flour (helps thicken juices)

To finish

1 large egg
1 tablespoon water
Flaky salt, for sprinkling (optional)

Small cubes of beef, potato, rutabaga, and onion in separate piles on a cutting board, ready to mix for Cornish pasties

Instructions

Make the dough

Mix the dry ingredients. In a large bowl, whisk together the flour and salt.
Cut in the butter. Add the cold butter cubes and cut them in with a pastry cutter (or two forks) until you have a mix of pea-size pieces and some flatter flakes.
Add water and bring it together. Drizzle in 3/4 cup ice-cold water and mix with a fork until shaggy. If it looks dry, add more water 1 tablespoon at a time until the dough holds together when you squeeze it.
Chill. Turn the dough onto the counter, press into a thick disk, and divide into 6 equal pieces. Shape each into a puck, wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Mix the filling

Heat the oven. Preheat to 400°F. Line a baking sheet with parchment paper.
Combine and season. In a large bowl, toss together the diced beef, potatoes, rutabaga, and onion. Sprinkle over the salt, pepper, thyme (if using), and flour. Toss well. If the mixture looks unusually wet, drain off a little liquid or add 1 to 2 teaspoons more flour.

Assemble the pasties

Roll the dough. On a lightly floured surface, roll one dough puck into an 8 to 9-inch circle, about 1/8-inch thick. (Leave the other pucks chilled while you work.)
Fill. Pile about 1 to 1 1/4 cups of filling onto one half of the circle, leaving a 3/4-inch border. (If you like precision, aim for roughly 170 to 200 grams filling per pasty.) Dot the filling with 1 teaspoon of butter bits.
Fold and crimp. Brush a little water along the edge, fold the dough over to make a half-moon, and press to seal. Crimp the edge by folding and pinching all the way around. Crimp along the curve or up top, either works. Transfer to the baking sheet.
Vent. Cut a small slit on top of each pasty so steam can escape.

Bake

Egg wash. Whisk the egg with 1 tablespoon water. Brush over each pasty. Sprinkle with flaky salt if you want.
Bake. Bake for 15 minutes at 400°F, then reduce the oven to 350°F and bake for 35 to 45 minutes, until deep golden brown and you see or hear gentle sizzling at the vent.
Rest. Let the pasties rest for 10 minutes before serving. The filling will be hot and the juices need a second to settle.

Tips and variations

Keep the dice small. Aim for about 1/3-inch (8 mm) pieces so the potato and rutabaga cook through before the crust gets too dark.
Cold dough is calm dough. If the pastry starts feeling soft or sticky, slide it into the fridge for 10 minutes. It will behave better.
Do not skip the flour in the filling. It helps thicken the juices so you get a hearty bite instead of a watery pocket.
If your filling is extra juicy, adjust. Some beef or onions throw off more liquid. Drain a little, or add a touch more flour so it bakes up hearty, not soupy.
Make it extra beefy. Swap 1/4 pound of the potato for extra beef if your crowd is more meat-forward.
Chicken pasty variation. Use diced chicken thighs, add 1/2 teaspoon smoked paprika, and swap thyme for rosemary.
Vegetarian variation. Replace beef with 2 cups chopped mushrooms and 1 cup cooked lentils. Add 1 tablespoon soy sauce or Worcestershire-style sauce for savory depth.
Serving idea. Pasties love a little something sharp on the side like pickles, mustard, or a quick vinaigrette-dressed salad.

Two Cornish pasties served on plates with a simple green salad on a cozy kitchen table

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Cornish Pasty

Why It Works

Pairs Well With

Recommended

Hearty Rutabaga Skillet

Cozy Beef Stew

Guinness Beef Stew

Tender Beef Tips with Mushroom Gravy

Storage Tips

Common Questions

Common Questions

Do I have to use rutabaga?

Should the filling be cooked first?

Why did my pasty leak?

Do I have to crimp it on top?

Can I make smaller pasties?

How do I know they are done?

Cornish Pasty

Ingredients

For the pastry

For the filling

To finish

Instructions

Make the dough

Mix the filling

Assemble the pasties

Bake

Tips and variations