These homemade Cornish Beef Pasties are packed with tender beef, potatoes, onions, and carrots, all wrapped in a flaky, buttery pastry and baked until golden brown. They’re a hearty, comforting meal that’s perfect for lunch, dinner, or meal prep.

With simple ingredients and easy-to-follow steps, this traditional recipe is perfect for both beginners and experienced home bakers.

Why You’ll Love This Recipe

• Classic British comfort food
• Flaky, buttery homemade pastry
• Hearty beef and vegetable filling
• Great for meal prep and freezing
• Perfect for lunch, dinner, or picnics

Ingredients

For the Pastry

• 2 cups (250g) all-purpose flour
• ½ cup (115g) cold unsalted butter, cubed
• ½ cup (120ml) cold water
• ½ teaspoon salt

For the Filling

• ½ lb (225g) beef chuck, diced into small cubes
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 small carrot, diced
• Salt and black pepper, to taste

Optional

• 1 egg, beaten (for egg wash)

Instructions

1. Make the Pastry

In a large bowl, combine the flour and salt.

Rub the cold butter into the flour until the mixture resembles coarse breadcrumbs.

Gradually add the cold water and mix until a dough forms.

Wrap the dough and refrigerate for 30 minutes.

2. Prepare the Filling

In a bowl, combine:

• Beef
• Potatoes
• Onion
• Carrot
• Salt
• Black pepper

Mix well.

(For a more traditional Cornish pasty, use the filling raw. It cooks perfectly inside the pastry.)

3. Assemble the Pasties

Preheat the oven to 375°F (190°C).

Roll the chilled dough to about ⅛-inch thick.

Cut into 7–8 inch circles.

Place a generous amount of filling on one half of each circle.

Fold the pastry over to create a half-moon shape.

Press the edges together and crimp tightly to seal.

Place on a parchment-lined baking tray.

Brush with beaten egg for a golden finish.

4. Bake

Bake for 45–50 minutes, or until the pastry is crisp and golden brown and the filling is fully cooked.

Allow the pasties to cool for 5–10 minutes before serving.

Tips for Perfect Pasties

• Keep the butter cold for a flaky pastry.
• Dice the vegetables into small, even pieces for even cooking.
• Don’t overfill the pastry.
• Crimp the edges tightly to prevent leaks.
• Cut a small slit in the top to allow steam to escape.

Serving Suggestions

Serve warm with:

• Garden salad
• Baked beans
• Steamed vegetables
• Pickles
• Brown gravy

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually and freeze for up to 3 months.

Reheating

Oven: 350°F (175°C) for 15–20 minutes

Air Fryer: 350°F for 6–8 minutes

Microwave: 2–3 minutes (the pastry will be softer)

Nutrition (Per Pasty)

• Calories: 430
• Protein: 20g
• Carbohydrates: 34g
• Fat: 24g
• FiberYes. Freeze either before or: 3g
• Sodium: 430mg

Frequently Asked Questions

Can I make Cornish pasties ahead of time?

Yes. Assemble the pasties and refrigerate them for up to 24 hours before baking.

Can I freeze them?

Yes. Freeze either before or after baking for up to 3 months.

What cut of beef is best?

Beef chuck or skirt steak works best because they become tender during baking.

Can I use store-bought pastry?

Absolutely. Store-bought shortcrust pastry is a great time-saving option.

How do I keep the pastry flaky?

Use very cold butter and chilled water, avoid overworking the dough, and chill it before rolling.