Recipes For Pasty

The national dish of Cornwall, England, this authentic Cornish Pasty recipe features savory flaky pastry pockets filled with beef and vegetables. It’s English comfort food at its very best!

One of the most famous of all British dishes, Cornish pasties enjoy a long and rich heritage. This authentic Cornish pasty recipe showcases English comfort food at its very best!

I love Great Britain. I lived in Cambridgeshire, England for 6 wonderful years and my husband spent 2 years in Liverpool and north Wales. We’re both Anglophiles through and through and try to go back every year for a visit with our kids. We love every area of Great Britain and it’s hard to pinpoint a favorite area. But Cornwall, England holds a particularly special place in our hearts.

Authentic Cornish Pasties

A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!

Prep: 30min

Total: 255min

Yield: 6

Serving Size: 1 large pasty

Nutrition Facts: servingSize 1 large pasty, calories 697 kcal, Carbohydrate 63 g, Protein 28 g, Fat 48 g, Saturated Fat 23 g, Cholesterol 148 mg, Sodium 445 mg, Fiber 5 g, Sugar 3 g

Ingredients:

• 3 1/2 cups (450 grams) all-purpose flour
• 1 teaspoon salt
• 5 ounces (140 grams) unsalted butter (, very cold, diced)
• 5 ounces (140 grams) lard (, very cold)
• How to Render Lard ((click link to learn how to make it yourself. It’s super easy and much cheaper than store-bought!))
• 2/3 cup (155 ml) ice cold water
• 1 pound (450 grams) beef skirt steak or sirloin (, cut into small cubes)
• 1 pound (450 grams) firm, waxy potato
• 8 ounces (225 grams) rutabaga (, peeled and diced in 1/4 inch cubes, or slice them according to personal preference )
• 7 ounces (195 grams) yellow onion (, chopped)
• salt and pepper to taste
• unsalted butter ((for cutting in slices to lay inside the pasties))
• all-purpose flour ((for sprinkling inside the pasties))
• 1 large egg (, lightly beaten)

Instruction:

1. To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won’t be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
2. To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you’re working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that’s about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
3. Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
4. Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn’t puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
5. Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
6. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.

Upper Peninsula Pasties

I grew up in Michigan’s Upper Peninsula, where many people are of English ancestry. Pasties—traditional meat pies often eaten by hand—are popular there. —Carole Lynn Derifield, Valdez, Alaska

Prep: 35min

Total: 01h35min

Yield: 12 servings.

Nutrition Facts: calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

Ingredients:

• 2 cups shortening
• 2 cups boiling water
• 5-1/2 to 6 cups all-purpose flour
• 2 teaspoons salt
• FILLING:
• 6 medium red potatoes (about 3 pounds), peeled
• 2 small rutabagas (about 1-1/2 pounds), peeled
• 1 pound ground beef
• 1/2 pound ground pork
• 2 medium onions, chopped into 1/4-inch pieces
• 3 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• 1/4 cup butter
• Optional: Half-and-half cream or a lightly beaten large egg

Instruction:

In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Michigan Pasty (Meat Hand Pie)

When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800’s, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there’s an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that’s slit to allow just enough steam to escape.

Prep: 0 30min0

Total: 0 2h45min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 684, Fat 43g, Saturated Fat 12g, Carbohydrate 59g, Fiber 3g, Sugar 4g, Protein 15g, Cholesterol 53mg, Sodium 605mg

Ingredients:

• 3 cups all-purpose flour, plus extra for rolling dough
• 1 cup shortening or lard
• Kosher salt
• 1 cup ice cold water
• 8 ounces ground beef
• 4 ounces rutabaga, cut into 1/4-inch dice
• 1 medium carrot, cut into 1/4-inch dice
• 1 small yellow onion, finely chopped
• 1 small russet potato, peeled and cut into 1/4-inch dice
• 1/4 cup picked fresh parsley leaves, chopped
• Freshly ground black pepper
• 1 egg, whisked
• Ketchup, for serving

Instruction:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
3. Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
4. Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Homemade Cornish Pasties = A True British Classic!

FAQ

How do you fill pasties?

What is the difference between a pasty and a Cornish pasty?

What is the American equivalent of a Cornish pasty?

What’s the difference between a pastry and a pasty?

What is a traditional pasty?

• Curried potato pasties. A star rating of 4.5 out of 5. …
• Cornish pasty. A star rating of 3.9 out of 5. …
• Lighter Cornish pasties. A star rating of 4.2 out of 5. …
• Scotch egg pasties. …
• Venison, stilton & rosemary pasties. …
• Cheese & Marmite pasties. …
• Cheese & onion pasties. …
• Shepherd’s pie pasties.