Cornish Pasties with Beef and Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hand-held Cornish pasties filled with seasoned beef, potatoes, swede, and onion, wrapped in a flaky golden pastry crust. This British-inspired beef recipe, ready in about 95 minutes, pairs all-purpose flour, unsalted butter, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 50 min Serves 6 British cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make pastry, combine 3 cups all-purpose flour and 1 tsp salt in a bowl. Cut in 3/4 cup cold unsalted butter cubes using your fingers or a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/2 cup cold water and mix until dough just comes together. Wrap in plastic and chill for 30 minutes.
  2. Step 2: In a large bowl, combine 1 lb finely chopped beef skirt steak, 1 medium diced peeled potato, 1/2 cup diced peeled swede, 1 medium finely chopped yellow onion, and 1 tsp black pepper. Mix well.
  3. Step 3: Preheat oven to 400°F. Divide chilled pastry into 6 equal portions and roll each into a 7-inch circle on a floured surface.
  4. Step 4: Place 1/6 of filling mixture on one half of each circle, leaving a 1-inch border. Brush edges with a little water, fold pastry over filling, and crimp edges tightly to seal.
  5. Step 5: Place pasties on a baking sheet lined with parchment paper. Beat 1 egg and brush over tops for a golden finish.
  6. Step 6: Bake for 45-50 minutes until pastry is golden and crisp. Allow to cool slightly before serving these classic British handheld pies.

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