Cornish Pasties with Beef and Vegetables
Hand-held Cornish pasties filled with seasoned beef, potatoes, swede, and onion, wrapped in a flaky golden pastry crust. This british-inspired beef ready in about 95 minutes pairs all-purpose flour, cold, cubed 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.
Ingredients
- 3 cups all-purpose flour
- 3/4 cup cold, cubed unsalted butter
- 1/2 cup cold water
- 1 tsp salt
- 1 lb beef skirt steak, finely chopped
- 1 medium potato, peeled and diced
- 1/2 cup swede (rutabaga), peeled and diced
- 1 medium yellow onion, finely chopped
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 for egg wash egg
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Place pasties on a baking sheet lined with parchment paper. Beat 1 egg and brush over tops for a golden finish.
- Step 6: Bake for 45-50 minutes until pastry is golden and crisp. Allow to cool slightly before serving these classic British handheld pies.
Frequently asked questions
How long does Cornish Pasties with Beef and Vegetables take to make?
Total time is about 95 minutes (45 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cornish Pasties with Beef and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Cornish Pasties with Beef and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cornish Pasties with Beef and Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cornish Pasties with Beef and Vegetables?
British beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
