Experience the comforting flavors of traditional Cornish pasties with this delightful recipe. These savory pastries are filled with a hearty mixture of beef, potatoes, onions, and turnips, all encased in a buttery, flaky crust. Perfect for a satisfying meal or a delicious snack.
If you don't usually have beef skirt steak or turnips in your kitchen, make sure to add them to your shopping list. Beef skirt steak is a flavorful cut of meat that works wonderfully in pasties, while turnips add a unique, slightly sweet taste to the filling.

Ingredients For Pasties Recipe
All-purpose flour: The base for the dough, providing structure and texture.
Butter: Adds richness and flakiness to the pastry.
Salt: Enhances the flavor of both the dough and the filling.
Water: Helps bring the dough together.
Beef skirt steak: A flavorful cut of meat that forms the heart of the filling.
Potatoes: Adds bulk and a comforting texture to the filling.
Onions: Provides a sweet and savory depth to the filling.
Turnips: Adds a unique, slightly sweet flavor to the filling.
Ground black pepper: Adds a touch of heat and complexity to the filling.
Egg: Used for the egg wash to give the pasties a golden, glossy finish.
Technique Tip for This Recipe
When making the dough for pasties, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or your fingertips to rub the butter into the flour quickly, preventing it from warming up. If the dough starts to feel too warm, chill it in the refrigerator for a few minutes before continuing.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the pastry slightly denser.
cold, diced butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.
salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.
cold water - Substitute with milk: Milk can make the dough richer and more tender.
diced beef skirt steak - Substitute with ground beef: Ground beef is more readily available and easier to work with, though it may have a different texture.
peeled and diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a bit of sweetness, along with more vitamins.
chopped onions - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions.
diced turnips - Substitute with carrots: Carrots add a sweet flavor and similar texture, making them a good alternative.
salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will change the overall taste profile.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor.
egg - Substitute with milk wash: A milk wash can be used for a similar browning effect on the pastry, though it won't provide the same shine as an egg wash.
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How to Store / Freeze Your Dish
Allow the pasties to cool completely at room temperature before storing or freezing. This prevents condensation from forming inside the storage container, which can make the pastry soggy.
For short-term storage, place the cooled pasties in an airtight container or wrap them individually in plastic wrap. Store them in the refrigerator for up to 3 days.
To freeze the pasties, wrap each one tightly in plastic wrap, ensuring there are no exposed areas. Then, place the wrapped pasties in a freezer-safe bag or container. Label with the date and contents.
When ready to reheat, preheat your oven to 180°C (350°F). Remove the pasties from the freezer and unwrap them. Place them on a baking sheet lined with parchment paper.
Bake the frozen pasties for 25-30 minutes, or until they are heated through and the pastry is crisp and golden brown. If reheating from the refrigerator, reduce the baking time to 15-20 minutes.
For a quicker reheating option, you can use a microwave. Place the pasties on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Note that the pastry may not be as crisp as when reheated in the oven.
If you prefer, you can also reheat the pasties in an air fryer. Preheat the air fryer to 180°C (350°F) and cook the pasties for 10-15 minutes, or until heated through and crispy.
Always ensure the pasties are piping hot in the center before serving. Use a food thermometer to check that the internal temperature reaches at least 75°C (165°F) for safe consumption.
How to Reheat Leftovers
Preheat your oven to 180°C (350°F). Place the pasties on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent the crust from over-browning. Bake for 15-20 minutes or until heated through.
For a quicker method, use a microwave. Place the pasties on a microwave-safe plate and cover with a damp paper towel to keep them moist. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
If you have an air fryer, preheat it to 160°C (320°F). Place the pasties in the basket in a single layer. Heat for 8-10 minutes, shaking the basket halfway through to ensure even heating.
For stovetop reheating, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the pasties in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure both sides are warmed evenly.
If you prefer a toaster oven, preheat it to 180°C (350°F). Place the pasties on the rack or a baking tray. Heat for 10-15 minutes, checking occasionally to ensure they don’t overcook.
Best Tools for This Recipe
Oven: Used to preheat and bake the pasties at the required temperature of 200°C (400°F).
Large bowl: Essential for mixing the flour and salt, and later combining the filling ingredients.
Pastry cutter or hands: Utilized to rub the butter into the flour mixture until it resembles breadcrumbs.
Cling film: Used to wrap the dough and chill it for 30 minutes.
Rolling pin: Necessary for rolling out the dough on a floured surface.
Floured surface: Provides a non-stick area to roll out the dough.
Knife: Handy for cutting the dough into 4 circles and dicing the filling ingredients.
Baking tray: Used to place the filled and sealed pasties for baking.
Pastry brush: Needed to brush the beaten egg over the pasties for a golden finish.
Measuring cups and spoons: Essential for accurately measuring ingredients like flour, salt, and water.
Chopping board: Provides a safe surface for dicing the beef, potatoes, onions, and turnips.
Beaten egg bowl: Used to hold the beaten egg for the egg wash.
How to Save Time on Making This Dish
Prepare the filling: Dice the beef skirt steak, potatoes, onions, and turnips in advance and store them in the fridge.
Use a food processor: Quickly mix the flour, butter, and salt to create the breadcrumb texture.
Pre-chill the dough: Make the dough the night before and chill it overnight.
Batch rolling: Roll out all the dough circles at once to save time.
Preheat the oven: Ensure the oven is preheated to 200°C (400°F) before you start assembling the pasties.
Egg wash in advance: Beat the egg for the wash ahead of time and store it in the fridge.

Pasties Recipe
Ingredients
Dough
- 500 g All-purpose flour
- 250 g Butter cold, diced
- 1 teaspoon Salt
- 150 ml Water cold
Filling
- 300 g Beef skirt steak diced
- 200 g Potatoes peeled and diced
- 150 g Onions chopped
- 100 g Turnips diced
- 1 teaspoon Salt
- 1 teaspoon Black pepper ground
- 1 unit Egg beaten, for egg wash
Instructions
- 1. Preheat your oven to 200°C (400°F).
- 2. In a large bowl, mix the flour and salt. Add the butter and rub it in until the mixture resembles breadcrumbs.
- 3. Add the cold water a little at a time, mixing until the dough comes together. Wrap in cling film and chill for 30 minutes.
- 4. Roll out the dough on a floured surface and cut into 4 circles.
- 5. Mix the filling ingredients together in a bowl. Divide the filling among the dough circles.
- 6. Fold the dough over the filling and crimp the edges to seal. Place on a baking tray and brush with the beaten egg.
- 7. Bake for 50-60 minutes, until golden brown.
Nutritional Value
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