Ingredients

2 cups all-purpose flour

½ teaspoon salt

4 tablespoons butter, chilled and cubed

4 tablespoons shortening or lard

6–8 tablespoons ice water

1 lb beef sirloin steak (or skirt or rump steak), cut into small cubes

1 cup Yukon Gold potatoes (about 1 medium), cut into ¼-inch cubes

¾ cup rutabaga (swede), peeled and cut into ¼-inch cubes

½ cup yellow onion, finely diced

1 teaspoon fresh thyme, chopped

½ teaspoon fresh rosemary, finely chopped

1 teaspoon garlic powder

Salt and black pepper, to taste

Small slivers of butter (for topping the filling)

1 egg

1 tablespoon water

Instructions

Step 1: In a large bowl, combine the flour and salt. Add the chilled butter and shortening, then cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2: Gradually stir in 5 tablespoons of ice water, adding 1–3 more tablespoons as needed, just until the dough comes together. Avoid overmixing.

Step 3: Divide the dough into two equal portions. Shape each into a log, wrap tightly in plastic wrap, and refrigerate for 20 minutes.

Step 4: In a mixing bowl, combine the beef, potatoes, rutabaga, onion, thyme, rosemary, garlic powder, salt, and pepper. Toss well to coat evenly.

Step 5: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 6: Remove one dough log from the fridge and cut it into 4 equal pieces. Keep the other log chilled.

Step 7: On a lightly floured sheet of parchment paper, roll each piece into a thin circle about 7–8 inches in diameter.

Step 8: Place a generous spoonful of filling in the center of each dough circle, leaving a border around the edges. Top each with a small sliver of butter.

Step 9: Lightly moisten the dough edges with water. Fold the dough over the filling to form a half-moon, then press firmly to seal. Use extra dough to patch any tears.

Step 10: Crimp the edges by twisting the dough with your thumb and index finger, working along the seam. Tuck the ends underneath and place the pasties on the prepared baking sheet.

Step 11: Prick the tops 2–3 times with a fork to allow steam to escape. Whisk the egg and water together, then brush a thin layer over each pasty.

Step 12: Bake for 40–50 minutes until golden brown. Let cool for 10 minutes before serving.

Tips & Variations

For a richer crust, try substituting some of the shortening with butter or using all butter.

Add finely chopped carrots or parsnips to the filling for extra flavor and texture.

If you prefer, use ground beef instead of cubed steak, but cubed gives a more traditional texture.

Brush pasties with milk instead of egg wash for a slightly softer crust.

FAQs

Can I use pre-made pastry for this recipe?

Yes, you can use store-bought shortcrust pastry to save time, but making your own pastry ensures a tender, flaky crust that’s worth the effort.

What cut of beef works best for Cornish pasties?

Sirloin, skirt, or rump steak cut into small cubes is ideal because these cuts stay tender during baking. Ground beef can be used, but it changes the texture.