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Cornish Pasties

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. —Verna Hainer, Pueblo, Colorado
  • Total Time
    Prep: 30 min. + chilling Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1 cup shortening
  • 8 to 10 tablespoons ice water
  • FILLING:
  • 1 pound beef top round steak, cut into 1/2-inch pieces
  • 1-1/2 cups finely chopped onion
  • 1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
  • 1-1/2 cups chopped peeled turnips (1/2-inch cubes)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 1/2 cup evaporated milk, optional
  • Ketchup

Directions

  • In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
  • Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
  • Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup.
  • Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

Test Kitchen tip
  • These freeze very well and can be reheated in the oven or microwave.
  • Nutrition Facts
    1/2 pasty: 556 calories, 32g fat (10g saturated fat), 47mg cholesterol, 864mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 19g protein.
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    Reviews

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    Average Rating:
    • Fiona
      Jun 8, 2020

      Very good. My mom made them this way. I cheat by using pre made crust. But the rest of our family recipe is same. I don’t always have rutabaga in hand. But they are still yummy!

    • Nancy
      May 29, 2020

      My Mother made these as far back as I can remember. For over 70 years. We lived in the UP of Michigan. I have made these also for 50 years. We use ground beef and rutabaga plus the onion, carrots and potatoes. And of course, lots of ketchup! I sometimes leave out the rutabaga as they are hard to cut up. I never tried it with milk and butter but I am anxious to try it. I usually make it in a pie although I grew up with it made as Pasties and Meatpie.

    • Patricia
      May 4, 2020

      A Lady in Globe Arizona made these using various ingredients. My mother made a variation using premade pie shells. She used two refrigerated pie shells, rolled them out to fit a 9-10" pie plate. One shell was used as the bottom of the "pasty pie", the filling was the same, except for the turnips, with butter and a little condensed milk on top. The second shell was placed on top and crimped to close the "pie". Make slits in top and cook in a 375 degree oven for 1 hour. Can still be frozen for future use in individual pie segments. My whole family loves this "pie"

    • Suzanne
      Mar 8, 2020

      Do you cook the meat and veggies before putting into the dough?

    • cindyb1954
      Jan 26, 2020

      My Mother's family came from Cornwall. Gramma Merrifield would make pasties to die for! My Mom also made them, using a similar recipe as above. My kids and I were just talking about pasties not too long ago. I am going to have to make these very soon! On a sidenote....I was intrigued when Verna Hainer said her great-aunt Gladys came from a mining town in Cornwall. Not only as mentioned above, did my maternal grandmother's ancestors hail from there.....but her name was also Gladys.

    • Sherry
      Jan 25, 2020

      Basically, this is the recipe I received 50 years ago from my husbands aunt. Her husband worked in a gold mine in Grass Valley, California. She taught me how to make them. She only put steak and potatoes and onion with suet and parsley. Since I don’t eat pork I use butter as suggested in this recipe. I’ve made them for years! I’ve always made them to freeze also. Problem being, is my son and grandson would eat 2 or three apiece!!!! Enjoy!!!

    • bclinard
      Jan 24, 2020

      I will have to try this one. My husband's grandfather was from Cornwall and they lived in the Upper Penninsula of Michigan, pasties are a staple there also. I'm curious about the milk part, we've never put milk in the pasty and I'm anxious to try that! Thanks for the recipe.

    • ewing.ginny
      Jan 23, 2020

      We did not have our Grandmother’s recipe so it took me a lot of effort to get the short dough right. There is nothing like a pastie hot from the oven and they freeze beautifully.

    • Kathy
      Nov 28, 2019

      These are the best. I grew up in Butte MT. where these were a staple. A lot of the miner's took these in their lunch. This is a great recipe. I've never made them with rutabaga but they were great. Kathy G.