A traditional British handheld pastry filled with seasoned beef, potatoes, rutabaga, and onions, with a golden, flaky crust that makes it perfect for lunch or dinner. This iconic Cornish delicacy has been a working miner's meal for centuries, and you can recreate this beloved classic in your own kitchen with simple, quality ingredients.
⏱️80 min
📊Medium
👥4 servings
🍽️Main
meatbudget-friendlyfamilyfestive
Ingredients
400 gbeef chuck steak
300 gpotatoes
200 grutabaga (swede)
150 gonions
400 gall-purpose flour
150 gcold butter
10 gsalt
3 gblack pepper
1 pieceegg yolk
120 mlwater
Instructions
1PREPARE THE PASTRY DOUGH: Combine 400g flour and 10g salt in a large mixing bowl. Cut 150g cold butter into small cubes and add to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This creates layers for a flaky texture. Add 120ml cold water gradually, stirring gently with a fork until the dough just comes together without being sticky. Form into a flat disk, wrap in cling film, and refrigerate for at least 20 minutes while you prepare the filling.
2PREPARE THE FILLING INGREDIENTS: Cut 400g beef chuck steak into small dice (approximately 5-8mm cubes), keeping the pieces relatively uniform so they cook evenly. Peel and finely dice 300g potatoes into similar-sized cubes to match the beef. Peel and dice 200g rutabaga into the same small cubes, which helps all ingredients cook at the same rate. Finely dice 150g onions into small pieces. Do not cook these vegetables beforehand; the raw vegetables will cook perfectly inside the pastry during baking.
3COMBINE THE FILLING: In a large bowl, combine the diced beef, potatoes, rutabaga, and onions. Season generously with 3g ground black pepper and additional salt to taste (approximately 5g, as the filling needs proper seasoning since it won't be pre-cooked). Mix thoroughly with your hands, ensuring the seasonings are evenly distributed throughout all the ingredients. The mixture should smell fragrant and well-seasoned.
4SHAPE THE PASTIES: Preheat your oven to 200°C (400°F). Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval shape approximately 20cm x 15cm and about 3mm thick. Place approximately 100-120g of the filling slightly off-center on each pastry oval, leaving a 1.5cm border. Fold the pastry over to create a half-moon shape and press the edges together firmly, then crimp the edges decoratively with your fingers or a fork to seal them completely and prevent any filling from leaking during baking.
5BRUSH WITH EGG WASH AND BAKE: Place the sealed pasties on a lined baking tray. Beat 1 egg yolk with 15ml water and brush this mixture over the top of each pasty to create a golden, glossy finish. Make a small slit (approximately 1cm) in the top of each pasty to allow steam to escape during cooking. Bake in the preheated 200°C oven for 45-50 minutes until the pastry is deep golden brown and crispy, and a knife inserted into the thickest part meets no resistance when testing the potato.
6REST AND SERVE: Remove the pasties from the oven and allow them to rest for 5 minutes on the baking tray before transferring to a wire rack. This brief rest allows the pastry to set slightly and makes them easier to handle. Serve warm or at room temperature, traditionally with a small bowl of gravy or with pickled onions and crusty bread on the side for a complete, satisfying meal.