Cornish Beef Pasties: The Ultimate Handheld Meal from Cornwall

For the Shortcrust Pastry:

For the Traditional Filling:

For Assembly:

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
Add Liquid: Mix the ice water and vinegar. Gradually add to the flour mixture, stirring with a fork until the dough just begins to clump together.
Form the Dough: Turn the dough out onto a lightly floured surface and gently knead 2-3 times just to bring it together. Divide into 4-5 equal balls, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).

Dice Everything Finely: The key to a proper pasty is a fine, uniform dice (roughly ¼-inch cubes) for the beef and vegetables. This ensures even cooking and the right texture.
Combine in a Bowl: In a large bowl, combine the diced beef, potato, swede, and onion. Sprinkle with the salt and pepper and toss thoroughly to mix.

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll Out the Dough: On a floured surface, roll one disc of dough into a circle about 8-9 inches in diameter.
Add the Filling: Pile a generous amount of the filling mixture (about 1½ cups) onto one half of the circle, leaving a 1-inch border. Dot the top of the filling with a few pieces of the diced butter.
The Crimp is Key: Brush the edges of the pastry with water. Fold the bare half of the pastry over the filling to create a D-shape. Press the edges together to seal.
Crimp the Edge: Now, working from one end, twist and fold the sealed edge over itself to create the classic, rope-like Cornish crimp. This sturdy seal is traditional and prevents leaks. Repeat with remaining dough and filling.

Egg Wash: Place the assembled pasties on the prepared baking sheet. Brush the tops generously with the beaten egg. This gives them a beautiful, glossy, golden finish.
Vent: Use a sharp knife to make 2-3 small slits in the top of each pasty to allow steam to escape.
Bake: Bake for 20 minutes at 400°F (200°C), then reduce the heat to 350°F (180°C) and bake for another 25-35 minutes, until the pastry is deep golden brown and you can see the filling bubbling through the steam vents.
Cool Slightly: Let the pasties cool on the pan for at least 10-15 minutes before eating—the filling will be extremely hot!

Keep Everything Cold: The secret to flaky pastry is cold butter and cold water. Handle the dough as little as possible to prevent the butter from melting.
Dice, Don’t Mince: The filling should be distinct pieces of vegetable and beef, not a mush. A fine dice is traditional.
The “Initials” Tradition: Legend says miners would mark their pasties with their initials. Feel free to carve initials into the crust before baking!
Don’t Skimp on the Crimp: A well-crimped edge is the hallmark of an authentic pasty. It’s not just decorative; it’s functional.
The Gravy Inside: The butter and moisture from the vegetables create a delicious gravy inside the pasty as it bakes. There’s no need to add extra liquid.