Cornish Pasty-Style Hand Pies Recipe

Learn how to make authentic homemade Cornish pasty-style hand pies with this easy baking recipe. The best technique for creating flaky pastry filled with traditional beef and vegetable filling. Perfect for picnics, packed lunches or a hearty dinner with a side salad.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

6 hand pies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">450g plain flour, plus extra for dusting</li> <li class="ingredients-single-item">2g salt</li> <li class="ingredients-single-item">125g cold unsalted butter, cubed</li> <li class="ingredients-single-item">125g cold lard or vegetable shortening, cubed</li> <li class="ingredients-single-item">150-175ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">350g beef skirt or chuck steak, cut into 1cm cubes</li> <li class="ingredients-single-item">200g potato, peeled and diced into 1cm cubes</li> <li class="ingredients-single-item">150g swede (rutabaga), peeled and diced into 1cm cubes</li> <li class="ingredients-single-item">100g onion, finely diced</li> <li class="ingredients-single-item">2 tsp fresh thyme leaves</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tsp freshly ground black pepper</li> <li class="ingredients-single-item">25g butter, cut into small pieces</li> <li class="ingredients-single-item"><strong>For the egg wash:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Round cutter or plate (about 20cm diameter)</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. Sift the flour and salt into a large bowl. Add the cold cubed butter and lard, then use your fingertips to rub the fat into the flour until the mixture resembles breadcrumbs. Working with cold fat is crucial as it creates pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, mixing with a knife until the dough begins to come together. You may not need all the water – stop adding when the dough just holds together. The less you handle the dough, the flakier your pastry will be. Form the dough into a ball, wrap in cling film, and chill for at least 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your filling. Combine the diced beef, potato, swede, onion, thyme, salt and pepper in a large bowl. Mix thoroughly but gently to distribute the seasonings without bruising the vegetables. The raw filling allows flavors to meld during baking and prevents a dry interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 170°C (fan)/190°C/gas mark 5 and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and divide it into 6 equal pieces. On a lightly floured surface, roll each piece into a circle about 20cm in diameter and 3-4mm thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place approximately 150g of filling slightly off-center on each pastry circle, leaving at least a 1.5cm border. Dot the filling with small pieces of butter – this melts during baking to create moisture and richness inside the pasty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Brush the pastry edge with a little water, then fold the dough over to form a half-moon shape. Press the edges together firmly to seal. Now for the traditional crimping: starting at one corner, fold the edge over and pinch with your fingers, then fold over the next section and pinch again, continuing along the entire edge to create a rope-like crimp. This distinctive edge serves a practical purpose – it creates a seal that keeps juices inside and provides a handle for eating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the pasties to the prepared baking sheet, spacing them well apart. Cut a small steam vent in the top of each pasty. Brush generously with the egg wash – this gives the pasties their characteristic golden shine and helps with browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 50-55 minutes until deeply golden brown. If they start to brown too quickly, cover loosely with foil. The long cooking time is essential to properly cook the raw filling and create a rich gravy inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and allow to rest for at least 10 minutes before serving – the filling will be extremely hot! This resting time also allows the juices to redistribute throughout the filling. Pasties can be served warm or at room temperature. They'll keep for 2 days in an airtight container in the refrigerator or can be frozen for up to 3 months. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cornish Pasty-Style Hand Pies?

Traditional Cornish pasty-style hand pies require plain flour, butter, lard, beef skirt or chuck steak, potato, swede (rutabaga), onion, fresh thyme, and seasonings. The distinctive pastry uses both butter and lard for optimal flakiness, while the filling combines meat and root vegetables.

How to cook Cornish Pasty-Style Hand Pies at home?

Learn how to cook Cornish Pasty-Style Hand Pies by first making flaky pastry with cold butter and lard, then filling with raw diced beef, potatoes and swede. Shape into half-moons, create the distinctive crimped edge, brush with egg wash and bake at 170°C fan for about 50 minutes until golden. The long cooking time allows the filling to create its own rich gravy inside.

What's the secret to achieving a truly flaky pastry crust for hand pies?

The secret lies in using very cold fats (butter and lard), minimal handling of the dough, and proper chilling before rolling. These techniques prevent the fat from melting too early in the process, creating steam pockets during baking that result in those desirable flaky layers in the final pastry.

Can I freeze unbaked hand pies for later cooking?

Yes, you can freeze assembled but unbaked hand pies for up to 3 months. Place them on a baking sheet until frozen solid, then transfer to freezer bags. When ready to bake, brush with egg wash and cook from frozen, adding about 15-20 minutes to the cooking time.

What are traditional alternatives to beef for authentic Cornish-style pasties?

While beef is most common, traditional alternatives include lamb, pork, or even fish in coastal areas. Vegetarian versions use extra root vegetables with cheese. Miners historically had different fillings at each end—savoury main at one end and sweet fruit for dessert at the other.

Want to try something else in ...