Frequently asked questions

What is a Cornish pasty?

A traditional Cornish pasty is a handheld savory pie filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga) and onion. They were traditionally made for workers to take into the mines in and around Cornwall, so the pastry was designed to be sturdy enough to survive transport. Pasties are often served at pubs, and popular as a portable lunch for picnics.

What is the difference between a pasty and a Cornish pasty?

While there are similarities between different regional pasties, you can identify a Cornish pasty by its shape: semi-circular and side-crimped along the curve.

Notes from the Food & Wine Test Kitchen

If you like, you can make the pastry dough in a food processor. Pulse the flour and salt together to combine them, then pulse in the lard and butter until coarse crumbs form. With the food processor on, slowly drizzle in the ice water and vinegar until a dough begins to form, then transfer the dough to the work surface and knead as directed. You can use a fork to crimp the edges together if you like.

Make ahead

The pastry dough can be made up to three days in advance and kept, well wrapped, in the refrigerator. Make sure to allow the dough to come to room temperature for about 15 minutes before rolling it out.

You can freeze uncooked pasties for up to a month. After forming the pasties and brushing them with an egg wash, place them in an even layer on a large rimmed baking sheet. Freeze the pasties, uncovered, until firm, about 1 hour. Transfer them to a resealable freezer-safe plastic bag until you are ready to bake. Bake the pasties from frozen at 425°F for 25 minutes, then reduce the heat to 350°F and bake for 25 minutes until they are golden brown.

Ingredients

Pastry

3 cups (about 12 3/4 ounces) all-purpose flour
3/4 teaspoon kosher salt
1/4 cup cold lard, cubed
1/4 cup unsalted butter, cubed
2 teaspoons apple cider vinegar
6 to 8 tablespoons ice water

Filling

3/4 pound skirt steak, cut into 1/2-inch cubes
1/2 cup chopped yellow onion (from 1 small [6-ounce] onion)
1/2 cup chopped rutabaga (from 1 small [6-ounce] rutabaga)
1/2 cup chopped peeled russet potato (from 1 small [6-ounce] potato)
1/2 cup chopped peeled carrot (from 1 medium [4-ounce] carrot)
1 tablespoon finely chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon black pepper
1 large egg
1 tablespoon tap water

Directions

Prepare the Pastry

Whisk together flour and salt in a large bowl. Using a pastry blender, cut in lard and butter until mixture resembles coarse crumbs. Drizzle vinegar and 6 tablespoons of ice water over flour mixture; toss until a shaggy dough forms and mixture holds together when squeezed, adding remaining 2 tablespoons water, 1 tablespoon at a time, if needed, if mixture appears dry. Transfer to a clean work surface; knead until dough is smooth and elastic, about 8 minutes. Divide dough into 6 equal pieces (about 3 3/4 ounces each). Wrap each piece in plastic wrap, and refrigerate at least 30 minutes or up to 3 days.
Meanwhile, Prepare the Filling

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside. Stir together steak, onion, rutabaga, potato, carrot, thyme, salt, and pepper in a large bowl; set aside. Whisk together egg and water in a small bowl; set egg wash aside.
Remove pastry pieces from refrigerator, and unwrap. Roll each piece into a 9-inch round (1/16-inch thick) on a clean work surface. Place about 2/3 cup Filling in an even layer on 1 side of each dough round, leaving about 1/2-inch border. Brush edges lightly with egg wash. Fold dough in half over filling to allow edges to meet. Fold edges over, and crimp together to seal. Place in even layer on prepared baking sheet. Brush pasties all over with egg wash.
Bake in preheated oven for 20 minutes. Without removing pasties from oven, reduce oven temperature to 350°F; bake at 350°F until golden brown, 20 to 25 minutes. Serve warm or at room temperature.