Cornish Pasties, فطاير اللحم والبطاطا

Cornish Pasties


Shortcrust pastry:

  • 2 1/2 cups flour
  • 4 oz butter, cut into small cubes
  • pinch of salt
  • cold water
  • Milk or 1 egg (to brush the pasties before baking)


  • 12 oz ground beef or diced steak
  • 2 medium potatoes, diced
  • 1 medium turnip or swede (rutabaga), diced
  • 1 medium onion, finely chopped
  • Salt and pepper, to taste


  1. Make the Pastry: Put the flour in a large bowl, add the salt, and rub the butter in with your finger tips until the mixture resembles fine bread crumbs. Add water slowly and mix with your hands or a fork until dough starts to come together. Use enough water to produce a pliable dough. Form into a ball, wrap in plastic, and chill in the fridge for 30 minutes.

  2. Make the Filling: In a saucepan, brown the beef, season with salt and pepper.  Add the potatoes and swedes and cook on low heat until the vegetables are almost done. Leave to cool completely. After the beef mixture has cooled, stir in the onions and mix.

  3. Divide the pastry into 10 balls.  Roll each ball on a lightly floured surface.

  4. Make into circles by cutting around a 6" plate.

  5. Fill the center of each circle with the beef and potato mixture.

  6. Pinch the edges together to create a crimped top.

  7. Brush with milk or egg wash and bake in a preheated oven at 450F for 10 minutes then lower the heat to 375F and cook for a further 40 minutes.