Cornish steak pasty
These traditional Cornish-style pasties are filled with hearty vegetables and encased in beautifully flaky, buttery pastry. Featuring tender rutabaga, potato, and beef (or your choice of filling), they’re baked to golden perfection - ideal for a comforting meal or a portable lunch.
Updated : 10 October, 2025
Easy
More than 1 hour.
Ingredients
For the pastry
500 grams
Flour
1 teaspoon
Salt
250 grams
Butter
For the filling
150 grams
Rutabaga
250 grams
Potato
100 grams
Onion
400 grams
Beef steak
1
Eggs
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the pastry, sift the flour and salt into a bowl. Add half the butter and rub it in gently with your fingertips until the mixture resembles fine breadcrumbs. Stir in the remaining butter and 150ml/5½fl oz of ice-cold water, mixing until a soft dough forms.
Step 2
Knead the dough briefly until smooth, then roll it into a rough rectangle. Fold the bottom third of the dough up, then fold the top third down over it. Wrap the dough and chill for 30 minutes.
Step 3
Unwrap the dough and roll it out again on a lightly floured surface to form a rectangle, repeating the same folding process: bottom third up, top third down, and roll out once more until no visible butter remains. Fold again, wrap, and chill for another 30 minutes.
Step 4
Slice the rutabaga and potatoes into thick chip, choppe the onion, cut the steak into small pieces. Add salt and pepper. Mix everything.
Step 5
Once chilled, roll out the dough on a floured surface to a thickness of 3mm/⅛in. Cut out four 20cm/8in discs and spoon equal portions of the filling into the centre of each. Lightly brush the edge of one half of each pastry disc with water.
Step 6
Bring the edges together over the top of the filling and press to seal. Starting from one side, fold in the corner, then fold 2.5cm/1in of the edge inward. Continue folding along the edge to form a rope-like crimp that securely seals the pasty.
Step 7
Place the pasties on a greased baking sheet and brush with beaten egg. Chill for 1 hour.
Step 8
Preheat the oven to 180C and bake the pasties for 1 hour, turning the tray halfway through for even browning.
Step 9
Serve warm, straight from the oven, with their perfectly golden crust and hearty rutabaga-filled interior.