Cornish Beef Pasties

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“Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.”
2hrs 35mins

Ingredients Nutrition


  1. Sift flour into a mound on a clean working surface.
  2. Shape flour into a large ring, forming a high wall.
  3. Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
  4. Add half of the water and work into the central mixture with two table knives using cutting motions.
  5. Work the flour in carefully from the center of the ring, adding more water as needed.
  6. Mix until all the flour is added and the dough holds together.
  7. Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
  8. Refrigerate dough for at least one hour before using.
  9. Roll out dough on lightly floured surface to 1/8 inch thickness.
  10. Cut six, 6-inch circles from the pastry, marking the center of each lightly.
  11. Cook potatoes in boiling, salted water until crisp-tender, then drain.
  12. Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
  13. Combine meat, onion, salt and pepper.
  14. Mix well.
  15. Spread 1/6 of meat mixture evenly over potatoes.
  16. Moisten the edge of each pastry circle with cold water.
  17. Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
  18. Place on greased baking sheet, sealed side up.
  19. Brush top of pasties with the egg.
  20. Bake in preheated 400 degree oven for 10 minutes.
  21. Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.

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