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Easy British Cornish Pasty Recipe with Ground Beef and Vegetables
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Easy British Cornish Pasty Recipe with Ground Beef and Vegetables

A beginner-friendly British-inspired pasty made with savory ground beef, potato, rutabaga, carrot, and onion wrapped in flaky refrigerated pie crust. Fully cooking and cooling the filling before assembly makes these hearty handheld pies especially approachable.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil 15 mL
  • 1 small yellow onion finely diced, about 1 cup (150 g)
  • 1 pound lean ground beef 85% to 90% lean (454 g)
  • 1 medium Yukon Gold potato peeled and cut into 1/4-inch dice, about 1 1/2 cups (225 g)
  • 1 small rutabaga peeled and cut into 1/4-inch dice, about 1 cup (150 g)
  • 1 medium carrot peeled and cut into 1/4-inch dice, about 3/4 cup (90 g)
  • 2 tablespoons water 30 mL
  • 1 teaspoon kosher salt 6 g, plus more to taste
  • 1/2 teaspoon ground black pepper 1 g
  • 1 teaspoon dried thyme 1 g
  • 1 tablespoon Worcestershire sauce 15 mL
  • 2 packages refrigerated pie crusts four 9-inch rounds total, 28.2 ounces (800 g)
  • 1 large egg beaten with 1 tablespoon water (about 65 g total)

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
  • Add the ground beef and cook, breaking it into small crumbles, until no pink remains, about 5 to 6 minutes. Carefully drain off excess fat if needed.
  • While the beef cooks, combine the potato, rutabaga, carrot, and water in a microwave-safe bowl. Cover loosely and microwave on high for 4 to 5 minutes, stirring once, until the vegetables are just beginning to soften. Drain any water.
  • Stir the partially cooked vegetables, salt, pepper, thyme, and Worcestershire sauce into the beef mixture. Cook for 2 minutes, then taste and adjust seasoning if needed. Transfer the filling to a bowl or rimmed pan and let it cool for 10 minutes.
  • Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unroll the pie crusts and keep them cold until needed.
  • Place one quarter of the cooled filling on one half of each pie crust round, leaving a 3/4-inch (2 cm) border. Brush the border lightly with water. Fold the empty half of the dough over the filling to form a half-moon, then press the edges closed with a fork or crimp them with your fingers.
  • Cut two small steam vents in the top of each pasty. Arrange the pasties on the prepared baking sheet and brush the tops with the egg wash.
  • Bake until deeply golden brown and crisp, 22 to 26 minutes. Rest for 5 to 10 minutes before serving, as the filling will be very hot.