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British Cornish Pasty Recipe | Savory Vegetable Filling

By Beginnerbakes Editorial TeamPublished Apr 29, 2026 | Updated Jun 27, 2026
British 80 mins beginner-friendlyeasystep-by-stepsavory-bakesno-fusscomfort-foodpartysnackminimal-ingredients

British Cornish Pasty Recipe | Savory Vegetable Filling with measured ingredients, 80-minute total timing, 4-serving yield, oven settings, and step-by-step instructions.

British Cornish Pasty Recipe | Savory Vegetable Filling
Prep 40 min
Cook 40 min
Total 80 min
Servings 4
Difficulty easy
Cuisine British

Recipe Details

Prep40 min
Cook40 min
Total80 min
Servings4
Difficultyeasy
CuisineBritish
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Ingredients

Servings 4
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1/4 cup cold water (plus 1-2 tablespoons extra if needed)
  • 1 small onion, finely chopped
  • 1 medium potato, peeled and finely diced
  • 1 medium carrot, peeled and finely diced
  • 1/2 cup swede (rutabaga), peeled and finely diced
  • 1/2 cup frozen peas (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons vegetable oil
  • 1 egg, beaten (for egg wash, optional)
Measured ingredients for vegetable Cornish pasties
Measured ingredients for vegetable Cornish pasties

Instructions

  1. Make the pastry: in a large mixing bowl, combine the flour and salt.
  2. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  3. Add cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Add 1 to 2 extra tablespoons only if needed.
  4. Shape the dough into a ball, wrap it tightly, and chill in the refrigerator for at least 30 minutes.
  5. Prepare the filling while the dough chills: heat the vegetable oil in a frying pan over medium heat.
  6. Add the chopped onion and cook for 3 minutes, until softened but not browned.
  7. Add the diced potato, carrot, swede, black pepper, thyme, and rosemary.
  8. Cook the vegetables gently for 5 to 7 minutes, stirring often, until they begin to soften. Add peas if using and cook for 2 minutes more.
  9. Remove the filling from the heat and cool it to room temperature.
  10. Preheat the oven to 375 degrees F (190 degrees C) and line a baking tray with parchment paper.
  11. Divide the chilled dough into 4 equal portions.
  12. Roll each portion on a lightly floured surface into a circle about 7 inches, or 18 cm, wide.
  13. Place one quarter of the cooled vegetable filling on one half of each pastry circle, leaving a 1 inch border.
  14. Lightly wet the pastry edges with water, then fold the other half over the filling to form a semi-circle.
  15. Press the edges firmly together and crimp by folding the edge over itself to seal the pasty.
  16. Place the pasties on the prepared baking tray and brush the tops with beaten egg if using.
  17. Bake for 35 to 40 minutes, until the pastry is golden brown and fully cooked.
  18. Cool slightly before serving warm or at room temperature.
Vegetable Cornish pasties being filled and crimped before baking
Vegetable Cornish pasties being filled and crimped before baking

Tips

Equipment Needed

Use a large mixing bowl, rolling pin, frying pan, sharp knife, parchment-lined baking tray, and pastry brush if adding egg wash. A small bowl of water near your work surface helps seal the pastry edges cleanly.

Ingredient Prep Notes

Keep the butter and water cold for flaky pastry, then chill the finished dough before rolling. Dice the potato, carrot, swede, and onion finely so the filling cooks through inside the pastry without tearing it.

Oven Note

Preheat fully to 375 degrees F and bake on the middle rack for even browning. The pasties are ready when the crust is deep golden and firm on the bottom; add a few minutes if the underside still looks pale.

Easy Upgrade Ideas

Add cheddar, smoked paprika, chopped parsley, or a spoonful of cooked lentils to the cooled filling for a simple flavor boost. For a prettier finish, sprinkle the egg-washed tops with sesame seeds or flaky salt before baking.

Storage and Reheating

Cool baked pasties completely, then refrigerate them in an airtight container for up to 4 days. Keep parchment between layers if stacking so the pastry does not stick.

Freeze pasties for up to 2 months. Reheat refrigerated or thawed pasties on a baking sheet in a 325 degrees F oven until hot and crisp, rather than microwaving if you want the pastry to stay flaky.

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