Growing Chefs! Ontario Cornish Pasties

Cornish Pasties

Pasties were traditionally a lunch for miners; they would carve their initials into the pastry to identify their lunch, and would heat them up by flipping over their tin pail and putting a candle underneath it to warm it through.
6 pasties


3 cups all purpose flour3/4 teaspoon salt1/2 cup unsalted butter, cold1 large egg, beaten 3 to 5 tablespoons water2 teaspoons white vinegar Egg wash, 1 large egg beaten with 1 tablespoon water


3/4 pound (340 grams) lean ground beef1/2 cup rutabagas, parsnips, or turnips, peeled and diced1/2 cup onion, diced1 cup potatoes, peeled and diced1 tablespoon fresh thyme, minced (or substitute 1 teaspoon dried thyme)1/2 teaspoon salt1/4 teaspoon pepper
Bowls various sizesCutting boardChef’s knifeParing knifeWooden spoonsMeasuring cupsMeasuring spoonsPlastic wrapRolling pinSmall round plate to use as a templateParchment paperSheet panWhiskPastry brushDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Whisk together flour and salt in a large bowl.

Mix together egg, vinegar, and 3 tablespoons of water in a small bowl.

Dice the butter into small pieces about 1 cm. cubed.

Add the butter into the large bowl with flour, and mix together with your fingertips until there are pieces of butter that are about pea sized.

Pour the egg and vinegar mixture over the butter and flour, and gently stir together with a wooden spoon until the mixture forms a rough dough. Add the additional water if needed, and knead the dough a few times until the dough appears smooth.

Cut the dough into 6 even pieces, shaping them into a disc. Wrap with plastic wrap and place in the fridge to rest for 30 minutes.

Peel and dice rutabagas into cubes about 1 cm.

Cut onion in half, leaving root end intact. Cut the onion almost to the tip about 1 cm apart, and then turn onion and dice into 1 cm pieces.

Peel and dice potatoes into cubes about 1 cm.

Remove thyme from stem and mince, or measure if using dried thyme.

Combine ground beef, rutabaga, onion, potato, thyme, pepper, and salt in a large bowl with a wooden spoon.

Get Cooking!

Preheat oven to 400°F, line a baking sheet with parchment paper.

Take the pastry out of the fridge, and roll a piece into a circle approximately 8 inches, use a small plate as a template. Trim the edges with a paring knife.

Place ½ cup filling in the centre of the pastry. Brush the edges of the pastry with water, and bring the two sides of the pastry together.

Pinch together the edges of the pastry, like you would when fluting a pie. It should look like a stegosaurus back. Turn up the ends of the pastry to resemble small horns.

Cut a design or your initials into the pastry with a paring knife to vent the steam. Place the pastry standing up with the fluted edge at the top on the baking sheet.

Continue this process until all pastry and filling is used up.

Brush each pastry with an egg wash, 1 large egg beaten with 1 tablespoon water.

Bake pasties at 400°F for the first 15 minutes, then reduce the temperature to 350°F and bake for another 25 to 30 minutes. Remove from the oven and serve warm.