Beef & Onion Cornish Pasties | Hand-pies

Dive into this easy recipe. Classic British hand-pies filled with tender chunks of beef and sweet caramelized onions, all encased in a flaky, golden pastry. Each bite offers a hearty, comforting taste of this famous Cornish pasty, perfect for on-the-go lunches or a cozy meal. Rustic yet refined, these pasties promise a savory delight with every gravy-filled mouthful. A breeze to throw together. Cheers! 🥧🇬🇧

Ingredients

1lb/454g Beef, cubed small, 1/4"/7mm

1Tbs Vegetable oil

1 large Onion, finely chopped

1Tbs Vegetable oil

2C/473ml Beef stock

2Tbs Butter

2Tbs Flour

1/2 tsp Salt

1/4 tsp Pepper

1 Bay leaf

1/2tsp dried Thyme

1 sheet of frozen Puff Pastry - defrosted [or make your own pastry]

1 Egg & a little milk for egg wash

Method

Add the oil to a saucepan, when hot, add all the beef at once. Stir to brown lightly 3-4 minutes. Remove beef and any juices to a bowl and set aside.

In the same pan, add the second Tbs of oil & butter, then add the onions, saute for about 5 minutes until translucent.

Add the salt & pepper, bay leaf and thyme - stri for one minute.

Add flour and mix well for one minute.

Return meat/juices to the pan and mix well for a minute, add the beef stock and stir.

Bring to a simmer, simmer for 30-60minutes partially covered until beef is tender.

If the sauce is too thin, mix 1tbs cornstarch and 1tbs water together, slowly add to pan until the right consistency is reached. If the sauce is too thick, add a little beef stock.

Taste and adjust seasoning. This will thicken as it cools.

Allow to cool to room temp before stuffing you pasties. This can be made up to 2 days in advance and refrigerated.

Oven: Middle shelf. Preheat to 425F/220C - we will turn the heat down later.

Gently open your defrosted puff pastry. Dust work surface & pastry lightly with flour if sticky. Cut pastry into 4 equal rectangles.

Place a generous rounded tablespoon or two, on the pastry, off center but not touching the side. Brush entire inside of pastry with egg wash, fold pastry over the meat and gently press the edges together with your finger to seal. Brush with egg wash. Use a floured fork to crimp the edges of the pasty. Cut three small slits on the top to allow steam to vent.

Place on parchment lined baking tray and place in oven. Bake for 10 minutes at the high temperature, then turn the oven down to 350F/176C and bake for 40 minutes until golden and puffed up.

Allow to cool on a wire rack for 15 minutes before eating. Enjoy, they are amazing!