My Pasty Recipe is a traditional Cornish Pasty that was a staple in the Minnesota, Wisconsin, and Michigan areas back in the olden days. Pasties are meat and vegetable-filled pastry pockets that are warm, hearty, and delicious. Wrap them in foil and bring them for lunch, or make a bunch for dinner.

Cornish Pasty Recipe

I would guess a large number of you have never heard of these. I didn't even know how to pronounce them until I was well into my teenage years (PAST-EE), and we have stores in my home town devoted to making ONLY these little pockets of awesomeness.

Rightly so, because when done well these are one of the best meals there is.

These homemade pasties are the real deal. Buttery crust, rustic meat and veggie filling, and baked low and slow until golden. We’re talking flaky pastry wrapped around a hearty mix of beef, pork, potato, rutabaga, and carrot. Classic Cornish-style, with a little smoky flavor from baking on a pellet grill. It’s a hand-held meal that eats like comfort food and works great for lunches, road trips, or cold weather dinners.

The crust is half butter, half shortening. That gives it flavor and flake without being fussy. It rolls out easy and holds its shape after baking, so you get a nice balance of tender and sturdy.

Inside, you’ve got a mix of ground meat and diced root vegetables. It’s a simple filling, but the flavors build while baking. Add a little gravy or ketchup on the side and you're set.

They freeze well, reheat great, and feed a crowd. This is the kind of meal that keeps people full and happy, no matter what the day throws at them.

Why You’ll Love This Dish

• Flaky Buttery Crust – Easy to make, rolls out smooth, and bakes up golden.
• Hearty Filling – Ground meat and root veggies pack a ton of flavor in every bite.
• Meal Prep Friendly – Make a batch, freeze some, and reheat when needed.
• Smoky Oven Bake – Baking on the pellet grill adds an extra layer of flavor.
• Comfort Food Classic – It’s nostalgic, filling, and always a hit with the crowd.

Try my Traeger Pasties, too!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Flour – The base of the crust. Use all-purpose for the right texture.
• Salted Butter – Adds flavor and helps create flakiness in the dough. Use cold for best results.
• Butter-Flavored Shortening – Gives the dough structure and tenderness. Keep it chilled.
• Ice Cold Water – Helps bring the dough together without melting the fat.
• Ground Beef – Adds richness and depth to the filling.
• Ground Pork – Lends moisture and extra flavor. Balances the beef nicely.
• Rutabaga – Traditional root vegetable for pasties. Earthy and firm when baked.
• Carrot – Sweet and softens up nicely in the filling.
• Onion – Adds savory notes and blends well with the meat.
• Russet Potato – Starchy and hearty. Helps bind the filling.
• Fresh Parsley – Adds brightness and a touch of color.
• Salt & Pepper – For seasoning throughout.
• Egg + Milk – For brushing the tops and helping the crust brown evenly.

Try my Traeger Pot Roast!

How To Make This Recipe

1. Make The Dough – Cut butter and shortening into flour by hand until pea-sized chunks remain. Add water and mix until a crumbly dough forms. Chill for 30 minutes.

2. Prep The Filling – Dice vegetables into small cubes.

3. Mix and Season – Mix with meats, parsley, and season well with salt and pepper.

4. Portion Dough – Divide dough into 6 pieces.

5. Roll Out – Roll out each into a circle.

6. Add Filling – Place meat and veg on one side of the dough.

7. Seal – Fold, seal, and crimp the edges.

8. Brush And Vent – Place on parchment-lined pan. Brush with egg wash and cut three steam vents on each.

9. Bake – At 350°F for 1 hour or until the crust is golden and crisp.

Tips For Great Pasties

• Season well – They key to a really good pastie is seasoning each layer of ingredients really well, so give that meat a good dose of salt and pepper before topping it with the veggies. Then go ahead and salt and pepper those veggies too.

Try our Chicken Pot Pie!

Recipe FAQ

These were a hit with even the pickiest of my kids, which kind of shocked me because OMGosh!!! Vegetables!!!! Even ONION!!! AHHHHHHH!!!! Guess the flaky pie crust won them over.