🇬🇧 United KingdomCatalog recipe
Hand-crimped pastry parcels packed with diced beef, potato, onion and swede, baked until deep gold — still gripped by the thick crimped edge.
For 4 servings.
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Rub the butter and lard into the flour with a pinch of salt until crumbly; bind with ice water into a firm dough and rest in the fridge.
Toss the diced beef, potato, rutabaga and onion together and season well.
Roll out the dough and cut into four large rounds.
Pile the filling onto one half of each round, brush the edge with water, and fold over to seal.
Crimp the sealed edge firmly by hand into a tight rope.
💡 The crimp isn't decoration — it's the handle miners once held while eating with dirty hands.
Brush with the beaten egg and cut a small steam vent in the top of each.
Bake at 190°C/375°F until deep golden.
Cornish tin miners carried these underground, holding the thick crimped edge with soiled hands and often discarding it before eating the rest. The name is a protected regional term today, and the pasty is still sold hot from bakeries across Cornwall and beyond.
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