Cornish Pasty with Sourdough Discard Shortcrust Pastry

Try this buttery shortcrust pastry (aka pie crust dough) made with sourdough discard in this Cornish pasty recipe!

This pastry recipe is easy to put together and makes an incredible flaky crust for this recipe or others requiring pie dough.

Disclaimer: I am an American, but love to try recipes from all over the world and use sourdough in these inspired recipes. For a true traditional version made without sourdough, check out The Hedgecombers traditional Cornish pasty recipe which includes some important warnings against non-traditional ingredients.

What is a Cornish Pasty?

​This dish comes from Cornwall in the southwest corner of England in the UK.

​It is essentially a savory pie filled with substantial vegetables and skirt steak wrapped in a flaky crust that you can hold.

If you grew up in the United States, you might be familiar with hot pockets… these are waaaay better but similar idea.

Read more about the dos and don’ts of making these and about their origins in the version linked above.

Ingredients to make Cornish Pasty with Sourdough Discard Shortcrust Pastry

Here is the recipe to make Cornish Pasty with Sourdough Discard Shortcrust Pastry. It makes 6 generously sized pasties (hand pies):

• For the Sourdough Discard Shortcrust Pastry
  • 400g (2 and 2/3 cups) all purpose flour
  • 12g (2 teaspoons) sea salt
  • 226g (1 cup or 2 sticks) unsalted butter cold and cut into 1/2-inch cubes
  • 200-225g (about 3/4 cup) sourdough discard
  • 40-50g (2 to 3 1/2 tablespoons) cold water
• For Cornish-inspired pasty
  • 340g or 3/4 lb Skirt steak, diced into 1/4 to 1/2-inch pieces
  • 1 Yellow onion (about 150 grams), diced fine
  • 4 medium-sized potatoes*(about 300-340 grams), cut into slices (chipped or cut like scalloped potatoes)
  • 85g (6 T.) salted butter
  • salt and pepper, to taste
• For the egg wash
  • 1 egg
  • 1 t. water

*I recommend Yukon gold potatoes for tender skin and great flavor. Other potatoes work well. If the skin is too rough, consider peeling and cut off any eyes on your potatoes.

Recommended Tools for Cornish Pasty with Sourdough Discard Shortcrust Pastry

• Large Glass Mixing Bowl
• Pastry cutter or pastry blender
• Rolling pin
• Steak Knife
• Parchment Paper
• Pastry brush
• Silicone Oven Mitts
• Baking Pans
• Cooling Rack

See the full list of my recommended essentials here:  Amazon idea list of Tools All Bakers Need (see affiliate disclosure)

About Sourdough Discard

You can discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture.

Sourdough discard recipes are a good use of excess sourdough starter (also known as leftover sourdough discard) and reduce food waste.

Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.

Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.

Check out these other posts with videos: 

• What is sourdough discard?
• Why use Sourdough Discard?
• How to Store Sourdough Discard for Starter Discard Recipes
• How to use Sourdough Discard
• How to make your OWN sourdough starter from scratch

Why Use Sourdough Discard in Shortcrust Pastry?

I love using sourdough discard in recipes like this one because it adds a more complex flavor to a commonly plain recipe: pastry dough.

​It also makes the dough more digestible when left to rest. In order to keep the butter from softening, use the fridge to store the dough until you shape it.

The rest also makes the dough easier to roll out and work with.

And if you bake a lot of sourdough, this is another great way to reduce food waste by using leftover sourdough discard.

​Use this recipe in place of traditional shortcrust pastries and as a sourdough pie crust recipe.

How to Make Cornish Pasties with Sourdough Discard Shortcrust Pastry

These savory pies are a complete meal with the crust, vegetables, and meat. The process of making them is easier than you’d guess.

First, you’ll make the pastry dough in advance of assembling the pasties to give the dough time to rest in the fridge.

Then, you’ll prepare the savory filling ingredients, shape, fill and bake these savory pies.

These also freeze well for your own healthy DIY hot pockets!

Ingredients

• 400g (2 and 2/3 cups) all purpose flour
• 12g (2 teaspoons) sea salt
• 226g (1 cup or 2 sticks) unsalted butter cold and cut into 1/2-inch cubes
• 200-225g (about 3/4 cup) sourdough discard
• 40-50g (2 to 3 1/2 tablespoons) cold water

Step-by-Step Guide: Making the Sourdough Discard Shortcrust Pastry

1. Mix the Dry Ingredients: Combine the flour and salt in a bowl.
2. Add the Butter: Dice up the cold butter and place into the flour mixture. Use a pastry cutter* to cut the butter into the flour until the pieces of butter are dispersed well and are no bigger than the size of a pea.
3. Incorporate the Sourdough Discard: Pour in the sourdough discard. Use the pastry cutter or a plastic rounded dough scraper to mix the sourdough discard into the flour mixture until well incorporated.
4. Form the Dough: Gradually add cold water and mix until a dough forms. Use a rounded plastic dough scraper or your hands (don’t over handle the dough since you want to keep the butter from melting). Wrap the dough in plastic or place in a clean bowl covered with plastic or cambro container and refrigerate for at least 30 minutes.
5. Optional Ferment: For more flavor and better digestibility, leave the dough in the fridge for 3 to 12 hours.**
6. Divide Dough: For making Cornish inspired pasties with this dough, divide it into six equally sized pieces (about 150 grams each if you have a scale).
7. Roll Out the Dough: After resting, roll the dough out on a lightly floured work surfacefor assembling the pasties.

*You can use a food processor instead of a pastry cutter.

**After this step, you can use the sourdough discard pie crust dough in your chosen recipe (if you aren’t making these savory hand pies). If you’re making savory hand pies, make sure your savory fillings are prepared before you take your dough out of the fridge.

Ingredients for Traditional Cornish Pasty Filling

• 340g or 3/4 lb Skirt steak, diced into 1/4 to 1/2-inch pieces
• 1 Yellow onion (about 150 grams), diced fine
• 4 medium-sized potatoes*(about 300-340 grams), cut into slices (chipped or cut like scalloped potatoes)
• 85g (6 T.) salted butter
• salt and pepper, to taste

Assembling the Cornish Pasties

1. Preheat the Oven: Preheat the oven to 350°F (177°C)
2. Roll the Dough: Roll out each ball of pastry dough into a thin circle that is about 10 inches in diameter. Use a dusting of flour on the rolling pin and on the work surface to make sure the dough doesn’t stick. Flip it over between every few rolls to make sure it is not sticking to the table and maintains a coating of flour.
3. Fill the Pasties: Portion out the filling ingredients evenly into the center of each circle. Make sure the ingredients are intermixed evenly for the best mixing of flavors.
4. Add butter and seasoning: Add one tablespoon of salted butter over the filling ingredients. Then sprinkle on a generous amount of sea salt and black pepper* (some freshly cracked pepper is a great touch!)
5. Seal the Edges: Fold the pastry over and press the edges together to seal. For a more finished look, you can make a crimped edge by pressing with the tines of a fork or create a folded pattern over the seam.
6. Transfer to a Baking Sheet: Once the filling is securely sealed in the pastry, place it onto the baking sheet (I recommend lining the baking sheet with a sheet of parchment for a cleaner bake). You could probably fit three of the Cornish pasties on the baking sheet.
7. Egg Wash: Whisk the egg and small amount of water together. Use a pastry brush to generously brush on the egg wash over the entire surface of the hand pie and the sealed edge.
8. Bake the Pasties: Bake at 350°F (177°C) for 45-55 minutes, until the crust is golden brown and crisp.

Storing Leftover Hand Pies

If you have leftovers after baking, let them cool completely.

Then, store them in an airtight container like a glass container with a lid or on a plate covered with plastic wrap.

Enjoy within 5 days and reheat for 7 to 15 minutes at 350°F (177°C) until an internal thermometer reads 165°F.

How to Freeze Cornish Beef Pasties

These make a great frozen meal that can be frozen unbaked and then baked from frozen later.

After the pasty has been sealed, skip the egg wash step, and the pasty (or several from the batch) on a rimmed cookie sheet* to do a par-freeze.

Freeze the beef pasties for one hour, then take them out and transfer into a freezer safe gallon bag.

Seal the freezer bag except for about an inch and remove as much of the air as possible by gently pressing the air out or using a straw to draw out the air.

Fully seal the bag and write the date and contents on the bag. Store in the freezer for up to two months.

To bake them, preheat your oven to 350°F (177°C), prepare the egg wash, place the frozen pastries on a parchment lined cookies sheet, egg wash, and bake for 55-70 minutes.

Read more about freezing your dough or other baked goods in this post: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)

*Make sure the cookie sheet fits into your freezer.

Optional Variations

You could use this method and delicious sourdough discard butter pastry dough to make other hand pie creations*. Here is some inspiration:

• You can add some sautéed mushrooms and herbs like thyme for more nuanced flavor and texture.
• Mushrooms and bell peppers are delicious but sautéing them will remove excess moisture for better results in the savory hand pie.
• Ground beef cooked and seasoned with Mexican seasoning and shredded Monterey Jack cheese, add some diced onion, and peppers for a more substantial hand pie.
• For a vegetarian option, swap the beef skirt steak for minced sautéed mushrooms (cremini, portabella, or lions mane are great options).
• Or use a combination of potatoes, onion, and herbs for a simpler vegetarian option
• For a sweeter version, try thinly sliced baking apples (e.g., Granny Smith, Mutsu), berries, pear slices, or peach slices mixed with 2-4 tablespoons of sugar for each cup of fruit. A little bit of cinnamon, clove, ginger, and or nutmeg are also great spices to amplify the flavor of the sweet filling.

More Sourdough Discard Recipes

• Easy Overnight Sourdough Waffles (Discard Sponge Method)
• Easy Chicken and Sourdough Discard Dumplings Recipe 
• Easy Overnight Sourdough Muffins MASTER Recipe
• The Best Tender Sweet Sourdough Discard Scones (Shortcake)
• The Best Sourdough Discard Graham Crackers Recipe
• Easy Savory Sourdough Discard Crackers Recipe

Savor and Share

We had so much fun making and enjoying these! It was delicious paired with a green salad.

Share the recipe with a friend who loves delicious sourdough recipes.

After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker

Just getting started with sourdough?

A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!

Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

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Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Living Bread Baker posts mentioned

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What is a sourdough starter?

Easy Overnight Sourdough Waffles (Discard Sponge Method)

Chicken and Sourdough Discard Dumplings Recipe 

Easy Overnight Sourdough Muffins MASTER Recipe

The Best Tender Sweet Sourdough Discard Scones (Shortcake)

The Best Sourdough Discard Graham Crackers Recipe

Easy Savory Sourdough Discard Crackers Recipe

Shop this post

4-qt Cambro container

Food scale

Parchment baking sheets

FREE Sourdough Quick Start Guide

Sourdough Time Planning Workbook & Baking Journal

My Intro. to Sourdough online course

My sourdough starter

Breadtopia live starter

Cultures for Health starter

This post contains affiliate links. Read my policy here.

Print Recipe

Cornish Pasty with Sourdough Discard Shortcrust Pastry

Here is the recipe to make Cornish Pasty with Sourdough Discard Shortcrust Pastry. It makes 6 generously sized pasties (hand pies):

Equipment

• Large Glass Mixing Bowl
• Pastry cutter or pastry blender
• Steak Knife
• Parchment Paper
• Pastry brush
• Silicone Oven Mitts
• Baking pans
• Cooling Rack

Ingredients

For the Sourdough Discard Shortcrust Pastry

• 400 g all purpose flour 2 and 2/3 cups
• 12 g sea salt 2 teaspoons
• 226 g unsalted butter cold and cut into 1/2-inch cubes 1 cup or 2 sticks
• 200-225 g sourdough discard about 3/4 cup
• 40-50 g cold water 2 to 3 1/2 tablespoons

For Cornish-inspired pasty

• 340 g or 3/4 lb Skirt steak diced into 1/4 to 1/2-inch pieces
• 1 Yellow onion about 150 grams, diced fine
• 4 medium-sized potatoes* about 300-340 grams, cut into slices (chipped or cut like scalloped potatoes)
• 85 g 6 T. salted butter
• salt and pepper to taste

For the egg wash

• 1 egg
• 1 t. water

Instructions

• Mix the Dry Ingredients: Combine the flour and salt in a bowl.
• Add the Butter: Dice up the cold butter and place into the flour mixture. Use a pastry cutter* to cut the butter into the flour until the pieces of butter are dispersed well and are no bigger than the size of a pea.
• Incorporate the Sourdough Discard: Pour in the sourdough discard. Use the pastry cutter or a plastic rounded dough scraper to mix the sourdough discard into the flour mixture until well incorporated.
• Form the Dough: Gradually add cold water and mix until a dough forms. Use a rounded plastic dough scraper or your hands (don't over handle the dough since you want to keep the butter from melting). Wrap the dough in plastic or place in a clean bowl covered with plastic or cambro container and refrigerate for at least 30 minutes.
• Optional Ferment: For more flavor and better digestibility, leave the dough in the fridge for 3 to 12 hours.**
• Divide Dough: For making Cornish inspired pasties with this dough, divide it into six equally sized pieces (about 150 grams each if you have a scale).
• Preheat the Oven: Preheat the oven to 350°F (177°C)
• Roll the Dough: Roll out each ball of pastry dough into a thin circle that is about 10 inches in diameter. Use a dusting of flour on the rolling pin and on the work surface to make sure the dough doesn't stick. Flip it over between every few rolls to make sure it is not sticking to the table and maintains a coating of flour.
• Fill the Pasties: Portion out the filling ingredients evenly into the center of each circle. Make sure the ingredients are intermixed evenly for the best mixing of flavors.
• Add butter and seasoning: Add one tablespoon of salted butter over the filling ingredients. Then sprinkle on a generous amount of sea salt and black pepper* (some freshly cracked pepper is a great touch!)
• Seal the Edges: Fold the pastry over and press the edges together to seal. For a more finished look, you can make a crimped edge by pressing with the tines of a fork or create a folded pattern over the seam.
• Transfer to a Baking Sheet: Once the filling is securely sealed in the pastry, place it onto the baking sheet (I recommend lining the baking sheet with a sheet of parchment for a cleaner bake). You could probably fit three of the Cornish pasties on the baking sheet.
• Egg Wash: Whisk the egg and small amount of water together. Use a pastry brush to generously brush on the egg wash over the entire surface of the hand pie and the sealed edge.
• Bake the Pasties: Bake at 350°F (177°C) for 45-55 minutes, until the crust is golden brown and crisp.
• Cool for 10-20 minutes before enjoying. Cutting them in half after baking will help them cool more quickly.

Notes

*I recommend Yukon gold potatoes for tender skin and great flavor. Other potatoes work well. If the skin is too rough, consider peeling and cut off any eyes on your potatoes.