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A cornish pasty split open to reveal the inside of the pasty. Tried & Tested

Cornish pasty

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3.5 stars based on 2 ratings

True Cornish pasties are made with steak, potato and swede. We have made  proper pasty pastry which uses strong flour to make them crisp and robust,  but you can of course use ready made shortcrust for speed.  Traditionally the pasties are folded onto their side and the pastry crimped and rolled to make a thick ‘handle’ for Cornish Tin miners to hold when eating their lunch. These can be frozen for up to 3 months. Defrost overnight before re heating in a hot oven

Key Information

  • Prep:
  • Bake:
  • Makes:8
  • Skill level:easy

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Ingredients

For the pastry

  • 125g 4½ oz Margarine chilled
  • 125g 4½ oz Lard chilled
  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 150ml 5⅛ fl oz Water ice cold
  • 1 1 Egg(s) (free range) a little beaten

For the filling

  • 650g 23 oz Skirt of beef very thinly sliced
  • 1 1 Onion(s) finely diced
  • 600g 21¼ oz Potato(es) peeled
  • 1 1 Swede(s) peeled
  • ½tsp ½tsp Salt
  • 2½tsp 2½tsp Black pepper freshly ground

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour in a bowl and rub in the lard and margarine until it resembles breadcrumbs.

    Ingredients for this step

    • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 125g 4½ oz Margarine chilled
    • 125g 4½ oz Lard chilled
  2. Classic mode Step 2

    Stir well then pour in the ice cold water, mixing with a knife until well mixed. If necessary add 1-2 tbsp extra water. Knead the mixture well, wrap in cling film and leave to rest for at least 30 minutes before using. (It is even better chilled overnight).

  3. Classic mode Step 3

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  4. Classic mode Step 4

    Very, very finely chop the beef skirt, onions, potatoes and swede so that it is all finely diced into pieces about 1 cm (1/2in), then mix it together in a large bowl with the salt and black pepper.

    Ingredients for this step

    • 650g 23 oz Skirt of beef very thinly sliced
    • 1 1 Onion(s) finely diced
    • 600g 21¼ oz Potato(es) peeled
    • 1 1 Swede(s) peeled
    • ½tsp ½tsp Salt
    • 2½tsp 2½tsp Black pepper freshly ground
  5. Classic mode Step 5

    Divide the pastry into 8 balls. Roll out each one to a 12 cm circle. Place a little mixture in the centre of each. Brush one half of the edge of pastry with water then fold over the filling onto the other side and press down well to seal in the filling. Crimp the edge and repeat with the remaining pasties. Place on a baking tray.

  6. Classic mode Step 6

    Brush the pasties with a little beaten egg to glaze then bake for 50 minutes to 1 hour until the meat and vegetables are well cooked. Eat hot, or serve cold.

    Ingredients for this step

    • 1 1 Egg(s) (free range) a little beaten