Cornish pasties

Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the humble pasty

Recipe uploaded by

Sara Buenfeld

39 ratings 4

Recipe by Sara Buenfeld

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Tested

Difficulty and servings

Makes 4

Preparation and cooking times

Prep 25 mins

Cook 55 mins

plus chilling

Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Per pasty

1174 kcalories, protein 34g, carbohydrate 114g, fat 68 g, saturated fat 35g, fibre 6g, sugar 7g, salt 1.96 g

Recipe from Good Food magazine, September 2008.

Latest comments and suggestions

Results 1-20

dogsdinner

23 September 2008

dogsdinner rated and commented on this recipe

These are really tasty served hot, but also great for taking on a picnic. I always have trouble with my pastry falling apart when I roll it out - possibly I don't add enough water. I used Trex in place of the lard, and it was fine.

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RubberMan

25 September 2008

RubberMan commented on this recipe

I make these quite often for the mrs to take to work for lunch. Instead of meat and veg I use cheese, ham and bacon for the filling with a little chille powder and chives thrown in for good measure (she's Portuguese so always likes a kick) Same method of making them and taste great zapped in the microwave the day after.

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Gayns

26 September 2008

Gayns rated and commented on this recipe

I have been waiting for these to come on the GF website since making them from the Sept issue as they are absolutely gorgeous and really easy to make. My husband keeps asking for more! I found that they come up very big so tend to use a side plate as a template and make double the amount instead of 4 large ones. I have made them twice now and freeze the 6 that are left. I did use a little less blk pepper but they are a great sunday lunch dinner as well as pack up. Also I was very pleased with myelf as i don't usually attempt pastry but it worked out great!!!!

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pauline

27 September 2008

pauline rated and commented on this recipe

I made these with my young mothers group we used cooked minced beef, they loved them and was amazed how easy they were to make

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littlemisshappy145

27 September 2008

littlemisshappy145 rated and commented on this recipe

its a really good standard recipe, however i found it very dry and needs a gravy in the filling. Next time im going to make it, ill try adding gravy as the filling is dry. WARNING: THESE ARE MONSTERS!! absolutly HUGE!!

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dwynwyn

03 October 2008

dwynwyn rated and commented on this recipe

I found the filling too dry and not enough pepper, but a great starting point. Made me realise how easy to make pasties are and made my boyfriend's day.

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Gbobs

07 October 2008

Gbobs rated and commented on this recipe

these are absolutely the best cornish pasties in the world! Totally delicious without a doubt will make again.

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Samantha_crosdil

12 October 2008

Samantha_crosdil commented on this recipe

i really look forwads to making them i printed of the recipe and havnt had time to make them yet!

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Paulwo

08 November 2008

Paulwo commented on this recipe

The ingredients are fine but we don't bother with all that trimming with a plate bit to start with. Put the filling on one side and not in the middle. Start with a potato in one hand and knife in the other and shave off slithers onto the pastry as you go, then do the same with the onion and turnip (turnip-swede its all turnip down here.). Season. Put the meat on top to finish. Add a bit of butter if you like it richer. If you are going top have it cold later on, add a bit of chopped parsley. brush with water around the edge and fold over and then trim. (mush together the offcuts and to make an egg pasty for crib). Then crimp along the side. Use cooked mince, microwaves, chili, carrots etc at your peril of getting a visit from Trelawny's Army.

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fatbastard

17 January 2009

fatbastard rated and commented on this recipe

these are absolutely massive! and delicious... we were rebels and added some indian spices such as cumin, garam masala, chili powder + turmeric etc... fantastic, will definitely make again. <a href="http://www.flickr.com/photos/rebelsquare/3197714830/">pasties</a>

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Robyn

20 January 2009

Robyn rated and commented on this recipe

made these for my boyfriend over the weekend- changed a few things... i.e. i used diced steak and cooked this with the vegetables in a pan for about 30mins before putting in the pastry. Also had a little bit of gravy in them because i didnt want them to be dry. I tried one (i dont like pastry) BUT they were awesome! Also got a txt from boyfriend at lunch time monday morning saying thank you- so they must be good!!

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33_hertz

21 January 2009

33_hertz rated this recipe

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Mary

22 April 2009

Mary commented on this recipe

My mother-in -law in Plymouth made the most amazing pasties and only ever used skirt which always gave a great gravy when the pasty was cut open.

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jacqueline ibiza

23 April 2009

jacqueline ibiza commented on this recipe

Been looking for a good cornish pasty recipe for ages, this is perfect thanks.

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cookie1

26 April 2009

cookie1 commented on this recipe

Very nice. These brought back many childhood recipes. I didn't use lard (for health reasons) and I left out the swede and used turnip.

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cookie1

26 April 2009

cookie1 rated this recipe

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mirage1

21 May 2009

mirage1 commented on this recipe

is there any alternative to using lard

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jocrow

04 August 2009

jocrow commented on this recipe

Fantastic Recipe - the best pasties I've ever made. Found the pastry hard to work so will crimp on the side next time rather than the top! The results when finished were brilliant, Pastry is really short and cumbly. Very well received by happy Husband, Dad and Son who all consider themselves Pasty Experts and all whom have vase experience in the consumption of Pasties. The recepie has been passed on to many and I keep getting asked when I am making more!

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jocrow

04 August 2009

jocrow commented on this recipe

Use the Lard - it makes this recipe and in small doses it's not a bad thing. People think nothing of using goosefat at Christmas on roast potatoes as a treat so think of it like this and use it in your pasties and you will be amazed the difference it makes to your pastry. Thinking of roasties I do use a dollop of lard in my roast potatoes to us it up and it is fantastic as makes them really crispy. Embrace Lard !

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JennaJJ

07 August 2009

JennaJJ rated and commented on this recipe

Ok but I thought they were very dry, I was going to put gravy in but they were for my husbands packed lunch so it would of been cold... any suggestions?

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