Cornish pasties

Cornish pasties

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(39 ratings)

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Cooking time

Prep: 25 mins Cook: 55 mins Plus chilling

Skill level

Moderately easy

Servings

Makes 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per pasty

kcalories
1174
protein
34g
carbs
114g
fat
68g
saturates
35g
fibre
6g
sugar
7g
salt
1.96g

Ingredients

For the pastry

  • 125g chilled and diced butter
  • 125g lard
  • 500g plain flour, plus extra
  • 1 egg, beaten

For the filling

  • 350g beef skirt or chuck steak, finely chopped
  • 1 large onion, finely chopped
  • 2 medium potatoes, peeled, thinly sliced
  • 175g swedes, peeled, finely diced
  • 1 tbsp freshly ground black pepper

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Method

  1. 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.
  2. 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.
  3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Recipe from Good Food magazine, September 2008

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Comments

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chris210's picture
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pasty doesn't have the great flavour and texture of a great pasty, mainly being too dry. But a good place to start

ringding1's picture

Fantastic,the whole family love these,I always put equal amounts of carrot and swede,the carrot adds a little bit of sweetness,never found the pastrie to be dry(touch wood),one thing I have found,one of the past reviewers suggested a knob of butter in each before sealing,tried and defiantly recommend.I also use mince,be it beef or lamb ,the lamb with mint is beautiful,and the smell in the house when your cooking them is.......well try and you'll see what I mean.

ponchoo69's picture

any-one know how many calories each pasty would be please and how many if i used chicken n veg
many thanx for your help x

dizzydonna's picture

Do i need to cook filling before hand?

dizzy77's picture
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This recipe does make loads! Using these quantities, following the tips in the reviews, I made 6 pasties + 1xpastie pie in a 2lb loaf tin to freeze.

Also adjusted the ingredients slightly, I'd planned to use another recipe which I couldn't find so followed this. I used frying steak - already thin cut & cubed nicely, think it's often skirt or similar tasty cuts. I replaced the lard with beef dripping and added a knob of clotted cream (could also use butter) before sealing the pasty which definitely added moisture & richness. Not quite as wholesomely, I also mixed in a beef oxo cube to the meat/swede/spuds.

They were delish, not dry at all and good cold as well as hot.

daisyolivia's picture
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Even though I noted a few other people's comments to add butter and a little flour to make sure the filling wasn't dry, they were incredibly dry! Such a shame as it should work well but they were dry to the point of drinking between each mouthful. Will not be using this recipe again.

burmarose's picture
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I used Cookeen instead of lard, pastry came out crisp and flavoursome. There was enough to make 8 decent size pasties. It's important to use the right cut of meat to get the correct depth of flavour. Beef skirt is excellent for this and very economical. Worked out about £4 for all eight pasties. Excellent recipe.

juliamontelinpowers's picture
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This is a great recipe, and the results are very similar to what can be bought from the best Cornish bakeries! The traditional cut to use is beef skirt (flank). The problem with dryness is largely due to the potato variety used; I prefer a waxy variety such as Roosters. Also, increasing the onion percentage will keep everything moist and tender. The Cornish traditionally put a pastry letter at one end, so that everyone can recognize their own initial; the lettered end is eaten last, as it is filled with apple or other fruit!

acmartin99's picture
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The filling is tasty enough but if you've ever been to Cornwall then don't use this pastry. It might be fine for a pie but it is too weak, dry and crumbly for a pasty. Lots of other recipes say to use shortening and strong flour. I will try that next time.

kernowkid's picture

Made these for the family on St. Pirans Day. Luvvely Guv! Try a touch of clotted cream for a nice sauce.

digeefrance34's picture

I'm about to make these Cornish pasties for dinner. Reading the recipe ingredients and method I'm worried they will be far too dry.
I'm going to add 2 chopped leaks and a chopped parsnip instead of swedes (we don't see too many swedes in the south of France) I'm also going to add a knob of butter on top of the filling and make a separate sauce/gravy to serve.

ella6751's picture

Really enjoyed the pasties, will be making them again.
Thanks.

mturpin's picture

These were wonderful. My mum had her own bakery when I was growing up and her pasties were super. She would love these. Will make again now I have mastered the art.

vrog's picture
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As others have said these were a bit dry, though full of peppery flavour. I will follow the advice from the Cornish experts and add butter and a little water next time.

sandradd's picture
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I can't comment on the pastry recipe - me and pastry dont mix - used 500g shop bought and got 6 decent sized pasties out of the filling recipe (18cm pasty mould - another cheat lol). Girls n guys this is so worth the effort of the veg/meat prep - I'll never buy another ready made pasty - ps I researched traditional pasties on Cornish websites beforehand and this is very close. Served with mixed steamed veg and gravy = 100% winner

vonnie's picture
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Unfortunately, these pasties were so dry it was like eating sand. I had high hopes as the filling looked and smelt so gorgeous, but the finished product wasn't pleasant.
The pastry was easy to make, but incredibly difficult to work with.
I'll use a different pastry recipe next time, and will look at reworking the recipe to provide more moisture.

spongemaker1's picture
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I make these often & they always turn out well. The method of cooking for 10 minutes at the higher temperature is very important, lard in the pastry gives the authentic cornish taste & I would never add gravy - it's a pasty not a pie!

donnamc63's picture
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I used ground white pepper as it gave the pasty a more authentic taste and crumbled a beef stock cube into the filling, giving a beefier flavour - yummmm!

mwanderson's picture

Good basic recipe as a starting point but these aren't truly "Cornish" pasties unless made by a Cornishman/woman and/or in Cornwall. Sounds pedantic, I know, but as a proud Cornishman I would say these are the best and closest thing to a true Cornish pasty made by a true Kernowan. Just ask my mother!

sandalwood23's picture
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we really enjoyed this recipe.
we had been to devon and had some home-made cornish pasties and i decided to try to make them myself.
i did fry the onions first, as i need them well cooked due to stomach problems, so, to make sure, i cooked them first.
i used rump steak (special offer at supermarket)
and i put one tablespoon of water and some slithers of butter onto the mixture before folding over the pastry.
i will certainly be making them again. they were much appreciated.

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