Cornish pasties

Cornish pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
catpear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I totally love this recipe. Totally reminds me of pasties I had when I was younger. I always crumble an oxo cube or 2 into the filling before putting it in the pastry. The pastry is very very short and does need to be handled carefully but its totally delicious. I always make 2 or 3 times the amount and freeze until I want them.

donnadrew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I use ready made pastry, usually flaky. I also slice all my veg thinly, rather than dice. Before you seal up your pasties add a few small nobs of butter along the filling, & a light dusting of flour. This makes the gravy & stops the dryness. Also, all true Cornish know that you do not cook filling before making the pasties... Yummy - making these for lunch!

thomas_austin's picture

My grandmother was Cornish and her recipe for pasties included a few knobs of butter on top of the meat and veg mix. When the butter melted it made the 'gravy' and made for a lovely moist pasty.

heatherelmer's picture

Going to try this today but will be making the pastry with vegetable suet mix as have done similar before and works well

aucklar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wish I'd read the reviews before making these. Unbelievably dry & far too large at their recommended size. Will be drowning remaining pasties in gravy in attempt to make them edible. On a positive note, pastry tasted ok - let down by the filling.

yvonne3009's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought these were scrummy. I nearly broke my wrist grinding a whole tablespoon of black pepper but it was worth it! So nice and spicy. I also used minced steak and used 500g instead of 350g cos my husband prefers more meat. My 4 year old joined in and painted on the egg glaze. Even she enjoyed the resulting pasty which is quite something given that she doesn't like potato or swede!

nance1's picture

i look forward to making these they sound great

grannyjen's picture

I was taught to make Cornish pasties by an old Cornish woman who sliced the meat and vegetables very thinly and then layered them, starting with the onion, followed by the potato and finally the meat. Add a dollop of butter and a tablespoon of water and fold up. The sallt and pepper is added to the vegetables.

hannah89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a rubbish recipe. The pastry was very dry and the filling was boring. Nothing like a cornish pasty. Will stick to the ones from gregs!

georgialucas's picture

do I need to cook the filling ingredients before I put them in the pastry.

spaghettialaguiness's picture

OMG - made these and almost choked to death on the dry pastry, it was similar to eating sand! Filling was tasteless - not something I'll even try again.

littlestar85's picture

Haven't made these yet but have some swede to use up so will definitely have a go.

Quick question though, @dogsdinner I've also had trouble with my pastry falling apart the last couple of times I made it using Trex which has never happened when I used butter, do you think it could be the Trex somehow?

mturpin's picture

Have used Trex all my married life, never fails. Great in this lovely recipe, I found.

lja207's picture

Does anyone have any ideas of what I can use instead of Lard? I live abroad and can't get it here! I might not be able to get swede or turnip. Can I use any veg in it?
Thanks

tinapoppit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are very yummy just like the real thing. I made 8 small ones and the whole family loved them!

khitajrah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used lamb mince and added a splash of Worcestershire sauce. 9 year old rated them 4 stars, my OH rated them 2 and asked for me to please not put the extra one into his lunchbox, thanks anyway. I rated the 3 stars as they reminded me of my mother's cooking as a child. They were incredibly dry but I will make them again, next time simmering the mixture in with some stock to make a gravy first.

normandie's picture

I was extremely disappointed in this recipe. They were very dry and tasteless and even as an experienced cook I can think of no way that one could change the recipe to make it better.Certainly not one to add to my binder.

little_jj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

jocrow's picture

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 !

jocrow's picture

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!

Pages

Questions

Tips