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

Comments, questions and tips

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Comments

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mirage1's picture

is there any alternative to using lard

birdsam's picture
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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.

hoggynight's picture

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

baabaa's picture

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.

imabadpixie's picture
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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!!

theartistswife's picture
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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.
pasties

mowhay's picture

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.

samantha-crosdil's picture

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

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

dwynwyn's picture
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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.

littlemisshappy145's picture
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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!!

poliachi's picture
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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

wippypippy's picture
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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!!!!

rubberman's picture

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.

mrspastry's picture
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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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