Perfect pasties

Perfect pasties

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

Prep: 25 mins Cook: 55 mins Plus chilling

More effort

Makes 4
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the humble pasty

Nutrition and extra info

  • Freezable

Nutrition: per pasty

  • kcal1174
  • fat68g
  • saturates35g
  • carbs114g
  • sugars7g
  • fibre6g
  • protein34g
  • salt1.96g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 125g chilled and diced butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 125g lard
    • 500g plain flour, plus extra
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 350g beef skirt or chuck steak, finely chopped
    • 1 large onion, finely chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 medium potatoes, peeled, thinly sliced
      Potato

      Potato

      po-tate-oh

      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 175g swede, peeled, finely diced
      Swede

      Swede

      sw-ee-d

      A member of the cabbage family, the swede is often confused with the turnip, though they look…

    • 1 tbsp freshly ground black pepper

    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.

    Ads by Google

    Comments, questions and tips

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

    Comments (83)

    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
    5

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

    khitajrah's picture
    3

    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
    3

    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!

    mirage1's picture

    is there any alternative to using lard

    birdsam's picture
    4

    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
    5

    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
    4

    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
    5

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

    dwynwyn's picture
    3

    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
    3

    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
    5

    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

    Pages

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (1)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…