Perfect pasties

Perfect pasties

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(44 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
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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
      Two slices of 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.

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    Comments, questions and tips

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    Bellydancer49
    14th Nov, 2013
    ~The pasty shown is NOT a CORNISH pasty - its a DEVON pasty - because Cornish pasties have the crimping to the side NOT on the TOP!!! Also best way to eat a Cornish pasty is with a raw sweet tomato and a cup of sweet tea - with an extra teaspoonful of sugar than you normally take. ENJOY!!!
    RachieT00
    11th Nov, 2013
    The ratio of fat to flour in your pastry is all wrong. It should be half fat to flour or shortcrust pastry.
    taffydog
    20th Jan, 2014
    It is!
    Angela Meagher
    6th Nov, 2013
    sent posting 13.10 6th nov 2013, forgot to mention that I added 2 tbls of beef stock to meat and mixed well so the filling wouldn't be dry
    Angela Meagher
    6th Nov, 2013
    I made the cornish pasties, I am not a lover of swede or turnip so I added small diced carrot instead and added about 1tsp of aramat and everything else was according to recipe, it was delicious and have made a couple of batches for my freezer for lazy winter evening snack. Shop bought pastry would not be as good, too weak to hold filling for long term cooking.
    maxbax
    17th Oct, 2013
    I made this with shop bought pastry and added 1/2 carrot 1/2 swede, other than I'd slightly under seasoned the mix it was delicious and the family loved them. They were very big so the 2nd batch I made smaller.
    lindsayentwistle
    13th Oct, 2013
    My daughter had decided to make these as part of her GCSE food tech and they weren't a success - the filling was tasteless and the vegetables needed chopping much smaller as they didn't cook properly. She found an alternative recipe in the end.
    clarab
    17th Mar, 2013
    These took me ages and both the filling and pastry were a disaster. Lots of very positive comments though so will try again at some point!
    kjclarke56
    7th Mar, 2013
    Being Devonian, I love pasties (westcountry versions)and am always looking to improve my recipe, this one isn`t good, best pastry is half to two thirds fat to weight of flour, pure lard being best!
    sydneygeorge
    7th Mar, 2013
    ?? I am pure Devonshire, Dartmothian in fact and have always loved the Cornish Pasty, but I have also love the Devonshire Pasty, which my Uncles used to take to work, as their jobs were sometimes quite dirty work, but the Devonshire Pasty is a TIDDY OGGIE, NOT THE Cornish Pasty, the Cornis Pasty is a Cornish Pasty.

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