Perfect pasties

Perfect pasties

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(47 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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    For the pastry

    • 125g chilled and diced butter



      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



      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



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

    • 2 medium potatoes, peeled, thinly sliced



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

    • 175g swede, peeled, finely diced
      Two slices of swede



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

    • 1 tbsp freshly ground black pepper


    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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    21st Aug, 2012
    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.
    23rd Jul, 2012
    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
    12th Jun, 2012
    Do i need to cook filling before hand?
    15th Apr, 2012
    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.
    4th Apr, 2012
    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.
    1st Apr, 2012
    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.
    26th Mar, 2012
    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!
    25th Mar, 2012
    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.
    5th Mar, 2012
    Made these for the family on St. Pirans Day. Luvvely Guv! Try a touch of clotted cream for a nice sauce.
    8th Feb, 2012
    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.


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