Perfect pasties

Perfect pasties

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(45 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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    Honeygran
    4th Jan, 2012
    4.05
    As others have said these were a bit dry, though full of peppery flavour. I will follow the advice from the Cornish experts and add butter and a little water next time.
    sandradd
    22nd Nov, 2011
    5.05
    I can't comment on the pastry recipe - me and pastry dont mix - used 500g shop bought and got 6 decent sized pasties out of the filling recipe (18cm pasty mould - another cheat lol). Girls n guys this is so worth the effort of the veg/meat prep - I'll never buy another ready made pasty - ps I researched traditional pasties on Cornish websites beforehand and this is very close. Served with mixed steamed veg and gravy = 100% winner
    vonnie
    19th Nov, 2011
    2.05
    Unfortunately, these pasties were so dry it was like eating sand. I had high hopes as the filling looked and smelt so gorgeous, but the finished product wasn't pleasant. The pastry was easy to make, but incredibly difficult to work with. I'll use a different pastry recipe next time, and will look at reworking the recipe to provide more moisture.
    spongemaker1
    23rd Oct, 2011
    5.05
    I make these often & they always turn out well. The method of cooking for 10 minutes at the higher temperature is very important, lard in the pastry gives the authentic cornish taste & I would never add gravy - it's a pasty not a pie!
    donnamc63
    15th Oct, 2011
    5.05
    I used ground white pepper as it gave the pasty a more authentic taste and crumbled a beef stock cube into the filling, giving a beefier flavour - yummmm!
    mwanderson
    9th Oct, 2011
    Good basic recipe as a starting point but these aren't truly "Cornish" pasties unless made by a Cornishman/woman and/or in Cornwall. Sounds pedantic, I know, but as a proud Cornishman I would say these are the best and closest thing to a true Cornish pasty made by a true Kernowan. Just ask my mother!
    sandalwood23
    17th Sep, 2011
    5.05
    we really enjoyed this recipe. we had been to devon and had some home-made cornish pasties and i decided to try to make them myself. i did fry the onions first, as i need them well cooked due to stomach problems, so, to make sure, i cooked them first. i used rump steak (special offer at supermarket) and i put one tablespoon of water and some slithers of butter onto the mixture before folding over the pastry. i will certainly be making them again. they were much appreciated.
    cherimoya
    27th Feb, 2011
    5.05
    Absolutely classics. If the pastry is crunchy and dry - try to reduce the lard - i once tried to use no lard at all - the pastry becomes nice and tastes like bread. If the filling is dry - try to add a little mince. It will make the filling juicy.
    catpear
    5th Feb, 2011
    5.05
    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
    29th Jan, 2011
    4.05
    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!

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