Cornish pasty split in half on plate

Cornish pasty

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(65 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 Cornish 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 a dairy product made from separating whole milk or cream into fat and…

    • 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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    Heather Claire's picture
    Heather Claire
    18th May, 2020
    5.05
    Made these for the first time ever today with my 13 year old son as part of our home schooling during covid-19 lockdown. They are amazing. Will definitely try again. Thank you.
    Becky Louise's picture
    Becky Louise
    27th Apr, 2020
    2.05
    I normally use BBC good food as my go-to for almost every recipe. Tried these Cornish pasties (with shop-bought pastry) today and I was really disappointed. Filling lacked flavour and was dry and there was far too much for 4 pasties. So disappointing after the 20 minutes it took to finely chop all the veggies.
    kderrer80
    22nd Apr, 2020
    3.05
    First time I've ever made any type of pasties and chose this recipe as it was easy to follow. Anyway, all went well and they looked really good when they were done, but they were quite dry and bland. Other people have advised to put some butter and a stock cube in the filling to give extra moisture and flavour. I would defo recommend trying this as the recipe as is produced a rather disappointing pasty.
    Gregory-Philip Jones
    4th Feb, 2020
    3.05
    why u bully me
    Sue Clarke's picture
    Sue Clarke
    26th Aug, 2019
    5.05
    Made these but used minced beef instead, just as gorgeous, will definitely be making again, husband and I loved them. Will also freeze some, if they don't get eaten first!
    JJ7728
    15th Apr, 2020
    does that mean i should make them
    Moira McCullough
    22nd Mar, 2019
    I'm Cornish and have been making pasties for years. I always crimp my pasties across the top just as my Granny did. And you don't need to use an egg. Just brush cold water around the edge to bind it together when you crimp it.
    Ethan Moffat's picture
    Ethan Moffat
    20th Jun, 2018
    5.05
    "im sorry but this is to misleading I am from cornwall and this is not a proper pasty, for a real pasty the crimping must be on top we Cornish would take this as an insult to are culture so please rename the dish" - My Opinion - By Me
    spindoctor's picture
    spindoctor
    13th Jul, 2018
    Are you mad? Read the recipe instructions! "Brush the pastry all the way around the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal" it clearly says they are sealed at the top.
    Freshman Videos's picture
    Freshman Videos
    16th Mar, 2018
    1.05
    im sorry but this is to misleading I am from cornwall and this is not a proper pasty, for a real pasty the crimping must be on top we Cornish would take this as an insult to are culture so please rename the dish

    Pages

    Nana999
    20th Sep, 2017
    Exactly what is TREX? Where do you buy it? Where I live in the USA, Trex is a brand of composite decking. ;)
    goodfoodteam's picture
    goodfoodteam
    23rd Sep, 2017
    Thanks for your question. Trex is a type of solid vegetable fat that can be used as an alternative ingredient in pastry.
    Ethan Moffat's picture
    Ethan Moffat
    20th Jun, 2018
    5.05
    burger king foot lettuce
    Joseph Russell's picture
    Joseph Russell
    20th Jun, 2018
    5.05
    No u
    chongololo
    16th Aug, 2015
    I create vegetarian versions of these using 100g butter and 100g margarine for the pastry. The pastry is elastic and easy to use. For the filling I use Quorn mince and a lot more pepper than in this recipe which is more authentically Cornish, plus crimping on the side not the top ;)
    sammijo_p
    20th Dec, 2017
    Hi,do you use fresh or frozen quorn please?
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