Tear & share pasty

Tear & share pasty

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

Prep: 1 hr, 30 mins Cook: 55 mins

More effort

Serves 10

Our buffet centrepiece is inspired by a classic Cornish pasty, but served in a new way that's perfect for a party or picnic

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal464
  • fat25g
  • saturates13g
  • carbs45g
  • sugars2g
  • fibre3g
  • protein14g
  • salt1g


    For the pastry

    • 500g strong white bread flour
    • 100g lard, chilled and chopped
    • 140g butter, chilled and chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg, beaten



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

    For the filling

    • 350g beef skirt, cut into small cubes
    • 300g waxy potatoes such as Charlottes, chopped into small pieces



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

    • 175g swede, chopped into small pieces
      Two slices of swede



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

    • 1 onion, chopped



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

    To serve

    • seasonal leaf, such as spinach, baby kale and radicchio, and a mustardy dressing (optional)


    1. First, make the pastry. Tip the flour into a large mixing bowl and add the lard and butter. Rub the ingredients together, then mix in 1 tsp salt. Make a well in the centre and stir in 175ml cold water. Knead just enough to bring the pastry together into a smooth ball, then wrap in cling film and let it rest in the fridge for 30 mins-1 hr. Can be done the night before.

    2. Meanwhile, make the filling. Put all the ingredients in another bowl along with 1 tsp ground black pepper and 1 1 /2 tsp salt. Stir well to combine and distribute the seasoning evenly.

    3. Heat oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Split the pastry in half and roll each piece into very large circles (approx 40cm diameter). Place one of the pastry circles on the tray.

    4. Pile a generous handful of the filling into the centre of the pastry, then create seven slightly smaller mounds of filling, spaced evenly around the centre like petals – make sure they don’t touch. Brush a little water onto the pastry gaps around each petal and the centre, then carefully drape the other pastry circle over the top. Starting in the middle, gently press the pastry down to seal in the sections – imagine it’s a giant, flower-shaped ravioli.

    5. Using a sharp knife, separate the petals by cutting triangular slivers out of the pastry leaving a 1-2cm pastry border around each petal. Reserve the pastry you cut away and roll out into two ropes. Twist them together and place around the edge of the centre of the flower.

    6. Using your fingertips and starting at one edge of one of the petals, crimp the pastry. Do this all the way around each of the petals to create the classic Cornish pasty-style crimp.

    7. Brush the whole pasty flower with beaten egg and put in the oven for 1 hr 15 mins-1 hr 20 mins or until it is golden brown and the pastry is cooked through underneath.

    8. Allow to cool for about 5 mins, then serve on the baking parchment or carefully slide onto a serving platter. To eat, simply pull off or slice the individual pasties, then chop up the central pasty. Serve with salad leaves and a mustardy dressing, if you like.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    2nd Dec, 2017
    When do you freeze it (after you’ve cooked it?) and how long can it be left frozen?
    18th Jan, 2017
    Where can I get the dish to cook this :)
    goodfoodteam's picture
    23rd Jan, 2017
    Thanks for your question. This is cooked on a large baking tray. We'd suggest a cook shop, either high street or online to source one.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?