Chunky Cornish Pasty
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Chunky Cornish Pasty

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Serves 1 - 8 Pasties

Meaty, hearty pastries perfect for cold lunches and warm dinners alike.

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  • Pastry:
  • 150g cold diced butter
  • 100g lard
  • 500g plain flour (plus for dusting surface)
  • 1 egg beaten
  • For Filling:
  • A drizzle of olive oil
  • 350g Lean diced steak
  • 1 medium onion finely chopped
  • 1/2 large potato chopped into small cubes
  • 1/4 medium swede chopped into small cubes
  • 1 oxo cube
  • 1 dessert spoon bisto gravy granuals or simular
  • 1/2 tbsp ground black pepper
  • 1/4 tsp mustard powder


    1. To make the pastry: Rub the butter and lard into the flour with a pinch of salt until it resembles large breadcrumbs - don't worry about getting them too small.
    2. Add 6 tbsp cold water - adding 1 tbsp at a time until dough is firm. Cut equally into 8, cover with cling film then put in the fridge while you make the meat mix.
    3. Heat the oil in the pan and add the steak - keep on a medium heat and brown all over.
    4. As the meat is browning, chop the onion and then add this to the pan. Next add the chopped swede and then the potatoe.
    5. Once the vegetables are slightly soft on the outside (about 10 mins) crumble in the oxocube with 250ml water. Add in the black pepper and mustard powder.
    6. Leave to simmer for at least 10 minutes (the longer you leave it to simmer the more tender the meat will be). Then finally add in the gravy granuals with 100ml water to create a thick sauce around the meat and vegetables.
    7. Preheat the oven to Gas 7. Leave the meat on a low gas to continue cooking. Remove the pastry from the fridge and take your first section. Roll out onto a lightly floured surface until about the size of a small plate - it may be easier if the middle strip of the circle is slightly thicker than the outsides.
    8. Add 2 tbsp (or more if you can!) of meat mix into the middle of the pastry and then gather the two sides together at the top.
    9. Put the pasty onto a baking sheet (lined) and repeat the process for the other 7 Pasties.
    10. Brush each Pasty with beaten egg and bake in the oven for 15 mins on the Gas 7 and then 45 mins on Gas 4 (or until pastry is golden and crusty). Delicious warm or great cold for lunches and picknicks!

Comments, questions and tips

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29th Jan, 2009
Hi PoshPaws- sorry, i hadnt finished the recipe when I submitted it! I'll update now... but the short answer is : Make the pastry first and leave in fridge while making the meat. It doesnt matter what temp the meat is, but once gravy has gone in, divide the pastry in 8 and roll each out until about the size of a small plate. pop as much meat as you can on the pastry and wrap up. Bake for 15 mins on a Gas 7 and then 45 mins on Gas 4!Let me know how you get on :)... i will upload a picture soon!
poshpause's picture
25th Jan, 2009
I assume the next step is to let the meat mixture cool, roll out the pastry, fill, seal and bake - but what about quantity of pastry, what sort of pastry do you use, how long do you cook it for and at what temperature? Sorry to ask, but I know how useless I am at making this stuff up!
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