BritishMain

Cornish Pasties

Name: Cornish Pasties
Prep time: 45 min
Total time: 1 h 35 min
Yield: 6
Cuisine: British
Ingredients: 500g strong white bread flour; 125g butter, cold and cubed; 125g lard or vegetable shortening, cold and cubed; 1 tsp salt; 150ml cold water; 400g beef skirt or chuck steak, diced into 1cm pieces; 300g potatoes, peeled and diced into 1cm pieces; 200g swede (rutabaga), peeled and diced into 1cm pieces; 150g onion, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 1 egg, beaten for egg wash; 2 tbsp butter, cut into small pieces

Golden, crimped pastry parcels packed with tender beef, creamy potato, and sweet swede create the ultimate portable meal. The flaky butter-and-lard crust yields to reveal warm, savory filling seasoned to perfection—no sauce needed. Perfect for packed lunches, picnics, or when you want hearty comfort food that travels well.

Prep

45 minutes

Total

1 hour 35 minutes

Serves

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Ingredients

Units

Instructions

1
Make the pastry by rubbing the flour, butter, lard, and salt together until it resembles breadcrumbs. Gradually add cold water until a firm dough forms. Wrap and chill for 30 minutes.
2
Preheat oven to 220°C (200°C fan).
3
Mix the diced beef, potatoes, swede, onion, salt, and pepper in a large bowl.
4
Divide the pastry into 6 equal portions and roll each into a circle about 20cm diameter.
5
Place filling on one half of each circle, leaving a 2cm border. Dot with small pieces of butter.
6
Brush the pastry edges with beaten egg, then fold over and crimp the edges firmly with a fork or by hand to seal.
7
Place on a baking tray, brush tops with egg wash, and cut a small steam hole in each pasty.
8
Bake for 15 minutes at 220°C, then reduce to 180°C (160°C fan) and bake for 35 minutes until golden brown.
9
Cool for 10 minutes before serving.

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Cornish Pasties

Prep

45 minutes

Total

1 hour 35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Make the pastry by rubbing the flour, butter, lard, and salt together until it resembles breadcrumbs. Gradually add cold water until a firm dough forms. Wrap and chill for 30 minutes.
2
Preheat oven to 220°C (200°C fan).
3
Mix the diced beef, potatoes, swede, onion, salt, and pepper in a large bowl.
4
Divide the pastry into 6 equal portions and roll each into a circle about 20cm diameter.
5
Place filling on one half of each circle, leaving a 2cm border. Dot with small pieces of butter.
6
Brush the pastry edges with beaten egg, then fold over and crimp the edges firmly with a fork or by hand to seal.
7
Place on a baking tray, brush tops with egg wash, and cut a small steam hole in each pasty.
8
Bake for 15 minutes at 220°C, then reduce to 180°C (160°C fan) and bake for 35 minutes until golden brown.
9
Cool for 10 minutes before serving.

Reviews

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