Home > Best of British recipes > Cornish pasties

Cornish pasties

Name: Cornish pasties
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 500g strong white flour, plus extra for dusting; ½ tsp each salt and pepper; 120g cold butter, diced; 120g cold lard, diced; 1 medium free-range egg, beaten; For the filling; 1 medium potato, cut into 0.5cm dice; ½ (about 250g) swede, peeled and cut into 0.5cm dice; 1 tbsp olive oil; 1 large onion, finely chopped; 300g beef skirt or chuck, excess fat removed and cut into 0.5cm cubes

Published: 31 Jul 11
Updated: 18 Mar 24

Bursting with beef, swede, potato and onion this classic cornish pasty recipe makes a great lunchbox filler or picnic dish.

Easy
August 2011

Test kitchen approved

Serves 6
Takes 40 minutes to make, 30-35 minutes to cook, plus chilling

Bursting with beef, swede, potato and onion this classic cornish pasty recipe makes a great lunchbox filler or picnic dish.

Nutrition: per serving

Calories: 751kcals
Fat: 42.7g (20.1g saturated)
Protein: 21.8g
Carbohydrates: 74.7g (5g sugars)
Fibre: 5.5g
Salt: 0.8g

Per pasty

Save recipe

Save

Save recipe Print

Rate

Ingredients

500g strong white flour, plus extra for dusting
½ tsp each salt and pepper
120g cold butter, diced
120g cold lard, diced
1 medium free-range egg, beaten

For the filling

1 medium potato, cut into 0.5cm dice
½ (about 250g) swede, peeled and cut into 0.5cm dice
1 tbsp olive oil
1 large onion, finely chopped
300g beef skirt or chuck, excess fat removed and cut into 0.5cm cubes

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

For the pastry, sift the flour, salt and pepper into a large bowl. Add the butter and lard and rub between your fingers until it is the consistency of fine breadcrumbs. Add just enough chilled water to bind (about 7-8 tbsp). Shape into a flat disc, wrap in cling film and chill for at least 20 minutes.
Bring a large pan of salted water to the boil. Add the diced vegetables and parboil for 5 minutes. Drain and rinse under cold water. Meanwhile, heat the olive oil in a large sauté pan and soften the onion over a low heat. Mix with the vegetables in a large bowl and allow to cool. Once cool, stir in the chopped beef and season well.
Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out 6 x 20cm circles. Spoon the filling into the centre of each circle, leaving a 2.5cm border. Season. Brush the pastry edges with a little beaten egg, then fold in half to enclose the filling. Seal well, crimping around the edges.

Preheat the oven to 220°C/fan200°C/gas 7. Place the pasties on a large lined baking sheet and brush all over with beaten egg. Bake for 25-30 minutes until the pastry is golden and the filling is piping hot.