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Traditional British Cornish Pasty Recipe
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Quick Facts
alarm clock icon Prep: 30 mins Cook: 1 hour
portion icon Serves: 4
difficulty icon Difficulty:3
temperature icon 360°F/182°C
calories icon per portion

These savoury  pastry parcels are perfect for a lunch with a difference, as part of your main meal or maybe cold as a picnic item.  They can be enjoyed hot or cold and can be made a day or two ahead of time.  The key is to keep the traditional simplicity.  Straying from the tried and tested Cornish recipe may result in something perfectly edible, but won’t come close to the authentic pasty.

  • Metric Ingredients
  • Imperial Ingredients
  • 450g plain flour
  • 225g lard
  • 1 medium egg
  • 180g potatoes
  • 180g swede
  • 1 medium onion
  • 500g beef joint
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 15oz plain flour
  • 8oz lard
  • 2 medium egg’s
  • 6oz potatoes
  • 6oz swede
  • 1 medium onion
  • 18oz beef joint
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method

For the pastry:

  1. Add a pinch of salt and the lard to the flour.
  2. Rub the lard into the flour with your fingertips until it resembles fine breadcrumbs.  There should be no lumps of lard or flour left visible.
  3. Add the egg to the mixture and bring it all together into a firm ball.  Don’t work it too much or knead it though.
  4. Wrap with clingfilm and refrigerate for30-60 minutes.

For the filling:

  1. Peel and finely slice the the potatoes, onions and swede.
  2. cut the beef into cubes about 1cm chunks.  Discard and sinew but fat is ok.
  3. Season all ingredients well with salt and pepper.  Be generous with both.

To assemble:

  1. Pre-heat the oven 360°F/182°C Gas Mark 4.
  2. Divide the pastry into 4 equal portions and roll out to about the size of a dinner plate.
  3. Leaving a good 2-3cm gap from the edge of the pastry add some cubed beef to 1 side of the rolled out pastry.
  4. Add some finely sliced onion on top of the beef.
  5. Add some sliced potato and swede on top of the onion.
  6. Drizzle 1 or 2 tablespoon’s of water over each filling pile.
  7. Fold the pastry over and crimp the edges to seal in the filling.
  8. Place on a baking sheet and brush with egg for a shiny glazed finish.
  9. Place in the centre of the oven and bake for 45 minutes to and hour.
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Nutritional Information

Kcal:
Fat:
Saturates:
Carbs:
Sugar:
Fibre:
Protein:
Salt:

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Traditional British Cornish Pasty Recipe

Metric Ingredients

  • 450g plain flour
  • 225g lard
  • 1 medium egg
  • 180g potatoes
  • 180g swede
  • 1 medium onion
  • 500g beef joint
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Imperial Ingredients

  • 15oz plain flour
  • 8oz lard
  • 2 medium egg’s
  • 6oz potatoes
  • 6oz swede
  • 1 medium onion
  • 18oz beef joint
  • 1 teaspoon salt
  • 1 teaspoon black pepper
alarm clock icon Prep: 30 mins Cook: 1 hour
portion icon Serves: 4
difficulty icon Difficulty:3
temperature icon 360°F/182°C
calories icon per portion

Method

For the pastry:

  1. Add a pinch of salt and the lard to the flour.
  2. Rub the lard into the flour with your fingertips until it resembles fine breadcrumbs.  There should be no lumps of lard or flour left visible.
  3. Add the egg to the mixture and bring it all together into a firm ball.  Don’t work it too much or knead it though.
  4. Wrap with clingfilm and refrigerate for30-60 minutes.

For the filling:

  1. Peel and finely slice the the potatoes, onions and swede.
  2. cut the beef into cubes about 1cm chunks.  Discard and sinew but fat is ok.
  3. Season all ingredients well with salt and pepper.  Be generous with both.

To assemble:

  1. Pre-heat the oven 360°F/182°C Gas Mark 4.
  2. Divide the pastry into 4 equal portions and roll out to about the size of a dinner plate.
  3. Leaving a good 2-3cm gap from the edge of the pastry add some cubed beef to 1 side of the rolled out pastry.
  4. Add some finely sliced onion on top of the beef.
  5. Add some sliced potato and swede on top of the onion.
  6. Drizzle 1 or 2 tablespoon’s of water over each filling pile.
  7. Fold the pastry over and crimp the edges to seal in the filling.
  8. Place on a baking sheet and brush with egg for a shiny glazed finish.
  9. Place in the centre of the oven and bake for 45 minutes to and hour.

Nutritional Information

Approximate and per portion:
Kcal:
Fat:
Saturates:
Carbs:
Sugar:
Fibre:
Protein:
Salt: