British
Cornish Pasty
A proper Cornish pasty has a sturdy shortcrust case filled with raw beef skirt, potato, swede and onion, seasoned simply so everything steams together inside. The crimped edge becomes crisp and golden while the filling stays savoury and tender.
Watch it madeFood Wishes · 7:24
Ingredients
- Plain flour300g
- Fine sea salt1/2 tsp, plus extra for filling
- Cold unsalted butter, diced75g
- Cold lard, diced75g
- Cold water5-7 tbsp
- Beef skirt, finely diced180g
- Potato, peeled and finely diced160g
- Swede, peeled and finely diced120g
- Onion, finely chopped80g
- Freshly ground black pepper1 tsp
- Beaten egg1, for glazing
Method
- Put the flour and 1/2 tsp salt in a bowl, then rub in the cold butter and lard until the mixture looks like coarse breadcrumbs.
- Add the cold water a tablespoon at a time and mix to a firm dough, then knead briefly until smooth.
- Wrap the pastry and chill it for 30 minutes.
- Mix the raw beef skirt, potato, swede and onion in a bowl with a generous pinch of salt and the black pepper.
- Heat the oven to 200°C fan 180°C gas 6 and line a baking tray with parchment.
- Divide the pastry into 2 pieces and roll each into a circle about 22cm wide and roughly 3mm thick.
- Spoon half the filling onto one side of each pastry circle, leaving a clear border around the edge.
- Brush the pastry edges lightly with water, fold the pastry over the filling to make a D shape, and press the edges together firmly.
- Crimp the sealed edge by folding it over itself from one end to the other, making the traditional rope-like seam.
- Place the pasties on the tray, brush with beaten egg, and make a small steam hole near the top of each one.
- Bake for 20 minutes, then reduce the oven to 170°C fan 150°C gas 3 and bake for 25-30 minutes more until deeply golden and the filling is cooked through.
- Rest the pasties for 10 minutes before serving, as the filling will be very hot.
Common questions
Can I substitute the beef skirt in Cornish pasties?
Yes. Best substitutes are chuck steak, braising steak, or skirt/flank trimmed very well and diced small. Keep the meat raw so it cooks inside the pastry; avoid lean quick-cook cuts, which can dry out.
How long does it take to make and bake Cornish pasties?
Allow about 25–35 minutes to make the dough and filling, plus 30 minutes chilling. Baking usually takes 45–55 minutes at 200°C fan 180°C gas 6, until the pastry is deep golden and the filling is tender.
What are the most common mistakes when making Cornish pasties?
Overfilling, sealing badly, and cutting the veg too large are the biggest issues. Also avoid warm pastry, which becomes greasy and hard to crimp, and don’t skip the salt in the filling or it will taste flat.
How should I store Cornish pasties, and can they be frozen?
Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze baked pasties for up to 3 months, wrapped well. Reheat from chilled or thawed in the oven so the pastry stays crisp.
What should I serve with Cornish pasties?
They’re traditionally served as a self-contained meal, but a simple salad, pickled onions, or mushy peas work well. Serve warm or at room temperature. Avoid heavy sauces, which can make the pastry go soggy.