Cornish pasty - recipe

Cornish pasty

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  • Serves

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For the pastry

For the filling

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  1. 1

    Place the flour in a bowl and rub in the lard and margarine until it resembles breadcrumbs.

    For this step you'll need:

    • 500g Strong white bread flour
    • 125g Margarine chilled
    • 125g Lard chilled
  2. 2

    Stir well then pour in the ice cold water, mixing with a knife until well mixed. If necessary add 1-2 tbsp extra water. Knead the mixture well, wrap in cling film and leave to rest for at least 30 minutes before using. (It is even better chilled overnight).

  3. 3

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  4. 4

    Very, very finely chop the beef skirt, onions, potatoes and swede so that it is all finely diced into pieces about 1 cm (1/2in), then mix it together in a large bowl with the salt and black pepper.

    For this step you'll need:

    • 650g Skirt of beef very thinly sliced
    • 1 Onion(s) finely diced
    • 600g Potato(es) peeled
    • 1 Swede(s) peeled
    • ½tsp Salt
    • 2½tsp Black pepper freshly ground
  5. 5

    Divide the pastry into 8 balls. Roll out each one to a 12 cm circle. Place a little mixture in the centre of each. Brush one half of the edge of pastry with water then fold over the filling onto the other side and press down well to seal in the filling. Crimp the edge and repeat with the remaining pasties. Place on a baking tray.

  6. 6

    Brush the pasties with a little beaten egg to glaze then bake for 50 minutes to 1 hour until the meat and vegetables are well cooked. Eat hot, or serve cold.

    For this step you'll need:

    • 1 Egg(s) (free range) a little beaten

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