Traditional Cornish Pasty Recipe | Step by Step

Learn how to make a traditional Cornish pasty from scratch in this easy step-by-step recipe! 

Cornish pasties are a true British classic. Golden, flaky pastry filled with tender beef, potato, swede (rutabaga), and onion. In this video, I’ll show you exactly how to mix the pastry, prepare the filling, and crimp the pasty the proper Cornish way.

Whether you’re baking Cornish pasties for the first time or perfecting your homemade version, this recipe is simple, authentic, and absolutely delicious.

What you’ll see in this video:

• How to make perfect pastry dough

• The traditional Cornish pasty filling

• Step-by-step crimping technique

• Baking tips for a golden crust every time

If you enjoy classic British recipes and hearty comfort food, this Cornish pasty recipe is a must-try!

Check Out The Recipe Video Below

Traditional Cornish Pasty Recipe | Step by Step

Ingredients

For The Shortcrust Pastry

500g x Bread Flour or Plain/All-Purpose Flour

120g x Lard (diced)

120g x Unsalted Butter (diced)

1tsp/6g x Salt

175ml x Cold Water 

For the Filling

400g x Beef Skirt (sliced or diced)

300g x Potatoes (peeled & diced)

150g x Swede/Rutabaga (peeled & diced)

150g x Onion (peeled & diced)

Salt & Black Pepper

1 x Beaten Egg for Egg Wash

Method

Make the Pastry

Place the flour and salt into a mixing bowl.

Add the lard and butter. Rub together with fingertips until the mixture resembles fine breadcrumbs. (Alternatively, pulse in a food processor.)

Add the cold water and mix until a dough forms.

Tip the dough onto a floured surface and knead lightly for 3 to 4 minutes until smooth and elastic.

Wrap in cling film and chill in the fridge for at least 1 hour (longer is better).

Prepare the Filling

Peel and dice the potatoes, swede, and onion into small cubes (about 1 cm).

Slice the beef into thin strips.

Combine the vegetables and meat in a large bowl. (Do not season yet, seasoning later prevents excess liquid release.)

Roll and Cut the Pastry

Once chilled, roll the pastry out on a floured surface to 2 to 3 mm thick.

Use a 20 cm plate as a template to cut out 6 rounds. Re-roll pastry as needed.

Fill and Shape

Season the filling generously with salt (around 1 tsp) and black pepper (1/2 tsp). Mix well.

Divide the filling evenly between the pastry rounds, piling it into the centre.

Add a couple of small cubes of butter on top of each filling mound (optional).

Brush pastry edges with beaten egg (or water). Fold over into a half-moon shape.

Press edges firmly together, then crimp to seal: use your finger and thumb to fold the edge over in a neat pattern.

5. Bake

Place pasties on a baking tray lined with baking paper.

Brush tops with beaten egg.

Make 2 small holes in the top of each pasty to allow steam to escape.

Bake in a preheated oven at 165°C fan (180°C conventional) for 50–55 minutes, until golden brown and crisp.

Serve

Allow to cool slightly before eating. Best enjoyed warm with the filling juicy and tender inside.