Cornish Pasty
Prep time: 1 hr 30 mins | Serves: 4
Ingredients:
For the Pastry:
500g plain flour
250g unsalted butter, cold and cubed
5g sea salt
120g cold water
For the Filling:
400g beef skirt or chuck steak, finely diced
300g potatoes, peeled and diced small
150g swede, peeled and diced small
120g onion, finely sliced
6g sea salt
3g freshly ground black pepper
20g unsalted butter (for dotting)
To Finish:
1 egg (approx. 55g), beaten (for egg wash)
Method:
Start with the pastry. Place the flour and sea salt into a bowl, then rub in the cold butter until the mixture resembles breadcrumbs with a few small chunks remaining for flakiness.
Gradually add the cold water and bring the dough together. Knead lightly until smooth, then wrap and chill for 30 minutes.
Preheat your oven to 180°C (fan 160°C) and line a baking tray with parchment.
In a bowl, combine the diced beef, potatoes, swede and onion. Season well with salt and black pepper, mixing thoroughly so everything is evenly coated.
Divide the chilled pastry into 4 equal portions. Roll each piece into a circle approximately 3–4mm thick (around 20–22cm wide).
Spoon the filling onto one half of each pastry circle, leaving a border around the edge. Dot the filling with small pieces of butter.
Brush the edges lightly with beaten egg, then fold the pastry over to form a half-moon shape.
Crimp the edges firmly by folding and twisting along the seam to seal — this is the classic Cornish style and keeps everything inside.
Place the pasties onto the lined tray and brush generously with egg wash.
Bake for 45–55 minutes until deeply golden and crisp. The filling should be tender and cooked through.
Allow to rest for 10–15 minutes before serving — this lets the juices settle inside.
Taste and adjust next time if needed — a touch more pepper or slightly finer dice for a softer filling.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 15–20 minutes to restore crispness. Suitable for freezing (uncooked or cooked) for up to 1 month.
