Proper Cornish Pasties

Pasties, are a parcel of goodness sent from heaven and have been a staple of Cornwall for hundreds of years. Locals are so passionate about pasties, they support their favourite shop, the way the rest of the UK supports football teams.

plate hanger long copy

The traditional way to serve a pasty, is with a nice cup of sugary tea.

Makes 2 pasties

Preheat the oven to 180°C – Gas mark 4


for the pastry

250g white bread flour

70g butter

60g lard

1 tsp salt

90ml water

egg for glazing

un cooked 2 brush


for the filling

200g beef skirt, diced in half cm pieces

210g potato, chipped small

100g swede, chipped same size as potato

70g onion, cut very small

4 tsp salt

2 tsp pepper


Preheat the oven to 180°C – Gas mark 4

Line two large baking trays with grease proof paper

  1. In a large mixing bowl, add the flour and salt. Cube the butter and lard, add to the flour and rub into the flour until it forms a crumble consistency.
  2. Add part of the water and start to mix in, gradually adding and mixing the water. Knead into an elasticated dough. Wrap in clingfilm and leave in the fridge for at least a couple of hours, overnight if possible.
  3. In a large bowl, combine the chipped veg and beef skirt, add the salt and pepper and mix well.
  4. Remove pastry from the fridge and divide in two. Roll out on a floured surface until the pastry is about half a cm thick. Use a plate to cut the pastry into a circle.
  5. Place the rolling pin under the pastry, at half way, creating a wall to pile the filling. Fill one half of the pastry, leaving just over a cm around the edge.
  6. Wet the edge of the pastry and fold over, creating a half moon, with the filling on the inside. Press together, ensuring no filling is caught between the pastry edge.
  7. Crimp. A video on how to crimp can be found here
  8. Place the pasty on your baking tray. Glaze with beaten egg. Repeat with the other pasty
  9. Bake in the oven for 50 to 55 mins.

in oven 1




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