cornish pastry recipe.

 

Traditional Cornish Pasty Recipe – A Taste of Cornwall Cornish Pasty Recipe – Traditional British Handheld Pie

Bake an authentic Cornish pasty with this easy step-by-step recipe. Crisp shortcrust pastry filled with beef, potato, swede & onion – a true taste of Cornwall.

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Introduction

The Cornish pasty is a British culinary icon, protected by PGI (Protected Geographical Indication) status and deeply rooted in Cornish mining history. Made with shortcrust pastry and filled with beef, potato, swede (rutabaga), and onion, it’s the perfect portable comfort food.

This recipe brings you a taste of Cornwall in your own kitchen—flaky pastry, hearty filling, and all the tradition baked in.

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Why You’ll Love This Recipe

• Uses authentic ingredients and method
• Great for meal prepping or packed lunches
• Delicious hot or cold – perfect for picnics or work meals

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Ingredients (Makes 4 large pasties)

For the Shortcrust Pastry:

• 500g plain flour
• 125g unsalted butter, chilled
• 125g lard (or vegetable shortening)
• 1 tsp salt
• 175ml cold water

For the Filling:

• 300g beef skirt or chuck steak, finely diced
• 200g potato, peeled and finely diced
• 150g swede (rutabaga), peeled and finely diced
• 1 small onion, finely chopped
• Salt and black pepper, to taste
• Knob of butter (optional, for extra richness)

To Glaze:

• 1 egg, beaten

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Instructions

Step 1: Make the Pastry

1. In a large bowl, mix flour and salt.
2. Rub in the butter and lard until mixture resembles breadcrumbs.
3. Gradually add cold water and bring together into a dough.
4. Wrap in cling film and chill for 30 minutes.

Step 2: Prepare the Filling

1. Combine beef, potato, swede, and onion in a bowl.
2. Season well with salt and pepper.
3. Do not pre-cook – traditional Cornish pasties bake the filling raw.

Step 3: Assemble the Pasties

1. Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
2. Divide pastry into 4 equal pieces. Roll each into a 20cm (8-inch) circle.
3. Place filling on one half of the circle, leaving a 1cm border.
4. Add a small knob of butter on top of filling (optional).
5. Fold over pastry to create a half-moon shape.
6. Crimp edges firmly to seal – traditional Cornish crimping is on the side.
7. Place on baking tray and brush with beaten egg.

Step 4: Bake

1. Bake for 20 minutes at 200°C, then reduce temperature to 160°C (140°C fan) / 320°F.
2. Bake for another 25–30 minutes until golden brown and cooked through.

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Serving Suggestions

• Enjoy warm or cold with HP sauce, pickles, or a side salad
• Pair with English ale or cider
• Ideal for packed lunches, road trips, or weekend picnics

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Tips for Success

• Use diced, not minced, beef for authentic texture
• Keep ingredients dry and pastry cold to prevent sogginess
• Freeze unbaked pasties for up to 3 months – bake from frozen

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FAQs

Is this an authentic Cornish pasty recipe?
Yes – it uses protected ingredients and follows traditional methods.

Can I add carrots or cheese?
To call it a Cornish pasty, you must stick to the traditional filling. However, feel free to create your own variations!

What's the best cut of beef?
Skirt steak is ideal – it’s lean, tender when cooked slowly, and full of flavour.

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Conclusion

The Cornish pasty is more than a recipe – it's a piece of British history. With this traditional recipe, you can enjoy its hearty flavour and flaky texture anywhere in the world.

Perfect for families, freezer batches, and anyone craving an authentic UK favourite.

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