📝 About This Recipe
Step back into the rugged coastlines of Cornwall with this quintessential British classic, featuring a golden, flaky crust and a deeply savory heart. Traditionally crafted for tin miners, this 'portable meal' combines tender beef, earthy swede, and buttery potatoes that steam to perfection inside their own pastry cocoon. What sets the authentic pasty apart is the slow-cooked infusion of natural juices, creating a rich gravy that needs no extra sauce.
🥗 Ingredients
The Shortcrust Pastry
- 500 grams Strong bread flour (provides the strength needed for the crimp)
- 125 grams Cold unsalted butter (cubed)
- 125 grams Cold lard (cubed; essential for authentic flakiness)
- 1 teaspoon Sea salt
- 175 ml Ice-cold water (added gradually)
The Traditional Filling
- 450 grams Beef skirt steak (diced into 1cm cubes; do not use ground beef)
- 300 grams Potato (waxy variety like Maris Piper, peeled and finely diced)
- 150 grams Swede (known as yellow turnip or rutabaga; finely diced)
- 150 grams Yellow onion (finely chopped)
- 1.5 teaspoons Salt (to season the filling)
- 1 teaspoon Black pepper (freshly cracked)
- 4 small knobs Salted butter (one for each pasty)
The Glaze
- 1 large Egg (beaten with a splash of water)
👨🍳 Instructions
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1
In a large bowl, combine the flour and salt. Add the cold cubed butter and lard, rubbing them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
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2
Gradually add the ice-cold water, mixing with a knife until the dough starts to come together. Knead the dough for about 3-5 minutes on a clean surface until it is smooth and elastic—this 'strength' is vital for a sturdy pasty.
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3
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This relaxes the gluten and ensures the pastry doesn't shrink.
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4
While the dough chills, prepare your filling. Dice the beef, potatoes, swede, and onion into uniform 1cm pieces. Do not cook them beforehand; they must steam raw inside the pastry.
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5
Preheat your oven to 200°C (400°F/Gas Mark 6) and line a large baking sheet with parchment paper.
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6
Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll each portion into a circle roughly 20-22cm (8-9 inches) in diameter.
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7
Layer your ingredients on one half of each pastry circle: first the swede, then the potato, then the onion, and finally the beef. Season each layer generously with salt and pepper.
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8
Place a small knob of butter on top of the beef. This creates the 'gravy' as it melts into the vegetables.
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9
Dampen the edges of the pastry with a little water. Fold the other half of the pastry over the filling to create a half-moon shape, pressing the edges firmly together to seal.
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10
Crimp the edges: Use your fingers to twist and tuck the edge of the pastry along the side, creating the signature braided 'Cornish Crimp'. The seal should be on the side, not the top.
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11
Place the pasties on the baking sheet. Cut a small steam vent in the top of each and brush the entire surface generously with the beaten egg wash.
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12
Bake for 45-50 minutes. Start at 200°C for the first 10 minutes, then lower the heat to 170°C (340°F) for the remaining 35-40 minutes until the pasties are a deep golden brown.
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13
Remove from the oven and let them rest for at least 10 minutes. This allows the internal juices to settle and the vegetables to finish softening.
💡 Chef's Tips
Always use beef skirt steak; it has the perfect fat-to-meat ratio that breaks down beautifully during the long bake. Never precook your filling; the raw vegetables release moisture that creates the iconic internal gravy. If you don't have lard, use all butter, but the pastry will be less 'short' and more brittle. Ensure your vegetables are diced small (1cm) to guarantee they cook through at the same rate as the beef. Don't be afraid to season heavily; potatoes and swede absorb a lot of salt and pepper.
🍽️ Serving Suggestions
Serve warm with a side of sharp pickled onions or Cornish chutney. A pint of traditional English Amber Ale or a crisp dry cider pairs perfectly. For a full meal, serve with a side of buttery garden peas or a simple green salad. Enjoy it the traditional way—held in the hand, wrapped in a bit of brown paper. A dollop of English mustard on the side provides a lovely heat to cut through the rich pastry.