📝 About This Recipe
Steeped in the rugged heritage of Cornwall's tin mines, the Cornish Pasty is a marvel of culinary engineering, designed to be a complete, portable meal. This recipe honors the protected tradition of using hand-crimped, buttery shortcrust pastry to encase a succulent filling of beef, potato, swede, and onion. As the pasty bakes, the raw ingredients slow-cook in their own juices, creating a rich, savory gravy that is nothing short of legendary.
🥗 Ingredients
The Sturdy Shortcrust Pastry
- 500 grams Strong bread flour (provides the structural integrity needed for crimping)
- 125 grams Unsalted butter (cold and cubed)
- 125 grams Lard or vegetable shortening (cold and cubed; essential for the classic flake)
- 1 teaspoon Fine sea salt
- 175 milliliters Ice-cold water (added gradually)
The Traditional Filling
- 400 grams Beef skirt steak (trimmed and cut into 1cm cubes)
- 300 grams Potato (waxy variety like Maris Piper or Yukon Gold, peeled and diced)
- 150 grams Swede (known as rutabaga in the US; peeled and diced)
- 150 grams Yellow onion (finely chopped)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt (to season the filling layers)
- 4 knobs Unsalted butter (small pieces to top the filling inside)
The Glaze
- 1 large Egg (beaten with a pinch of salt for the egg wash)
👨🍳 Instructions
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1
Begin by making the pastry. Sift the flour and salt into a large bowl. Add the cold cubed butter and lard.
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2
Rub the fats into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Do not overwork; you want small flecks of fat to remain.
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3
Make a well in the center and pour in most of the ice-cold water. Use a knife to bring the dough together, adding more water if needed, until you have a firm, non-sticky dough.
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4
Knead the dough on a lightly floured surface for about 30 seconds to develop the gluten—this makes it pliable enough to crimp. Wrap in cling film and chill in the fridge for at least 1 hour.
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5
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
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6
Prepare the filling by dicing the beef, potato, and swede into small, uniform cubes (about 1cm). Do not mix them yet to ensure even distribution in each pasty.
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7
Divide the chilled pastry into 4 equal portions. Roll each out on a floured surface into a circle roughly 20-22cm (8-9 inches) in diameter.
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8
Layer the ingredients on one half of each pastry circle: start with a layer of potato, then swede, then onion, and finally the beef. Season each layer generously with salt and plenty of black pepper.
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9
Place a small knob of butter on top of the beef to create a rich steam inside the pasty.
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10
Lightly brush the edge of the pastry circle with water. Fold the other half of the pastry over the filling to create a semi-circle, pressing the edges firmly together to seal.
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11
Crimp the edges: Use your thumb and forefinger to twist the edge of the pastry over itself in a rope-like pattern along the side. This is the traditional 'side-crimp'.
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12
Place the pasties on the baking sheet. Cut a small slit in the top of each to allow steam to escape. Brush the entire surface of each pasty with the beaten egg wash.
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13
Bake for 10 minutes at 200°C (400°F), then lower the temperature to 170°C (340°F) and bake for a further 40-45 minutes until deep golden brown.
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14
Remove from the oven and let them rest for at least 10 minutes. This allows the juices to settle and the filling to reach the perfect eating temperature.
💡 Chef's Tips
Always use beef skirt; it has the perfect fat content and texture to tenderize during the long bake. Never precook your filling ingredients; the raw vegetables and meat create the signature gravy as they bake together. Use strong bread flour instead of all-purpose for a more durable crust that won't tear during the crimping process. If your pastry feels too soft while rolling, pop it back in the fridge for 10 minutes to firm up the fats. Don't be shy with the black pepper; a truly authentic pasty should have a noticeable peppery kick.
🍽️ Serving Suggestions
Serve warm with a side of pickled onions or crunchy cornichons for a sharp contrast. A cold pint of traditional English Ale or a crisp dry cider is the perfect beverage pairing. For a more modern meal, serve alongside a fresh green salad with a sharp vinaigrette. Pack them in a towel for a picnic; they are designed to hold their heat and be eaten by hand. Add a dollop of brown sauce (HP sauce) on the side for an extra savory tang.