Authentic Cornish Pasty
A traditional Cornish pasty, a hearty and portable meal consisting of a rich shortcrust pastry filled with tender beef, potato, swede (rutabaga), and onion, crimped along the side. Originally a miner's lunch.
🧂 Ingredients
- 500 g Shortcrust pastry(Homemade or good quality store-bought. Ensure it's firm enough to handle.)
- 400 g Beef skirt or chuck steak(Cut into small, roughly 1cm cubes. Skirt is traditional for its tenderness when slow-cooked.)
- 200 g Potato(Peeled and cut into small, roughly 1cm cubes. Maris Piper or King Edward are good choices.)
- 150 g Swede (rutabaga)(Peeled and cut into small, roughly 1cm cubes. Ensure it's tender when cooked.)
- 1 medium Onion(Finely chopped. Yellow or brown onion works well.)
- 1 tbsp Butter or suet (optional)(For richness, dotting the filling before sealing.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
- 1 large Egg(Beaten, for egg wash.)
👨🍳 Instructions
- 1
Prepare the filling: In a large bowl, combine the cubed beef, potato, swede, and chopped onion. Season generously with salt and freshly ground black pepper. Mix thoroughly to ensure the seasoning is evenly distributed.
⏱️ 15 minutes - 2
Divide and roll the pastry: Divide the shortcrust pastry into 4 equal portions. On a lightly floured surface, roll out each portion into a circle approximately 25-30cm (10-12 inches) in diameter and about 3-4mm thick. The pastry should be firm enough to handle without tearing.
⏱️ 15 minutes - 3
Assemble the pasties: Lay one pastry circle flat. Spoon a quarter of the filling mixture onto one half of the circle, leaving a border of about 2cm (1 inch) clear around the edge. Dot with a little butter or suet if using. Moisten the edge of the pastry with a little water.
⏱️ 5 minutes - 4
Crimp the pasties: Carefully fold the other half of the pastry circle over the filling to create a semi-circle. Press the edges together firmly to seal. Starting from one end, crimp the edges by folding small sections of the pastry over each other to create a decorative and secure seal along the curved edge. The traditional Cornish crimp is positioned on the side.
⏱️ 10 minutes - 5
Chill and bake: Place the assembled pasties onto a baking sheet lined with parchment paper. You can chill them in the refrigerator for about 15-20 minutes to help them hold their shape. Preheat your oven to 200°C (180°C fan/400°F).
⏱️ 5 minutes prep + 20 minutes chill - 6
Egg wash and bake: Brush the pasties all over with the beaten egg wash. This will give them a beautiful golden-brown sheen. Bake in the preheated oven for 50-60 minutes, or until the pastry is golden brown and crisp, and the filling is tender and cooked through. You should hear a gentle bubbling from the filling.
⏱️ 50-60 minutes - 7
Rest and serve: Once baked, remove the pasties from the oven and let them rest on a wire rack for at least 10-15 minutes before serving. This allows the filling to settle and prevents it from being too hot.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓The traditional Cornish pasty has its crimp on the side, not the top.
- ✓Layering the ingredients (potato, swede, onion, then beef) can help ensure even cooking and prevent the pastry from becoming soggy.
- ✓The Cornish Pasty has Protected Geographical Indication (PGI) status, meaning only pasties made in Cornwall to a specific recipe can be called Cornish Pasties.
- ✓Ensure your vegetables and beef are cut into uniform, small cubes for even cooking.
- ✓Don't overfill the pasties, as this can make them difficult to seal and prone to bursting.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of mixed herbs (like thyme or parsley) to the filling.
- For a richer flavour, a small amount of suet can be added to the filling.
- Vegetarian version: Replace beef with a mix of mushrooms, lentils, and root vegetables. Ensure adequate seasoning.
- Add a small amount of cheese (like mature cheddar) to the filling before sealing for a 'cheesy pasty'.