Traditional Homemade Cornish Pasty Recipe

Ingredients

For the pastry:

500g all-purpose flour
120g butter, chilled and diced
120g lard, chilled and diced
1 tsp salt
175ml cold water

For the filling:

1 large onion, finely chopped
1 large potato, finely chopped
1 swede (rutabaga), finely chopped
350g beef skirt or chuck steak, finely chopped
1 tsp salt
1/2 tsp black pepper
50g butter, diced

1 egg, beaten (for glazing)

Steps and instructions

Begin by making the pastry. In a large bowl, combine the flour and salt. Add the butter and lard. Using your fingers, rub the fats into the flour until the mixture resembles fine breadcrumbs.
Slowly add the cold water to the flour mixture, mixing until a dough forms. Be careful not to over-mix. Once the dough has formed, wrap it in cling film and chill in the refrigerator for at least 1 hour.
While the dough is chilling, prepare the filling. In a large bowl, mix together the onion, potato, swede, and beef. Season with the salt and pepper.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
After the dough has chilled, roll it out on a lightly floured surface to a thickness of about 5mm. Using a plate or a large round cutter, cut out circles from the dough.
Divide the filling mixture between the dough circles, placing it on one half of each circle. Add a few pieces of the diced butter to each.
Fold the other half of the dough circle over the filling to form a half-moon shape. Crimp the edges to seal the pasties. If you find crimping difficult, you can simply press the edges together with a fork.
Place the pasties on a baking sheet lined with baking paper. Brush each pasty with the beaten egg to glaze.
Bake the pasties in the preheated oven for about 50-60 minutes, or until they are golden brown and the filling is cooked through. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further.

Tools for making

Mixing Bowl - A large bowl to mix the pastry and filling ingredients.
Rolling Pin - Used to roll out the pastry dough to the desired thickness.
Knife - To finely chop the onion, potato, swede, and beef for the filling.
Plate or Large Round Cutter - Used to cut out circles from the dough for the pasty shells.
Baking Sheet - A flat sheet used to place the pasties on for baking.
Baking Paper - Placed on the baking sheet to prevent the pasties from sticking while baking.
Pastry Brush - Used to brush the beaten egg over the pasties for glazing.
Cling Film - Used to wrap and chill the pastry dough in the refrigerator.
Wire Rack - Used to cool the baked pasties after they come out of the oven.

Recipe variations

Use a different type of pastry, such as puff pastry or shortcrust pastry, instead of the traditional pastry used in this recipe.
Experiment with alternative flours, such as whole wheat flour or gluten-free flour, to make the pastry.
Try different fillings, such as chicken, lamb, or vegetable fillings, instead of beef.
Add additional vegetables to the filling, such as carrots, peas, or mushrooms, for added flavor and texture.
Incorporate herbs and spices into the filling, such as thyme, rosemary, or paprika, to enhance the flavor profile.
Make mini pasties instead of large ones for bite-sized snacks or appetizers.
Add grated cheese, such as cheddar or Stilton, to the filling for a cheesy twist.
Create a sweet version of the pasty by using fruits like apples or berries as the filling, and sprinkle sugar on top.
Make a vegetarian or vegan version by substituting the meat with plant-based protein alternatives, such as tofu, tempeh, or lentils.
Add a spicy kick by including chili flakes or hot sauce in the filling mixture.

Recipe overview

Cornish pasties are a beloved traditional dish from Cornwall, England. These hearty hand pies consist of a rich, flaky pastry filled with beef, potatoes, and swedes, seasoned simply with salt and pepper. Our recipe uses a combination of butter and lard to achieve the perfect, crumbly crust, and we stick to the classic filling, with finely chopped ingredients for a balanced bite every time. Making Cornish pasties is a straightforward process, but like all great things, it takes time. You'll begin by making the pastry, which needs to chill for an hour before you can roll it out and fill it. The filling is simple and doesn't even require pre-cooking—the heat of the oven will take care of that. Once your pasties are assembled, they'll bake until golden brown, with a mouthwatering aroma that will fill your kitchen. Let them cool just a bit before you dig in—the filling will be very hot. Enjoy!

Common questions

Can I use a different type of meat?
Yes, you can use a different type of meat if you prefer. Traditional Cornish pasties are made with beef, but you can substitute it with lamb, chicken, or even vegetarian options like mushrooms or tofu.
Can I make the pastry ahead of time?
Absolutely! You can make the pastry ahead of time and store it in the refrigerator for up to 2 days. Just make sure to wrap it tightly in cling film to prevent it from drying out.
Can I freeze the pasties?
Yes, you can freeze the pasties. After baking and cooling, wrap the pasties individually in cling film or foil, and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. When ready to eat, simply thaw them in the refrigerator overnight and reheat in the oven until warmed through.
Can I add additional vegetables to the filling?
Absolutely! Cornish pasties traditionally include onion, potato, and swede, but you can customize the filling by adding carrots, peas, or other vegetables of your choice. Just make sure to finely chop or dice them so they cook evenly with the rest of the filling.
Can I make mini-sized pasties?
Yes, you can make mini-sized pasties by using a smaller cutter or plate to cut out the dough circles. Adjust the baking time accordingly, as mini-sized pasties will cook faster than larger ones.

Serving dishes and utensils

Rolling Pin - Used to roll out the pastry dough.
Baking Sheet - A flat sheet used for baking the pasties in the oven.
Baking Paper - Placed on the baking sheet to prevent sticking and make cleanup easier.
Pastry Brush - Used to brush the beaten egg onto the pasties for a glossy finish.
Wire Rack - Used to cool the baked pasties and allow air circulation.
Fork - Can be used to crimp the edges of the pasties if desired.

Origin stories

The humble Cornish pasty, with its distinctive 'D' shape, crimped crust, and hearty filling, has a rich history that can be traced back to Cornwall, England in the 13th century. Initially a luxury food for the rich, by the 17th and 18th centuries it had become the staple diet of working people in Cornwall. Miners and farm workers took this portable, easy-to-eat meal with them to work. The thick crust served as a handle, which could be discarded after eating, avoiding contamination from dirty, potentially arsenic-ridden, hands. There's even a tall tale that the pasty's crimped edge was used as a means of identification so that if a miner didn't finish his meal, he could save it for later. While the authenticity of this tale may be questionable, it adds a certain charm to the history of this iconic Cornish dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.