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Cornish pasties

Name: Cornish pasties
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 500g strong white flour, plus extra for dusting; ½ tsp each salt and pepper; 120g cold butter, diced; 120g cold lard, diced; 1 medium free-range egg, beaten; For the filling; 1 medium potato, cut into 0.5cm dice; ½ (about 250g) swede, peeled and cut into 0.5cm dice; 1 tbsp olive oil; 1 large onion, finely chopped; 300g beef skirt or chuck, excess fat removed and cut into 0.5cm cubes

Published: 31 Jul 11
Updated: 18 Mar 24

Bursting with beef, swede, potato and onion this classic cornish pasty recipe makes a great lunchbox filler or picnic dish.

Easy
August 2011

Test kitchen approved

Serves 6
Takes 40 minutes to make, 30-35 minutes to cook, plus chilling

Bursting with beef, swede, potato and onion this classic cornish pasty recipe makes a great lunchbox filler or picnic dish.

Nutrition: per serving

Calories: 751kcals
Fat: 42.7g (20.1g saturated)
Protein: 21.8g
Carbohydrates: 74.7g (5g sugars)
Fibre: 5.5g
Salt: 0.8g

Per pasty

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Ingredients

500g strong white flour, plus extra for dusting
½ tsp each salt and pepper
120g cold butter, diced
120g cold lard, diced
1 medium free-range egg, beaten

For the filling

1 medium potato, cut into 0.5cm dice
½ (about 250g) swede, peeled and cut into 0.5cm dice
1 tbsp olive oil
1 large onion, finely chopped
300g beef skirt or chuck, excess fat removed and cut into 0.5cm cubes

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Method

For the pastry, sift the flour, salt and pepper into a large bowl. Add the butter and lard and rub between your fingers until it is the consistency of fine breadcrumbs. Add just enough chilled water to bind (about 7-8 tbsp). Shape into a flat disc, wrap in cling film and chill for at least 20 minutes.
Bring a large pan of salted water to the boil. Add the diced vegetables and parboil for 5 minutes. Drain and rinse under cold water. Meanwhile, heat the olive oil in a large sauté pan and soften the onion over a low heat. Mix with the vegetables in a large bowl and allow to cool. Once cool, stir in the chopped beef and season well.
Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out 6 x 20cm circles. Spoon the filling into the centre of each circle, leaving a 2.5cm border. Season. Brush the pastry edges with a little beaten egg, then fold in half to enclose the filling. Seal well, crimping around the edges.

Preheat the oven to 220°C/fan200°C/gas 7. Place the pasties on a large lined baking sheet and brush all over with beaten egg. Bake for 25-30 minutes until the pastry is golden and the filling is piping hot.