Cornish Pasty
A traditional Cornish pasty filled with beef, potatoes, Swede, and onions.
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- •500 grams Bread flour
- •1 teaspoon Salt
- •250 grams Unsalted butterCold
- •250 grams LardCold
- •170 ml WaterApproximately
- •PotatoesDiced, firm or waxy variety
- •SwedeDiced
- •OnionDiced
- •Beef skirtCut into small pieces
- •Black pepperFreshly cracked
- •0.5 teaspoon White pepper
- •SaltPinch
- •ButterSmall sliver for each pasty
- •EggBeaten, for egg wash
- 1
Mix 500 grams of bread flour with 1 teaspoon of salt.
1 min
- 2
Add 250 grams of cold unsalted butter and 250 grams of cold lard. Mix until it resembles coarse breadcrumbs.
5 min
- 3
Add approximately 170 ml of water gradually and mix to form a dough.
3 min
- 4
Knead the dough for 2-3 minutes until smooth. Wrap and chill for at least an hour.
4 min
- 5
Dice potatoes, Swede, and onion into small pieces.
5 min
- 6
Cut beef skirt into small pieces and season with black pepper.
3 min
- 7
Season diced vegetables with white pepper and salt. Mix well.
2 min
- 8
Roll out the chilled dough and cut into 23 cm circles.
5 min
- 9
Place vegetables and beef on one side of each pastry circle. Add a small sliver of butter on top.
4 min
- 10
Brush edges with beaten egg, fold over, and crimp the edges.
5 min
- 11
Egg wash the pasties and poke a small hole on top for steam to escape.
3 min
- 12
Bake in a preheated oven at 180°C for 50-60 minutes.
1h 0m
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