Cornish Pasty
Cornish pasty with braising steak, swede, potato and onion wrapped in buttery lard pastry, the traditional Cornish way. Serves four.
TOTAL TIME
1 hr 43 min
ACTIVE TIME
34 min
QUANTITY
4 pieces · ~2 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/11
Tools0/23
Ingredients0/11 gathered · 4 servings
520g
1tsp
125g
125g
150ml
150g
200g300g
400g
1tsp
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 520g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 125g | — | — | |
| 4 | | 125g | — | — | |
| 5 | | 150ml | — | — | |
| 6 | | 150g | — | — | |
| 7 | | 200g | — | — | |
| 8 | 300g | — | — | ||
| 9 | | 400g | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1piece | — | — |
Tools24 items
Serveware1 item
Procedure47 steps
1 of 47
Tip 500 g of the flour into the large mixing bowl.
Plain flour · 500 g
⏱ 5s
ResultPlain flour2 of 47
Add half a teaspoon of salt.
Salt · 0.5 tsp⏱ 5s
ResultPlain flour and salt3 of 47
Add the lard, cut into small cubes.
Lard · 125 g⏱ 20s
ResultPlain flour and salt and lard4 of 47
Add the butter, cut into small cubes.
Butter · 125 g⏱ 20s
ResultPlain flour mixture5 of 47
Rub the fats in with your fingertips until it looks like coarse breadcrumbs.
⏱ 4 min
ResultCoarse breadcrumb pastry mix6 of 47
Pour in the cold water gradually, stirring with the table knife, until it starts to come together.
Cold water · 150 ml
⏱ 1 min
ResultShaggy pastry7 of 47
Bring it together with your hands and knead briefly until smooth; do not overwork it.
⏱ 1 min
ResultPasty pastry8 of 47
Cover the bowl with cling film.
⏱ 10s
9 of 47
Put the bowl in the fridge.
⏱ 10s
ResultPasty pastry10 of 47
Chill for 30 minutes.
⏱ 30 min
ResultRested pastry11 of 47
Meanwhile, lay the onion on the chopping board.
White onion · 150 g
⏱ 5s
ResultWhite onion12 of 47
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultHalved white onion15 of 47
Lay the swede on the board.
Swede · 200 g⏱ 5s
ResultSwede19 of 47
Lay the potatoes on the board.
Fingerling potato · 300 g
⏱ 5s
ResultFingerling potato23 of 47
Lay the beef on the board, after the vegetables.
Braising steak · 400 g⏱ 5s
ResultBraising steak24 of 47
Cut it across the grain into thin slices, then into small pieces about the size of the vegetables.
⏱ 4 min
ResultBeef Chunks26 of 47
Add the rest of the salt.
Salt · 0.5 tsp
⏱ 5s
ResultSalted filling27 of 47
Add the pepper.
Ground black pepper · 1 tsp⏱ 5s
ResultSeasoned filling29 of 47
Turn the oven to 190 °C (170 °C fan).
⏱ 15 min
30 of 47
Line the baking tray with baking paper.
⏱ 20s
31 of 47
Crack the egg into the small bowl.
Egg · 1 piece
⏱ 10s
ResultEgg33 of 47
Take the pastry out of the fridge and unwrap it.
⏱ 10s
ResultRested pastry34 of 47
Cut the pastry into 4 equal pieces with the bench scraper.
Into 4 equal portions
⏱ 40s
Result4 pieces of pastry35 of 47
Dust them with the last 20 g of flour.
Plain flour · 20 g⏱ 10s
ResultFloured pastry pieces36 of 47
Turn them out onto the counter.
⏱ 10s
ResultFloured pastry pieces37 of 47
Roll each into a circle about 23 cm across and 3 mm thick.
⏱ 4 min
ResultPastry rounds38 of 47
Lift the rounds onto the lined tray, letting one half of each hang over the edge if needed.
⏱ 40s
ResultPastry rounds39 of 47
Pile a quarter of the filling onto one half of each round, leaving a 2 cm border.
⏱ 1 min
ResultPastry rounds with filling41 of 47
Fold the pastry over the filling and press the edges firmly together.
⏱ 1 min
ResultSealed pasties42 of 47
Crimp each edge by folding and twisting it over itself all the way along.
⏱ 3 min
ResultCrimped pasties43 of 47
Brush the tops with the rest of the egg wash.
⏱ 30s
ResultGlazed pasties44 of 47
Using oven gloves, put the baking tray in the oven.
⏱ 10s
ResultGlazed pasties45 of 47
Bake for about 40 minutes, until deep golden and a skewer slides easily through the filling.
⏱ 40 min
ResultBaked pasties46 of 47
Using oven gloves, take the baking tray out.
⏱ 10s
ResultBaked pasties47 of 47
Leave on the tray for 5 minutes.
⏱ 5 min
ResultRested pastiesTotal Time1 hr 43 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Tip 500 g of the flour into the large mixing bowl.⏱ 5sResultPlain flour |
| 2 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultPlain flour and salt |
| 3 | 125 g | | Add the lard, cut into small cubes.⏱ 20sResultPlain flour and salt and lard |
| 4 | 125 g | | Add the butter, cut into small cubes.⏱ 20sResultPlain flour mixture |
| 5 | — | | Rub the fats in with your fingertips until it looks like coarse breadcrumbs.⏱ 4 minResultCoarse breadcrumb pastry mix |
| 6 | 150 ml | | Pour in the cold water gradually, stirring with the table knife, until it starts to come together.⏱ 1 minResultShaggy pastry |
| 7 | — | | Bring it together with your hands and knead briefly until smooth; do not overwork it.⏱ 1 minResultPasty pastry |
| 8 | — | | Cover the bowl with cling film.⏱ 10s |
| 9 | — | | Put the bowl in the fridge.⏱ 10sResultPasty pastry |
| 10 | — | | Chill for 30 minutes.⏱ 30 minResultRested pastry |
| 11 | 150 g | | Meanwhile, lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 12 | White onionstep 11 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 13 | Halved white onionstep 12 | | Chop it finely.⏱ 1 minResultChopped onion |
| 14 | Chopped onionstep 13 | | Put the onion in the medium bowl.⏱ 5sResultChopped onion |
| 15 | 200 g | | Lay the swede on the board.⏱ 5sResultSwede |
| 16 | Swedestep 15 |  | Peel it thickly.⏱ 1 minResultPeeled swede |
| 17 | Peeled swedestep 16 | | Cut it into dice no bigger than 5 mm.⏱ 2 minResultDiced swede |
| 18 | Diced swedestep 17 | | Add it to the onion.⏱ 5sResultOnion and swede |
| 19 | 300 g | | Lay the potatoes on the board.⏱ 5sResultFingerling potato |
| 20 | Fingerling potatostep 19 | | Peel the fingerling potato⏱ 1 min 30sResultPeeled potato |
| 21 | Peeled potatostep 20 | | Cut into dice no bigger than 5 mm.⏱ 2 minResultDiced potato |
| 22 | Diced potatostep 21 | | Add the potato to the bowl.⏱ 5sResultPasty vegetables |
| 23 | 400 g | | Lay the beef on the board, after the vegetables.⏱ 5sResultBraising steak |
| 24 | Braising steakstep 23 | | Cut it across the grain into thin slices, then into small pieces about the size of the vegetables.⏱ 4 minResultBeef Chunks |
| 25 | Beef Chunksstep 24 | | Add the beef to the vegetables.⏱ 10sResultBeef and vegetables |
| 26 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted filling |
| 27 | 1 tsp | | Add the pepper.⏱ 5sResultSeasoned filling |
| 28 | — | | Toss until evenly seasoned.⏱ 30sResultPasty fillingused in step 39 |
| 29 | — | | Turn the oven to 190 °C (170 °C fan).⏱ 15 min |
| 30 | — | | Line the baking tray with baking paper.⏱ 20s |
| 31 | 1 piece | | Crack the egg into the small bowl.⏱ 10sResultEgg |
| 32 | — |  | Beat it with the fork.⏱ 20sResultBeaten eggused in step 40 |
| 33 | — | | Take the pastry out of the fridge and unwrap it.⏱ 10sResultRested pastry |
| 34 | — | | Cut the pastry into 4 equal pieces with the bench scraper. → Into 4 equal portions⏱ 40sResult4 pieces of pastry |
| 35 | 20 g | | Dust them with the last 20 g of flour.⏱ 10sResultFloured pastry pieces |
| 36 | Floured pastry piecesstep 35 | | Turn them out onto the counter.⏱ 10sResultFloured pastry pieces |
| 37 | — | | Roll each into a circle about 23 cm across and 3 mm thick.⏱ 4 minResultPastry rounds |
| 38 | Pastry roundsstep 37 | | Lift the rounds onto the lined tray, letting one half of each hang over the edge if needed.⏱ 40sResultPastry rounds |
| 39 | Pasty fillingstep 28 | | Pile a quarter of the filling onto one half of each round, leaving a 2 cm border.⏱ 1 minResultPastry rounds with filling |
| 40 | Beaten eggstep 32 | | Brush the borders with egg wash.⏱ 40sResultEgg-washed bordersused in step 43 |
| 41 | — | | Fold the pastry over the filling and press the edges firmly together.⏱ 1 minResultSealed pasties |
| 42 | — | | Crimp each edge by folding and twisting it over itself all the way along.⏱ 3 minResultCrimped pasties |
| 43 | Egg-washed bordersstep 40 | | Brush the tops with the rest of the egg wash.⏱ 30sResultGlazed pasties |
| Crimped pastiesstep 42 | |||
| 44 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultGlazed pasties |
| 45 | — | | Bake for about 40 minutes, until deep golden and a skewer slides easily through the filling.⏱ 40 minResultBaked pasties |
| 46 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked pasties |
| 47 | — | | Leave on the tray for 5 minutes.⏱ 5 minResultRested pasties |
| Total Time | 1 hr 43 min | ||
Serving
- Serve each pasty whole on a plate.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,270kcal | |
| 39g | |
| 72g | |
| 34g | |
| 116g | |
| 5g | |
| 7g | |
| 847mg |
Ingredients0/11
Tools0/23
Recipe
Cornish Pasty
Cornish pasty with braising steak, swede, potato and onion wrapped in buttery lard pastry, the traditional Cornish way. Serves four.
What you’ll doYou will make a shortcrust pastry, rest it in the refrigerator for thirty minutes, then prepare a filling of finely diced onion, swede, potato and beef seasoned with salt and pepper. You will divide the rested dough into four portions, roll each into a circle, fill and seal it with an egg-washed border, crimp the edge into the traditional rope pattern, and bake all four pasties until deep golden.
Serves4
Total1 hr 43 min
LevelMedium
Ingredients
- Plain flour520 g
- Salt1 tsp
- Lard125 g
- Butter125 g
- Cold water150 ml
- White onion150 g
- Swede200 g
- Fingerling potato300 g
- Braising steak400 g
- Ground black pepper1 tsp
- Egg1 piece
Tools
Bench scraperKitchen counterSpoonRolling pinSmall bowlLarge mixing bowlOvenPastry brushChef's knifeMedium bowlSkewerCling filmSpatulaWooden spoonDinner plateBaking trayRefrigeratorBaking paperPeelerForkTable knifeOven gloveChopping boardSkewers
Method
1
Tip 500 g of the flour into the large mixing bowl.
5sLarge mixing bowlPlain flour · 500 g
2
Add half a teaspoon of salt.
5sLarge mixing bowlSalt · 0.5 tsp
3
Add the lard, cut into small cubes.
20sLarge mixing bowlLard · 125 g
4
Add the butter, cut into small cubes.
20sLarge mixing bowlButter · 125 g
5
Rub the fats in with your fingertips until it looks like coarse breadcrumbs.
4 minLarge mixing bowl
6
Pour in the cold water gradually, stirring with the table knife, until it starts to come together.
1 minLarge mixing bowl, Table knifeCold water · 150 ml
7
Bring it together with your hands and knead briefly until smooth; do not overwork it.
1 minLarge mixing bowl
8
Cover the bowl with cling film.
10sLarge mixing bowl, Cling film
9
Put the bowl in the fridge.
10sLarge mixing bowl, Refrigerator
10
Chill for 30 minutes.
30 minLarge mixing bowl
11
Meanwhile, lay the onion on the chopping board.
5sChopping boardWhite onion · 150 g
12
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeWhite onion · step 11
13
Chop it finely.
1 minChopping board, Chefs knifeHalved white onion · step 12
14
Put the onion in the medium bowl.
5sMedium bowlChopped onion · step 13
15
Lay the swede on the board.
5sChopping boardSwede · 200 g
16
Peel it thickly.
1 minChopping board, PeelerSwede · step 15
17
Cut it into dice no bigger than 5 mm.
2 minChopping board, Chefs knifePeeled swede · step 16
18
Add it to the onion.
5sMedium bowlDiced swede · step 17
19
Lay the potatoes on the board.
5sChopping boardFingerling potato · 300 g
20
Peel the fingerling potato
1 min 30sChopping board, PeelerFingerling potato · step 19
21
Cut into dice no bigger than 5 mm.
2 minChopping board, Chefs knifePeeled potato · step 20
22
Add the potato to the bowl.
5sMedium bowlDiced potato · step 21
23
Lay the beef on the board, after the vegetables.
5sChopping boardBraising steak · 400 g
24
Cut it across the grain into thin slices, then into small pieces about the size of the vegetables.
4 minChopping board, Chefs knifeBraising steak · step 23
25
Add the beef to the vegetables.
10sMedium bowlBeef Chunks · step 24
26
Add the rest of the salt.
5sMedium bowlSalt · 0.5 tsp
27
Add the pepper.
5sMedium bowlGround black pepper · 1 tsp
28
Toss until evenly seasoned.
Result · Pasty filling · used in step 39
30sMedium bowl, Spoon
29
Turn the oven to 190 °C (170 °C fan).
190°C15 minOven
30
Line the baking tray with baking paper.
20sBaking tray, Baking paper
31
Crack the egg into the small bowl.
10sSmall bowlEgg · 1 piece
32
Beat it with the fork.
Result · Beaten egg · used in step 40
20sSmall bowl, Fork
33
Take the pastry out of the fridge and unwrap it.
10sLarge mixing bowl, Refrigerator, Cling film
34
Cut the pastry into 4 equal pieces with the bench scraper. → Into 4 equal portions
40sLarge mixing bowl, Bench scraper
35
Dust them with the last 20 g of flour.
10sLarge mixing bowlPlain flour · 20 g
36
Turn them out onto the counter.
10sKitchen counterFloured pastry pieces · step 35
37
Roll each into a circle about 23 cm across and 3 mm thick.
4 minKitchen counter, Rolling pin
38
Lift the rounds onto the lined tray, letting one half of each hang over the edge if needed.
40sBaking tray, SpatulaPastry rounds · step 37
39
Pile a quarter of the filling onto one half of each round, leaving a 2 cm border.
1 minBaking tray, SpoonPasty filling · step 28
40
Brush the borders with egg wash.
Result · Egg-washed borders · used in step 43
40sBaking tray, Pastry brushBeaten egg · step 32
41
Fold the pastry over the filling and press the edges firmly together.
1 minBaking tray, Wooden spoon
42
Crimp each edge by folding and twisting it over itself all the way along.
3 minBaking tray
43
Brush the tops with the rest of the egg wash.
30sBaking tray, Pastry brushEgg-washed borders · step 40Crimped pasties · step 42
44
Using oven gloves, put the baking tray in the oven.
10sBaking tray, Oven, Oven glove
45
Bake for about 40 minutes, until deep golden and a skewer slides easily through the filling.
190°C40 minBaking tray, Skewers
46
Using oven gloves, take the baking tray out.
10sBaking tray, Oven, Oven glove
47
Leave on the tray for 5 minutes.
5 minBaking tray
48
Serve each pasty whole on a plate.
Result · Rested pasties
30sDinner plate, SpatulaRested pasties · step 47
Printed 6 October 2026