Cornish pasty

Cornish pasty recipe from the two great guys on their bikes – travelling around the country Hairy Bikers showing the best of British food classics. This recipe is absolutely perfect – aromatic, golden brown, crumbly pastry filled with veg and lean beef steak.

This recipe makes 6 pasties. 

Leftover pasties can be kept in the fridge wrapped in cling film for two days, or frozen for up to a month. 

Ingredients for the pastry:

  • 450g plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 50g unsalted butter
  • 75g lard
  • 2 egg yolks
  • 125ml cold water

For the Cornish Pasty filling:

  • 250g potato, finely diced
  • 150g swede, finely diced
  • 150g onion, finely chopped
  • 450g beef steak, finely chopped
  • Salt and black pepper
  • 1tbsp plain flour
  • 40g butter
  • 1 egg, beaten


  1. For the pastry: place flour, butter, lard, salt and egg yolks in a food processor and blitz until bredcrumb consistency. Slowly pour in the cold water into the mixture until it forms a dough. Wrap tha pastry in cling film and place it in the fridge for an hour. 
  2. Prepare the filling. Peel and finely chop the onions, potatoes and swede, cut the beef into small pieces. Mix all the ingredients in a large bowl, season with salt and pepper and sprinkle with flour, mix well.
  3. Preheat the oven to 180°C. Thinly roll out the dough and cut out 6x20cm circles, using a side plate as a template. Place some filling and a little bit of butter on one half of a circle leaving some space around the edge. Fold the dough over to form D-shaped pasty and crimp the edges.
  4. Brush each pasty with beaten egg and make a smal hole on top to let the steam out during baking. Bake for about 50 minutes.

Cornish pasties

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