Cornish pasty recipe

Name: Cornish pasty recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 free range egg yolks, beaten; 1 medium swede, peeled, cut into quarters and thinly sliced; 1 medium potato, peeled and cut into very small dice; 100 g (3.5oz) minced beef (with good fat content); 350 g (12.3oz) -400g ribeye of beef, cut into finger-sized strips; 1 medium onion, peeled and chopped; 1 pinch salt and white pepper; 300 g (10.6oz) strong plain flour (bread flour); 1 tsp salt; 250 g (8.8oz) butter, at room temperature but not soft; 200 ml (7fl oz) (approx.) cold water

Servings: persons

2 free range egg yolks, beaten
1 medium swede, peeled, cut into quarters and thinly sliced
1 medium potato, peeled and cut into very small dice
100 g (3.5oz) minced beef (with good fat content)
350 g (12.3oz) -400g ribeye of beef, cut into finger-sized strips
1 medium onion, peeled and chopped
1 pinch salt and white pepper
300 g (10.6oz) strong plain flour (bread flour)
1 tsp salt
250 g (8.8oz) butter, at room temperature but not soft
200 ml (7fl oz) (approx.) cold water

1
To make the pastry, sift the flour and salt in a medium bowl.
2
Cut the butter into roughly 2cm cubes, add to the flour and mix with your fingertips, making sure there are still small pieces of butter throughout.
3
Make a well in the centre of the mixture and slowly add the water, stirring until you have a dough (you may not need to use all the water).
4
Wrap in cling film and rest in the fridge for an hour minimum.
5
Preheat the oven to 190C and line a baking tray with non-stick baking paper.
6
On a lightly floured surface, divide the pastry into 4 and roll each quarter into a rough oval 1/4- 1/2cm thick.
7
As you roll, you'll see the butter has not completely mixed through.
8
Do not be alarmed as this will create a perfect buttery rough puff once cooked.
9
Take a quarter of the potato and lay in one half of the pastry.
10
Repeat with the swede, ribeye, minced beef and then finally the diced onions.
11
Season everything well with salt and white pepper.
12
Fold the pastry over with your hands cupping the edge, then cut around to give a semi-circle.
13
Take a corner of the edge and then folder over and pinch.
14
Repeat to form the crimp around the pasty.
15
Repeat to make four pasties.
16
Place on the lined baking tray, brush with egg wash and bake for 40-45 minutes until golden brown.
17
Allow to rest for 30 minutes before eating.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 free range egg yolks, beaten, 1 medium swede, peeled, cut into quarters and thinly sliced, 1 medium potato, peeled and cut into very small dice, 100 g (3.5oz) minced beef (with good fat content), and more.

Yes, Cornish pasty recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!