Cornish Pasty

The famous Cornish handheld pie with beef, potato, swede and onion sealed in shortcrust.

TIME BREAKDOWN
Prep: 40 min
Cook: 55 min
Total: 1 hour 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g plain flour
  • 125g lard, chilled and cubed
  • 125g butter, chilled and cubed
  • 1 tsp salt
  • Around 125ml cold water
  • 400g beef skirt, finely diced
  • 1 large potato, peeled and diced small
  • 150g swede, diced small
  • 1 large onion, finely chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 egg, beaten, to glaze

Method

  1. Rub the fats into the flour and salt until like breadcrumbs. Add water gradually and bring together into a dough. Chill for 30 minutes.

  2. Mix the beef, potato, swede, onion, salt and pepper in a bowl.

  3. Divide the pastry into four and roll each into a 20cm circle.

  4. Pile the filling on one half of each circle, leaving a border. Dampen the edges, fold over and crimp firmly along one side.

  5. Place on a lined baking tray and brush with egg.

  6. Bake at 220°C (200°C fan) for 20 minutes, then reduce to 170°C (150°C fan) for 35 minutes. Rest for 10 minutes before eating.