Ad
Loading...

Sara's tips for the perfect Cornish pasties:

  • I always make sure to chill the pastry for at least 20 minutes before rolling it out. This helps to keep the pastry crisp and makes it much easier to handle when shaping the pasties.
  • These pasties freeze perfectly, so once baked and cooled, I wrap them well and pop them in the freezer. When you fancy one, simply reheat from frozen in a moderate oven until piping hot throughout.
  • I always crimp the edges firmly to keep the filling sealed inside. If you're new to making pasties, don't worry if they don't look perfect; the most important thing is to keep the filling inside.

Units:

For the pastry

For the filling

  • 350g beef skirt
    or chuck steak, finely chopped
  • 1 large onion
    finely chopped
  • 2 medium potatoes
    peeled, thinly sliced
  • 175g swede
    peeled, finely diced
  • 1 tbsp freshly ground black pepper
Keep the screen awake with cook mode on the Good Food app.

Nutrition: per pasty

  • kcal1174
  • fat68g
  • saturates35g
  • carbs114g
  • sugars7g
    low
  • fibre6g
  • protein34g
  • salt1.96g
Ad

Method

  • step 1

    Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.

  • step 2

    Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

  • step 3

    Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Sara Buenfeld
Sara was the former Food Director for BBC Good Food magazine and Editor on Easy Cook. She has written recipes for the brand and edited cookbooks on everything from slow cooker recipes to 30 minute meals to the Healthy Diet Plan meals. See more of Sara's recipes

Recipe from Good Food magazine, September 2008

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.130 ratings
Ad
Ad
Good Good Trust Campaign

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Subscribe now
Loading...
Ad
Loading...
Loading...