Traditional Cornish Pasty

Ingredients

• 500 g Strong White Bread Flour (sifted)
• 10 g Salt (fine sea salt)
• 125 g Unsalted Butter (cold, diced; Cornish butter if available)
• 125 g Lard (cold, diced; solid vegetable fat can be used as alternative)
• 150 ml Cold Water (weighed for accuracy)
• 400 g Beef Skirt (or minced beef) (diced; can use minced or ground beef)
• 300 g Red Wax‑y Potatoes (peeled and diced ~1 cm cubes)
• 150 g Swede (Rutabaga) (peeled and diced ~1 cm cubes)
• 100 g White Onion (about half a medium onion, diced small)
• 2 g White Pepper (ground, generous amount)
• 1 Egg (beaten for egg wash; can substitute milk or melted butter)
• 40 g Butter (for filling) (cut into small cubes, 4‑5 per pasty)

Instructions

1. Combine Dry Ingredients

   Place the strong white bread flour and salt in a large mixing bowl and stir to distribute evenly.

   Time: PT2M

2. Incorporate Fats

   Add the diced butter and lard to the flour mixture. Using your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.

   Time: PT5M

3. Add Water and Form Dough

   Weigh 150 ml of cold water and pour it into the bowl. Mix with a dinner knife until the dough just comes together; it may look dry at first but will bind as you work.

   Time: PT2M

4. Knead the Dough

   Turn the dough onto a lightly floured bench and knead gently for 2–3 minutes until it forms a smooth, slightly tough ball.

   Time: PT3M

5. Divide and Chill

   Flatten the dough, weigh it, and divide into four equal portions. Shape each portion into a ball, then a disc, wrap in cling film and refrigerate for at least 1 hour.

   Time: PT5M

6. Prepare Vegetables

   Peel and dice the potatoes (300 g), swede (150 g) and onion (100 g) into roughly 1 cm cubes.

   Time: PT12M

7. Season Vegetables

   Just before assembling, sprinkle the diced vegetables with ½ tsp salt and a generous pinch of white pepper, then toss to coat.

   Time: PT1M

8. Roll Out Pastry

   On a floured bench, roll each chilled disc to an 8–9 inch circle, using the 3 mm (1/8 in) spacer on the adjustable rolling pin for even thickness.

   Time: PT10M

9. Prepare Egg Wash

   Beat the egg in a small bowl until loose; set aside for brushing.

   Time: PT2M

10. Assemble Pasties – First Layer

    Place a quarter of the seasoned vegetables on one side of each pastry circle, leaving a margin at the edge.

    Time: PT4M

11. Add Butter Cubes (Vegetable Layer)

    Scatter 4–5 small butter cubes over the vegetable layer.

    Time: PT1M

12. Add Meat

    Top the vegetables with a quarter of the diced beef (or minced beef).

    Time: PT2M

13. Add Butter Cubes (Meat Layer)

    Place another 4–5 small butter cubes on the meat.

    Time: PT1M

14. Crimp and Seal

    Brush the exposed edge of the pastry with egg wash, fold the opposite edge over the filling, press to expel air, and crimp the seam using your thumb and left hand as demonstrated.

    Time: PT5M

15. Vent and Egg Wash

    Place the assembled pasty on the parchment‑lined tray, brush the top with egg wash, and poke a small vent hole in the centre with a sharp knife.

    Time: PT3M

16. Bake

    Preheat the oven to 170 °C (340 °F, gas mark 3). Bake the pasties for 45 minutes, or longer if vegetable cubes are larger than 1 cm.

    Time: PT45M

    Temperature: 170°C

17. Cool and Serve

    Remove the pasties from the oven, transfer to a cooling rack and let rest for 10–15 minutes before cutting.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Strong White Bread Flour: All‑purpose flour
• Instead of Unsalted Butter: Cold margarine
• Instead of Lard: Vegetable shortening
• Instead of Beef Skirt (or minced beef): Ground beef
• Instead of Red Wax‑y Potatoes: Yukon Gold potatoes
• Instead of Swede (Rutabaga): Turnip
• Instead of White Onion: Yellow onion
• Instead of White Pepper: Black pepper
• Instead of Egg: Milk, Melted butter
• Instead of Butter (for filling): Margarine

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Bench Scraper
• Adjustable Stainless Steel Rolling Pin
• Cling Film (biodegradable)
• Parchment Paper
• Baking Tray
• Oven
• Sharp Pointed Knife
• Egg Whisk
• Pastry Brush
• Cooling Rack

Critical Steps — Do Not Skip

• Rubbing the cold butter and lard into the flour until breadcrumb‑like
• Using precisely weighed water to achieve the correct dough consistency
• Chilling the dough for at least 1 hour before rolling
• Rolling the pastry to a uniform 3 mm thickness
• Placing butter cubes both under and over the meat for flavor
• Crimping the edges tightly to seal the filling
• Ventilation hole to allow steam to escape

Chef Tips from the Video

• Use Cornish butter for the most authentic flavor, but any high‑quality unsalted butter works.
• If you don’t have an adjustable rolling pin, roll to the desired thickness and check by eye – the dough should be thin enough to see through.
• For extra shine, add a splash of milk to the egg wash.

Troubleshooting

Storage

Refrigerator: Store baked pasties in an airtight container for up to 3 days.

Freezer: Wrap each cooled pasty tightly in foil then place in a freezer bag; freeze up to 2 months. Reheat directly from frozen at 180 °C for 25‑30 min.

Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.

Make-Ahead Tips

• The pastry dough can be prepared up to 24 hours ahead and kept refrigerated.
• Vegetable and meat fillings can be diced and seasoned a day ahead; store separately in airtight containers.
• Assembled, unbaked pasties freeze well; bake from frozen for a slightly longer time.