• Prep Time: 20 minutes
  • Cooking Time: 55 minutes
  • Serves: 3

Easy Cornish Pasty

  • Recipe Submitted by on

 Ingredients List

  • Pastry
  • 2 cups strong white flour 250 g - bread flour
  • 1/2 cup butter 125 g
  • 1/4 tsp salt
  • 1/3 cup cold water 90 ml
  • Filling
  • 8 oz beef skirt 225 g - or another cut of high quality beef cut into cubes
  • 3/4 cup onion 100 g - a medium sized onion
  • 1 1/2 cup potato 225 g
  • 1 cup swede 125 g a.k.a. rutabaga/neep
  • salt and pepper to taste
  • Extra
  • 1 egg lightly whisked


Add flour, salt and butter to a bowl and mix till crumbly. Slowly add the water till the mixture starts to come together. Knead until your dough is elastic. Cover the dough in clingfilm and leave to rest in the fridge for 3 hours.
In the meantime, prepare your filling. Dice the beef. Clean, peel and dice your potato, swede and onion.
When the dough has rested, preheat the oven to 330 °F / 165 °C. Line a baking sheet with parchment paper.
Roll out the dough and cut into circles of approximately 8 inches / 20 cm. Layer the filling (potato, onion, swede, beef) onto one half of the dough. Make sure the beef is on top so all the juices will drip down into the vegetables at the bottom. Season generously with salt and pepper. Make sure you have enough filling left to fill all of the circles you cut out.
Fold the dough over to close it and crimp the edges, if needed, lightly brush the edges of the pasty with some water before crimping. Transfer to a baking sheet lined with parchment paper and brush with egg.
Bake in the oven for approximately 50 - 55 minutes, until golden.

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