This recipe is adapted from two different recipes. The short pastry is from Hairy Bikers’ Cornish pasty and the filling from the Cornish Pasty Association.
Here are the top tips from Cornish Pasty Association: Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy. Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.
I have been practicing crimping. As you can see the edges are much better than the first time!!!
To Make the Short Pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor
and pulse until the mixture forms crumbs.
Slowly add the water until the flour forms a soft but firm dough. In my case I added ½ cup + 2 tablespoons cold water.
Form the pastry into a ball, wrap it in clingfilm and leave it to chill in the fridge for an hour. (Chilling stage is absolutely necessary do not skip)
Ingredients for filling. Keep the ingredients separate until you’re ready to fill the pasties then season and use them
To roll the pastry: Roll out the pastry and cut into circles approx. 8-inches (20cm) diameter. A side plate is an ideal size to use as a guide. Layer the vegetables-meat mixture on top of the pastry.
Fold the pastry over
and crimp the edges together.
Glaze with beaten egg.
Bake for about 50–55 minutes until golden. (I did add some slithers of butter in the filling as suggested but it dripped off and burnt as the pasties cooked)
I have since, gotten better in crimping. I’m so proud of myself…LOL!
Preparation time: 20 minutes; Baking time: 50-55 minutes; Makes: 8 Pasties
Short Pastry: ( Makes 6 pasties)
- 450g (1 Ib, 3½ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 125g (4.5oz; 1 stick + 1 tablespoon, 8 tablespoons) unsalted butter
- 2 egg yolks
- 125ml (½ cup filled to the brim) cold water- you may need extra 2-3 tablespoons
For 8 pasties: 600g flour (5 cups); 2½ teaspoons baking powder; 1¼ teaspoon salt, 170g (6oz, 1¼ stick, 11tbsp) butter; 2½ egg yolks; 170ml (2/3 cups filled to the brim) water
For 9 pasties: 675g flour (5½ cups); 3 teaspoons baking powder; 1½ teaspoon salt; 190g butter (1⅓ stick, 12½ tbsp, 6.7oz); 3 egg yolks.
Filling (makes 8 fillings)
- 450g (1Ib) good quality beef skirt or lean chuck steak, diced into small pieces
- 450g (1Ib) potato, diced into small pieces
- 200g (9oz) swede (rutabaga), diced into small pieces (I just used carrots)
- 150g (5oz) onion chopped
- Salt and freshly ground pepper to taste and whatever seasoning you desire
- 1 tablespoon all purpose flour
- Beaten egg to glaze
- Pre-heat the oven to 330ºF (165ºC) convection or 350ºF (180ºC) regular setting. Line a large baking sheet with parchment. Note: Chop ingredients for filling and keep them separately until you have rolled the pastry and are ready to fill them. If you salt the filling in advance the meat will develop too much moisture and become too watery.
- To Make the Short Pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and pulse until the mixture forms crumbs. Slowly add the water until the flour forms a soft but firm dough. In my case I added ½ cup + 2 tablespoons cold water. Form the pastry into a ball, wrap it in clingfilm and leave it to chill in the fridge for an hour. (Chilling stage is absolutely necessary do not skip)
- To roll the pastry: Roll out the pastry and cut into circles approx. 8-inches (20cm) diameter. A side plate is an ideal size to use as a guide. Layer the vegetables-meat mixture on top of the pastry. Brush round the edge with the egg wash. Fold the pastry over and crimp the edges together. Make two slits on top and glaze with beaten egg. Bake for about 50–55 minutes until golden.
- To make the filling: mix the beef with the 1 tablespoon flour them mix it with potato, swede/rutabaga (or carrot) and onion in a mixing bowl. Season with salt and freshly ground pepper and any other seasoning you desire. Use immediately. (I used cumin, paprika, chilli flakes, oregano and rosemary)
- Last updated: November 22, 2018
Loovvve Cornish Pasties…
Looks delish! I’ve never cooked nor eaten a pasty. I’ll have to try one.
You should try. This was my premier time!!!
I have never had one of these but they look so tasty and your pastry rolling is perfection. These are very popular in the upper peninsula of Michigan, every store and stand sells them, but the filling is a little different I think. Will have to make them for StateEats sometime. -Kat
Home made is totally the best. You add what your heart desires. I had one for lunch. Totally filling!
Believe it or not…..I have never tried a Cornish Pasty! They look fabulous! Are they like a little meat pie? Sorry for my ignorance, I’ve eaten “pies” in Australia and they are actually like a mini meat pie. Rather good but they tasted lardy to me. Anyway, good photos too!
I had never eaten a cornish pasty too and was rather surprised that the meat is raw and not pre-cooked. But then it takes 50 minutes in a hot oven is is actually fully cooked in the end. I really enjoyed eating them. They were so filling so we basically had them for dinner! I am planning to make them, again soon. It’s nicely warm and toasty here. Have a wonderful weekend!
One of my family’s favorite when we lived in England. I love making these! Yours look perfect 😀
Ha ha it was my first time making them. I had never done it before, but they turned out really well. My daughter did the crimping of the edges. We really had fun making them. Have a lovely weekend!