Traditional Cornish Pasty

Traditional Cornish Pasty

Written by on in Main Course, Brunch

The Traditional Cornish Pasty is a beloved classic in British cuisine with a centuries-long history. These hand-held, savory pastries are not only delicious but also a symbol of culinary tradition, hailing from the picturesque region of Cornwall in England. These pasties, filled with a hearty mixture of tender beef, potatoes, onions, and swede and encased in a flaky, golden pastry crust, are ideal for a quick meal on the go or a hearty family dinner. We’ll walk you through the process of making these delectable Cornish pasties from scratch in this recipe, ensuring an authentic taste that will transport you straight to the heart of Cornwall.

Traditional Cornish Pasty Recipe Overview

Time to cook: approximately 95 minutes
The recipe yields 6 large Cornish pasties.

Ingredients

  • For the Pastry
    • 500 grams strong white flour
    • 100 gr lard or white shortening
    • 150 gr butter
    • 1 tsp salt
    • 175 ml cold water
  • For the Filling
    • Cut the meat and vegetables into the same size dice
    • 400 grams beef skirt cut into small dice
    • 400 grams potatoes peeled cut into small dice
    • 200 grams swede peeled cut into small dice
    • 220 grams onions cut into small dice
    • Cut the meat and vegetables into the same size dice
    • 1 tsp salt
    • 1 tsp ground black pepper
    • butter
  • For the Glaze
    • 1 egg beaten with a dash of milk
    • slash of milk

Directions

To make the Pastry

  1. Put the flour into a large bowl with the salt and rub in the vegetable fat and butter until the mixture resembles fine breadcrumbs.
  2. Stir in enough water to make a fairly firm dough, not wet and sticky
  3. Turn the dough out onto a very lightly floured work surface and knead briefly until smooth.
  4. Shape into a ball, wrap in cling film and let it rest in the refrigerator for at least 30 minutes.

For the Filling

  1. Place all the filling ingredients Into a large bowl and mix together, season well with salt and especially pepper, set aside until you are ready to make up the pasties.

Bringing it all together

  1. Pre heat the oven – 200°c / 395°f / 180°c Fan/ gas mark 6
  2. Divide the chilled pastry into 6 equal portions and roll out each portion to around 20cm diameter and 4mm thick. A small side plate will give you a good guide
  3. Divide the filling into 6 equal portions and spoon each portion off centre on each circle of pastry, leaving at least 1 cm from the edge
  4. Place a couple of knobs of butter over the filling
  5. Brush the beaten egg mix around the edge of half of the circle of pastry then bring the other half over the filling to enclose it and seal the edges together by pushing down with your fingers to make a seal
  6. Crimp the edges whichever way you feel comfortable with but make sure the edges are tightly sealed.

If you would like to crimp in the classic rope style which does seal everything inside. see the video below

  1. Glaze with the egg wash and put onto a baking tray lined with parchment paper, don’t squash them up too much, you may need to use two baking sheets
  2. Place in the preheated oven and bake for 20 minutes.
  3. Then turn the heat down to 160°C/320°F/Gas Mark 3 and bake for 30 minutes longer until golden brown
  4. Remove from the oven and let them stand for 10 minutes before attempting to eat, the inside will be very tot.

Nutritional Value (per serving):

  • Calories: approximately 600-650
  • Protein: 20g
  • Carbohydrates: 60g
  • Fat: 35g
  • Fiber: 5g

Also Read: Cheese and Onion Pasty Recipe

Traditional Cornish Pasty
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Traditional Cornish Pasty

Recipe by GeeDeeCourse: Main, BrunchCuisine: CornishDifficulty: Not too Hard
Servings

6

Pasties
Prep time

45

minutes
Cooking time

50

minutes
Calories

762

kcal
Total time

1

hour 

35

minutes

The national dish of Cornwall(England), a meal of meat and 3 vegs wrapped in pastry and closely related to the tin mining industry of years gone by.
A Cornish pasty is an envelope of baked shortcrust pastry filled with beef and 3 vegetables and sealed in a characteristic rope crimp, that is an authentic Cornish Pasty.
In 2011, a truly authentic Cornish pasty was given both a Protected Designation of Origin (PDO) and Protected Geographical Indication status, which means that in order for these pasties to be made commercially and bear the name “Cornish pasty”, they have to meet very specific requirements.
These requirements state that they have to be made in Cornwall, can only contain beef, potato, Swede, onion, salt and pepper. No other meat, vegetables,or seasonings are allowed. 
The order also states that the ingredients must be raw when the pasties are made up before baking and then slowly baked so as to produce the traditional Cornish pasty flavor.
The edges of the pasties must be sealed with a rope crimp, which gives them the authentic Cornish look.
A true Cornish pasty should only ever be made for commercial purposes west of the Tamar River, the boundary of Cornwall and Devon.

Ingredients

  • For the Pastry

  • 500 grams strong white flour

  • 100 gr lard or white shortening

  • 150 gr butter

  • 1 tsp salt

  • 175 ml cold water

  • For the Filling
  • Cut the meat and vegetables into the same size dice

  • 400 grams beef skirt cut into small dice

  • 400 grams potatoes peeled cut into small dice

  • 200 grams swede peeled cut into small dice

  • 220 grams onions cut into small dice

  • Cut the meat and vegetables into the same size dice

  • 1 tsp salt

  • 1 tsp ground black pepper

  • butter

  • For the Glaze

  • 1 egg beaten with a dash of milk

  • slash of milk

Directions

  • To make the Pastry
  • Put the flour into a large bowl with the salt and rub in the vegetable fat and butter until the mixture resembles fine breadcrumbs.
  • Stir in enough water to make a fairly firm dough, not wet and sticky
  • Turn the dough out onto a very lightly floured work surface and knead briefly until smooth.
  • Shape into a ball, wrap in cling film and let it rest in the refrigerator for at least 30 minutes.
  • For the Filling
  • Place all the filling ingredients Into a large bowl and mix together, season well with salt and especially pepper, set aside until you are ready to make up the pasties.
  • Bringing it all together
  • Pre heat the oven – 200°c / 395°f / 180°c Fan/ gas mark 6
  • Divide the chilled pastry into 6 equal portions and roll out each portion to around 20cm diameter and 4mm thick. A small side plate will give you a good guide
  • Divide the filling into 6 equal portions and spoon each portion off centre on each circle of pastry, leaving at least 1 cm from the edge
  • Place a couple of knobs of butter over the filling
  • Brush the beaten egg mix around the edge of half of the circle of pastry then bring the other half over the filling to enclose it and seal the edges together by pushing down with your fingers to make a seal
  • Crimp the edges whichever way you feel comfortable with but make sure the edges are tightly sealed.
  • If you would like to crimp in the classic rope style which does seal everything inside. see the video below
  • Glaze with the egg wash and put onto a baking tray lined with parchment paper, don’t squash them up too much, you may need to use two baking sheets
  • Place in the preheated oven and bake for 20 minutes.
  • Then turn the heat down to 160°C/320°F/Gas Mark 3 and bake for 30 minutes longer until golden brown
  • Remove from the oven and let them stand for 10 minutes before attempting to eat, the inside will be very tot.

Recipe Video

FAQs

Q1: Can I prepare these Cornish pasties ahead of time?

Yes, you can prepare and assemble the pasties ahead of time and store them in the refrigerator until ready to bake. This is an excellent option for meal preparation.

Q2: Can I substitute another type of meat for the filling?

Cornish pasties are traditionally made with beef, but you can experiment with other meats such as chicken or lamb if you prefer.

Q3: What goes well with Cornish pasties?

Cornish pasties are delicious on their own, but they can be enhanced with a side salad, pickles, or tomato chutney.

Conclusion

The Traditional Cornish Pasty is a culinary treasure that combines simplicity and flavor in a portable package. These pasties, with a flaky, golden crust and a hearty, savory filling, are sure to become a family favorite. They are a delightful taste of Cornwall’s culinary heritage, whether enjoyed on a picnic or at the dinner table. So, roll up your sleeves and bring a taste of tradition to your kitchen with this tried-and-true Cornish pasty recipe.