Cornish Pasty

Print this recipe


Serves: Makes 1 large pasty

Prep time: 1 to 2 hours

Cooking time: 30 minutes to 1 hour


  • #For the pastry:
  • 225g / 1/2lb plain flour, plus extra for dusting
  • 1 tsp baking powder
  • ? tsp salt
  • 60g / 2?oz unsalted butter
  • 1 free-range egg, yolk only
  • 60ml / 2.5fl oz water
  • 1 free-range egg, beaten, for glazing
  • #For the filling:
  • 50g / 2oz swede, finely chopped
  • 150g / 5.5oz potato, peeled and cut into cubes
  • 50g / 2oz onion, finely chopped
  • 100g / 3.5oz rib-eye steak, cut into small pieces
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper

Cooking Method

  1. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
  2. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
  3. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.
  4. Preheat the oven to 180C/350F/Gas 4.
  5. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.
  6. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
  7. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

‹ All Recipes


  • If you shave or slice the turnip/swede and potato, you should not have to boil them beforehand! I use my trusty spud peeler or cheese grater to shave the veg coarsely. Onions are better off sliced m'andsomes! That's 'ow we does do 'em in Penzance anyway.

    • Total agree, don't boil just slice thinner :-)

    • It's a pity they can't make a 'Cornish' Pasty - in Cornwall - they crimped it the Devon way (up the middle) - totally wrong, fail ;-O

      • sorry to say that if i could swear at you i would 'CORNISH PASTIE' is what it is not a devon pasty. i see what you mean about the crimp. but any idea why its there

  • it is a very good recipe it makes my family happy and we love eating them it is about a 4 star recipe

  • That is NOT a cornish pasty!!!!. and they now have a protected status. it should be beef skirt, potato, onion, swede and knob of butter with any light flaky pastry. nothing more than that and salt and pepper and the veg should be sliced not diced.

    • Should have kidney even thou I don't eat it adds to taste and beef dripping on a cup of tea too

    • You are so right Mel. Your recipe is a proper Cornish Pasty recipe. We just prefer shortcrust pastry to any other.

  • Thank you two...I cooked a lot of food from your recipes and from you two, I know what heaven is...:DD

  • Mel is spot on with the meat. Also the meat goes on top and crimping should be at the side. You can only call the Cornish Pasties if they are made in Cornwall. Veg can be diced from scallop slices. Also most Cornish call Swede a Turnip!

  • Hi I am just 12 and I want to say it is really nice and I love to cook and watch the hairy bikers. I would give it a 4 star

    • me to i am 12

  • i think the critics in cornwall should stop this, we dont stop you calling our yorkshire puddings.
    an excellent recipe the whole family agree.

    • yorkshire puddings originate from france

      • 'Cornish' pasties originate from Devon so...

  • love cooking recipies from these guys i bake all my food from scratch and love to try other peoples ways of cooking food. Do have to say though people need to chill out about how to bake food etc, get a grip, it should always be fun to learn new things there is no right or wrong way.

  • Tried this recipe last weekend and it turned out beautifully. Best pastry ever. Also if you dice your veges small they will cook within the pastry by steaming.
    Off to try your Chilli Beef pie, using polenta, this weekend.

  • yum yum, how could anyone fault this recipe.

  • me and gran are from redruth and we never boil our veg, this is the first i have heard of this, we just finley dice the turnip and all the other veg, and then pile it in the middle as norm, then add a dash of salt n pepper and a sprinkling of parsley, gran has always done it like that and i have to say they are ALWAYS perfect.

    • yes i do go with you

  • I am going to try this recipe out, and see what they turn out like ha ha. Looks beautiful and can not wait to get cooking. :0

  • Both my parents were from Devon and mum made them ever Saturday when dad was at work the pastry wasmade with lard and the filling was steak with cubes of potato swede salt and pepper and mixed with gravy so it wasnt dry but all the recipes are lovely try them all and enjoy there is no wrong way with food as long as you enjoy it

  • I LOVE my Cornish pasties, my mum's were the best though, was born in Devon and now lives in Australia, regardless how they are chopped or diced the taste is what we all love. Long live the Cornish Pastie.

  • The Cornish pasty is the best food in the world but all ingredents should be cooked inside the pastry and not pre boiled that's how a true pasty is cooked

  • Its funny your all going on about Cornish pasties can only be called Cornish if its made in Cornwall,We what about Chedder cheese?thats made all over the wall and we don't hear the people in Cheddar complaining.Please Cornish people...get a life.

    • That's European PDO rules for you! Like Somerset Brie ... if it has become an established name used to describe a generic product, then too bad. If it is a name used to cash in and give more value to something that isn't "genuine", that's another thing.

      I grew up in Cornwall - and my family is still there: we just call them pasties.

  • pasties are from devon.

    the cornish miner story is a fallacy.

    they were the staple for the dock yardies and jolly jack and the bootnecks. they weren't adopted by the cornish until the mid nineteenth century.

    you can dice or slice, top or side crimp use short or puff pastry but you cant change the ingredients of spud, turnip, onion and skirt.
    drippin pastry is best imho.

    • Yes!! Devon is the best and we all know it. Devon is the birthplace of the mighty Devonshire pasty!

      • That is supposedly the first documented recipe, but please remember that the Celts (Cornish) stated that writing was against their religion, being an oral tradition, so the first pastes were Cornish, just the Devonians wrote about them.

  • Rib Eye is for grilling or frying - far too expensive to use in pasties - I'm not from Cornwall or Devon and I have been making a fair pasty for years - I always put the filling in layers with SKIRT on the top with a little flour sprinkled and a knob of butter, salt and a lot of pepper .... Yummy!!!

  • Does anyone have the calorie count for this recipe?

  • 6 ha ha ha who cares they are great! nobody who eats pasties counts calories.

  • These are wonderful recipes made with love. Its good to be proud of where you come from, I'm a Somerset girl myself, but surely pasties are a Nation's favourite belonging to all who enjoy them! Devon, Cornwall - I couldn't care less where they're from, I just know they are delish! Thank you lovely Hairy Bikers!

  • I love baking, and I love the hairy bikers flavoursome recipes, but I do think this recipe is a Steak and veg pie (a nice one) and not a Cornish pastie.

  • Wow....... please children stop bickering. I am Australian and love pasties. Who cares where they are from. I do notice in many recipes now that they precook the ingredients (especially "celebrity" chefs) whereas my mum always had them raw and very finely very. I think I will go away now and start a war about pavlova or lamingtons lol

  • Wow, came on this site to make a Cornish Pasty. After all these comments think will just go and make them in secret in case the Cornish food police are monitoring this site lol
    PS We don't get skirt steak so have to make with braising which am doing in slow cooker first to shorten cooking time inside the pastry. Glad to pick uo the tip to put butter on top of filling as thought would have to moisten it with something and had thought a teensy amount of gravy. As you can see am a real novice but I can promise they will taste good regardless of how many people I offend - now is shortcrust or puff the way to go......?

  • sliced spud swede beef whatever you can afford chuck it in middle of pastry disc fold over crimp on side after you added pepper and salt chuck it in oven 41 mins gas 4 hay presto a filling yummy meal

Add a Comment

Are you sure you wish to load this comment?