How to make a Cornish pasty

8th September 2018

You can’t come to Cornwall and not have a Cornish pasty! But why not see if you can make them yourselves whilst staying with us? Not only is it a great thing to try with the kids on a rainy day, you’ll also have a great lunch!

Follow our recipe and let us know how you get on!


350g beef skirt
1 large onion
2 medium potatoes, peeled and diced
175g swede, peeled and diced
Salt and pepper

125g chilled butter
125g lard
500g plain flour
1 egg, beaten

If you decide to save time, and reduce mess, you can always buy pre-made shortcrust pastry.


To make the pastry

– Rub the butter and lard into the flour with a pinch of salt. You can do this by hand or use a food blender. Mix until it resembles breadcrumbs.

– Then add 6tbsp of cold water and combine until the mixture comes together as dough.

– Divide into four equal amounts, wrap in cling film and leave to chill for around an hour.

For the filing

– Preheat oven to 180C.

– Bring a pan of water to the boil.

– Add the chopped swede and potato and cook until tender. Then drain, refresh in cold water and set aside.

Creating your pasty

– Roll the chilled pastry out onto a clean, floured work surface.

– Cut a large disk from each piece of pastry using a dinner plate as a template.

– Share out chopped onion between the four discs of pastry. Arrange them in a line down the middle.

– Spoon the shopped steak on top. Then add the swede and potato on top.

– Season with salt and pepper to taste.

– Brush the edge of each pastry disc with some of the beaten egg.

– Fold one edge of the pastry over to the other side and crimp to seal the pasty.

NB: A Traditional Cornish pasty is crimped on the side. Watch this video to see how to crimp professionally.

– Brush the remaining egg over the top of the pastry and score a small hold in the middle of the pasty.

– Cook for around 25-30 minutes or until golden brown.

Oggy, oggy, oggy! Oi, oi oi!