The Cornish pasty is a protected regional specialty from Cornwall, traditionally filled with beef, potato, swede (rutabaga), and onion, all encased in a sturdy shortcrust pastry with a distinctive crimped edge.

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Ingredients (Makes 4 large pasties)

For the Pastry

• 500 g (4 cups) strong plain flour

• 1 teaspoon salt

• 125 g (½ cup) cold unsalted butter, diced

• 125 g (½ cup) cold lard, diced

• About 175–200 ml (¾ cup) cold water

(Traditional recipes use a mix of butter and lard for flavor and structure.)

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For the Filling

• 500 g (1 lb) beef skirt or chuck steak, finely diced (not minced)

• 1 medium swede (rutabaga), peeled and finely diced

• 2 medium waxy potatoes, peeled and finely diced

• 1 large onion, finely chopped

• Salt (about 1 teaspoon)

• Freshly ground black pepper (about 1 teaspoon)

• Small knob of butter (optional, for each pasty)

• 1 egg, beaten (for glaze)

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Step-by-Step Instructions

Step 1: Make the Pastry

1. In a large bowl, mix the flour and salt.

2. Add the diced butter and lard.

3. Rub the fat into the flour using your fingertips until it resembles coarse breadcrumbs.

4. Gradually add cold water, mixing with a knife until the dough starts to come together.

5. Use your hands to form a firm dough (do not overwork).

6. Wrap in plastic wrap and refrigerate for at least 30 minutes.

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Step 2: Prepare the Filling

1. Dice the beef into small cubes (about 1 cm pieces).

2. Dice the swede and potatoes into small, even cubes.

3. Chop the onion finely.

4. Mix the vegetables and beef together in a bowl.

5. Season well with salt and plenty of black pepper.

Important: The filling is placed in the pastry raw. It cooks inside the pasty.

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Step 3: Roll and Assemble

1. Preheat oven to 190°C (375°F).

2. Divide the chilled pastry into 4 equal pieces.

3. Roll each piece into a circle about 20–23 cm (8–9 inches) wide and about 3–4 mm thick.

4. Place filling on one half of each pastry circle, leaving a 2 cm border around the edge.

5. Add a small knob of butter on top of the filling (optional but traditional).

6. Brush the edges with beaten egg.

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Step 4: Seal and Crimp

1. Fold the empty half of pastry over the filling to create a half-moon shape.

2. Press edges firmly to seal.

3. Crimp by twisting and folding the edge along the side (traditional Cornish crimp).

4. Place pasties on a lined baking tray.

5. Brush tops with beaten egg.

6. Cut a small slit on top for steam to escape.

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Step 5: Bake

1. Bake at 190°C (375°F) for 20 minutes.

2. Reduce heat to 170°C (340°F) and bake for another 35–40 minutes.

3. Pasties are done when golden brown and crisp.

Internal temperature of the filling should reach at least 75°C (165°F).

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Serving Suggestions

• Allow to cool slightly before serving.

• Traditionally eaten warm or at room temperature.

• Can be stored in refrigerator for up to 3 days.

• Reheat in oven at 160°C (320°F) for 15–20 minutes.

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Traditional Notes

• Authentic Cornish pasties must contain only beef, potato, swede, and onion.

• Ingredients are layered inside the pastry rather than mixed in some traditional methods.

• The thick crimped edge originally served as a handle for miners.