🇬🇧 United Kingdom · Food
Authentic Cornish Pasty
By eatmundo · July 5, 2026
The Cornish Pasty is a beloved symbol of Cornwall, a hearty and robust pastry filled with diced beef, sliced potato, swede (rutabaga), and onion, all seasoned simply with salt and pepper. Encased in a crimped pastry crust, it's a complete meal in itself, historically carried by miners.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the pastry: rub 100g cold butter into 300g plain flour with a pinch of salt. Add 100ml cold water gradually to form a firm dough. Knead lightly, wrap, and chill for 30 minutes.
- 2
For the filling: combine 200g diced beef skirt or steak, 150g thinly sliced potato, 75g thinly sliced swede (rutabaga), and 50g thinly sliced onion in a bowl. Season generously with salt and black pepper.
- 3
Divide the chilled pastry into two equal balls. Roll out each ball into a 20cm (8-inch) circle.
- 4
Place half of the filling mixture on one side of each pastry circle, leaving a clear border around the edge.
- 5
Moisten the pastry edge with water, fold the other half of the pastry over the filling, and crimp the edges tightly to seal, forming a distinctive 'D' shape.
- 6
Place the pasties on a baking tray. Make a small slit on top of each for steam to escape. Bake at 180°C (350°F) for 45-55 minutes, until golden brown and the filling is tender.
Frequently Asked Questions
Which cut of beef is best for an authentic Cornish Pasty?+
Traditionally, skirt steak or chuck steak is used, cut into small pieces, not minced. This ensures a tender, rich filling that doesn't dry out during baking.
Should the vegetables be pre-cooked before adding them to the pasty?+
No, all vegetables (potato, swede, onion) must be cut into small, raw dice and layered with the raw beef inside the pastry. They cook slowly within the pasty, releasing their juices and flavour.
What's the ideal baking temperature and duration for a Cornish Pasty?+
Bake at 200°C (400°F) for about 15-20 minutes, then reduce to 160°C (325°F) for another 45-60 minutes, until golden brown and the filling is tender. This two-stage cooking ensures a crisp crust and fully cooked interior.
What's a common mistake when making the pasty crust, and how can I avoid it?+
A common mistake is not keeping the butter and water very cold when making the shortcrust pastry, which can result in a tough crust. Ensure ingredients are chilled and handle the dough as little as possible.
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