By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
21 matchesDishes from other countries' kitchens, made from the same core ingredients as Authentic Cornish Pasty. The percentage is the share of ingredients the two recipes have in common.
Bratkartoffeln (German Fried Potatoes)In Germany · same ingredients67%
Knipp with Fried Potatoes and PicklesIn Germany · same ingredients62%
Corned Beef HashIn the USA · same ingredients62%
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.
According to eatmundo's ingredient comparison, the closest dish to Authentic Cornish Pasty from another cuisine is Bratkartoffeln (Germany): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
To make the pastry: rub 80g cold butter into 175g plain flour with 1g salt. Add 75ml cold water gradually to form a firm dough. Knead lightly, wrap, and chill for 30 minutes.
- 2
For the filling: combine 125g diced beef skirt or steak, 150g thinly sliced potato, 80g thinly sliced swede (rutabaga), and 50g thinly sliced onion in a bowl. Season generously with 2g salt and 1/4 tsp black pepper.
- 3
Roll out the chilled pastry into one 25cm (10-inch) circle.
- 4
Place all of the filling on one half of the pastry circle, leaving a 2cm 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 pasty on a baking tray. Make a small slit on top for steam to escape. Bake at 180°C (350°F) for 55 minutes, until golden brown and the filling is tender.
Frequently Asked Questions
What is a Cornish pasty?
A Cornish pasty is a baked hand-held savory pastry originating from Cornwall, England. It consists of a crimped crust filled with beef, potato, swede, and onion, traditionally consumed as a portable meal for manual laborers.
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, the potato, swede and onion go in raw, thinly sliced, mixed with the raw diced 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 180°C (350°F) for 55 minutes in a single stage, until golden brown and the filling is tender. The steady moderate heat gives a crisp crust while the raw filling cooks through.
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.
