Traditional Cornish Pasty Recipe to Warm You this Winter

December 14th, 2017

With snow falling all around and the weather getting colder every day, there is nothing better than a tasty Cornish pasty to warm away the winter chills. The pasty in Cornwall originates from the 17th century, when the miners in the area needed a filling all-in-one meal that would withstand a trip down a mine shaft. Typically a pasty consists of a vegetable and meat filling within a pastry circle, featuring one thicker, crimped crust.

The flour used for the shortcrust pastry should be stronger than normal, as the extra strength in the gluten is needed to produce a pastry that is strong and pliable. Beef skirt is typically used in Cornish pasties as it has no gristle and minimal fat, and also as it cooks in the same amount of time as the vegetables used. For the potatoes, use a firm waxy variety such as a Maris Peer, as floury potatoes tend to disintegrate and go to mash.

Recipe to make six traditional Cornish pasties:


Shortcrust pastry:

500g strong bread flour

120g lard

125g Cornish butter

1 tsp salt

175ml cold water

For the filling:

450g quality beef skirt, cut into cubes

450g potato, diced

250g swede, diced

200g onion, sliced

Beaten egg to glaze

Salt and pepper


1- Rub the lard and butter into the flour until it resembles breadcrumbs.


2- Gradually add a small amount of water to bring the mixture together and knead until the pastry feels elastic.


3- Cover the pastry with cling film and leave it to rest in the fridge for around three hours. This will help make the rolling stage easier.


4- Roll the pastry out and cut circles of approximately 20cm diameter. A side plate is a great size to use a guide.


5- Layer all of the vegetables and meat on to the pastry and season.


6- Bring the pastry together and crimp the edges. To do this, gently brush the edge of the pastry with water, then fold one half of the pastry over the filling to the other, and squeeze the edges together firmly. Use your index finger and thumb to twist the edge of the pastry over to form the crimp. Repeat this the entire way along the edge of the pasty. Tuck the corners in underneath.


7- Glaze the pasty using a beaten egg.


8- Bake for 50-55 minutes at 165 degrees C


If you would rather try a genuine Cornish pasty in their home county, why not look for luxury family Christmas holidays in Cornwall and enjoy getting warm with a delicious bite!