Cornish Pasty
The Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It’s a hand pie filled with beef, potato, swede (rutabaga) and onion.
Servings Prep Time
3pasties 20minutes
Cook Time Passive Time
55minutes 3hours
Servings Prep Time
3pasties 20minutes
Cook Time Passive Time
55minutes 3hours
  • 1 egglightly whisked
  1. Add flour, salt and butter to a bowl and mix till crumbly. Slowly add the water till the mixture starts to come together. Knead until your dough is elastic. Cover the dough in clingfilm and leave to rest in the fridge for 3 hours.
  2. In the meantime, prepare your filling. Dice the beef. Clean, peel and dice your potato, swede and onion.
  3. When the dough has rested, preheat the oven to 330 °F / 165 °C. Line a baking sheet with parchment paper.
  4. Roll out the dough and cut into circles of  approximately 8 inches / 20 cm. Layer the filling (potato, onion, swede, beef) onto one half of the dough. Make sure the beef is on top so all the juices will drip down into the vegetables at the bottom. Season generously with salt and pepper. Make sure you have enough filling left to fill all of the circles you cut out.
  5. Fold the dough over to close it and crimp the edges, if needed, lightly brush the edges of the pasty with some water before crimping. Transfer to a baking sheet lined with parchment paper and brush with egg.
  6. Bake in the oven for approximately 50 – 55 minutes, until golden.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Traditionally a beef skirt cut is used for cornish pasty. However, if you can’t find beef skirt, try to find beef that has no gristle and little fat and will cook in the same amount of time as the raw vegetables.
  • Use a firm, waxy potato that will hold together during the cooking process.
  • Use a side plate as a guide to cut out the circles.
  • Swede is also known as Rutabaga and Neep.