Everyday KitchenSearch all recipes

British/Irish · Baking

Cornish Pasties

Non-vegMedium

Diet: Non-veg

Cornish Pasties is a British/Irish dish. Cut raw filling ingredients small enough to cook inside the pastry.

Prep
45 min
Cook
55 min
Rest, soak, marinate or chill
60 min
Total
160 min
Servings
4
Difficulty
Medium
Cuisine
British/Irish
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Cornish Pasties.
Representative photograph of Cornish Pasties. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pastry

Filling

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Pastry · About 60 min

  1. Rub butter into flour and salt from 450 g plain flour, 200 g cold butter, ¾ tsp salt, 150 ml cold water, add water to bind and chill 1 hour.

Fill · About 15 min

  1. Roll four large circles. Divide mixed 400 g beef skirt, diced small, 300 g potatoes, diced, 200 g swede, diced, 150 g onion, chopped, 1 tsp salt, ½ tsp pepper among them, fold over and crimp firmly. Brush 1 egg, beaten.

Bake · About 40 min

  1. Bake at 200°C / 400°F for 15 minutes, then 180°C / 350°F for 35–40 minutes until vegetables are tender and filling reaches 74°C / 165°F.

    Check: Look for this result: vegetables are tender and filling reaches 74°C / 165°F.

Tips

  • Cut raw filling ingredients small enough to cook inside the pastry.
  • Judge Cornish Pasties by the texture and doneness signs in its steps. Your pan and heat affect how long Cornish Pasties takes to cook.

Substitutions

  • Use beef chuck cut very small if skirt is unavailable.

Storage

  • Cool Cornish Pasties promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Cornish Pasties in the fridge within one hour. Keep Cornish Pasties at 4°C / 40°F or colder and eat within two days.
  • If Cornish Pasties contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Cornish Pasties must reach 74°C / 165°F when reheated. Serve Cornish Pasties straight from the fridge if it is a chilled cake.

Make ahead

  • Prepare the measured ingredients for Cornish Pasties one day ahead. For Cornish Pasties, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cornish Pasties on the day of serving.

FAQ

What matters most when making Cornish Pasties?

Cut raw filling ingredients small enough to cook inside the pastry.

What can I substitute in Cornish Pasties?

Use beef chuck cut very small if skirt is unavailable.

Can I prepare Cornish Pasties ahead?

Prepare the measured ingredients for Cornish Pasties one day ahead. For Cornish Pasties, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cornish Pasties on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes