Recipe - cornish pasty - The Student Room


For the Pastry

(This is for Short-crust)

  • One and a half Cups Plain Flour
  • Lard or vegetable fat
  • Pinch of salt
  • Water

For the pasty filling

  • Chuck steak
  • Two Large potatoes
  • Half large turnip (swede)
  • One large onion
  • Salt and pepper to taste
  • Water


The Pastry

  1. Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers.
  2. Tip mixture onto a lightly floured table top.
  3. With your index finger make a well in the centre of the mixture.
  4. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling

  1. Finely chop the steak (sometimes it's nicer to make the beef chunky).
  2. Dice the potato, turnip (swede) and onion.
  3. You may prefer to slice them.
  4. Add seasoning, including a knob of the fat to make some gravy inside.
  5. Mix all in a bowl or to be really authentic use your kitchen table top.

Making the pasty

  1. Using a floured table top roll out half the dough to a circle the size of a plate. #Make a mound of the filling in the centre of the dough.
  2. Dampen round the edge of the dough with either water, or milk.
  3. Fold over the dough, to make a half moon shape, crimping the edges.
  4. Make a slit to let out steam.
  5. Brush with beaten egg to glaze.

Cooking your Cornish Pasty

  1. Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F .
  2. The pasty is cooked when their undersides turn brown and crisp.


They are so nice its unbelievable