The Cornish pasty is a traditional British handheld pie originating from Cornwall, featuring a flaky pastry encasing a savory filling of beef, potatoes, swede (rutabaga), and onions, seasoned simply with salt and pepper. Known for its hearty, portable nature, it was a staple for Cornish miners and remains a beloved comfort food. This detailed recipe guides you through making an authentic Cornish pasty at home, with tips to perfect its rustic charm and delicious flavor.
Ingredients (Makes 4 Pasties)
For the Pastry:
- 2½ cups (300g) all-purpose flour
- ½ tsp salt
- ¾ cup (180g) cold unsalted butter, cubed
- ½ cup (120ml) cold water (adjust as needed)
- 1 egg, beaten (for egg wash)
For the Filling:
- 8 oz (225g) skirt or chuck steak, finely diced
- 1 medium potato (about 200g), peeled and finely diced
- ½ small swede (rutabaga, about 150g), peeled and finely diced
- 1 small onion, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp unsalted butter (optional, for dotting)
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- 6-inch round pastry cutter (or a plate as a guide)
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife
- Fork (for sealing)
Step-by-Step Instructions
Step 1: Prepare the Pastry Dough
In a large mixing bowl, combine 2½ cups all-purpose flour and ½ tsp salt. Add ¾ cup cold, cubed butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This ensures a flaky texture. Gradually add ½ cup cold water, a tablespoon at a time, mixing with a fork until the dough just comes together. Knead lightly on a floured surface for 30 seconds until smooth. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Pro Tip: Keep the butter and water cold to create flaky layers; avoid overworking the dough.
Step 2: Prepare the Filling
While the dough chills, prepare the filling. Finely dice 8 oz skirt or chuck steak, 1 medium potato, ½ small swede, and 1 small onion into small, uniform pieces (about ¼-inch cubes) to ensure even cooking inside the pasty. In a bowl, mix the diced meat and vegetables with 1 tsp salt and ½ tsp black pepper. The filling should be raw, as it will cook inside the pasty during baking. Set aside.
Pro Tip: Traditional Cornish pasties use raw filling; pre-cooking can make the pasty soggy.
Step 3: Roll and Cut the Pastry
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, divide the chilled dough into 4 equal portions. Roll each portion into a 6–7 inch round (about ¼-inch thick) using a rolling pin. If you don’t have a pastry cutter, use a plate as a guide and trim with a sharp knife for a neat circle.
Pro Tip: Keep the dough rounds thick to hold the filling and prevent leakage.
Step 4: Assemble the Pasties
Place one-quarter of the filling mixture onto the center of each pastry round, forming a slight mound and leaving a 1-inch border. Optionally, dot ¼ tbsp butter on top of the filling for extra richness. Fold the pastry over the filling to create a half-moon shape. Press the edges together with your fingers, then crimp by folding and twisting the edge with your thumb and forefinger to seal tightly. This traditional crimp not only looks authentic but also prevents the filling from spilling out.
Pro Tip: Ensure a tight seal to avoid leaks; practice the crimp technique on scrap dough if needed.
Step 5: Add Egg Wash and Vent
Place the pasties on the prepared baking sheet. Brush the tops with beaten egg for a golden finish. Using a sharp knife, make a small slit (about ½-inch) on the top of each pasty to allow steam to escape during baking, preventing the pastry from becoming soggy.
Pro Tip: The slit should be minimal to maintain the pasty’s structure.
Step 6: Bake
Bake in the preheated oven for 40–50 minutes, or until the pastry is golden brown and the filling is cooked through. The internal temperature of the beef should reach at least 160°F (71°C). Rotate the baking sheet halfway through cooking for even browning.
Pro Tip: Check doneness by inserting a knife into the slit; the filling should be tender.
Step 7: Serve
Remove the pasties from the oven and let them cool on the baking sheet for 5–10 minutes to set the filling. Serve warm with a side of pickles or a simple green salad. Traditional Cornish pasties are eaten by hand, with the crimped edge often used as a handle (discarded by miners).
Serving Tip: Pair with a cup of tea or a pint of ale for a true Cornish experience.
Where to Get the Best Cornish Pasty in London
London offers several spots renowned for their authentic Cornish pasties, based on culinary reputation:
- Philps Bakery, Borough Market: A Cornish institution with a London outpost, serving traditional pasties with flaky pastry and perfectly seasoned fillings, baked fresh daily.
- The Cornish Bakehouse, Camden: Known for its authentic recipe using local ingredients, offering a classic pasty with a crisp crust and hearty filling.
- Pasty Shop, Covent Garden: A family-run spot delivering hand-crimped pasties with tender beef and vegetables, praised for its traditional taste.
- Chopstix & Dan Dan, Soho: Offers a modern twist with a focus on quality, featuring rich, savory pasties in a bustling location.
- Pastafarian, Shoreditch: A hidden gem serving artisanal pasties with a focus on authentic Cornish techniques and flavorful fillings.
These establishments are celebrated for their adherence to traditional recipes and high-quality ingredients, making them top choices for a Cornish pasty in London. Check their current locations and hours, as offerings may vary.
Nutritional Information (Per Pasty, Approx.)
- Calories: 600–700 kcal (varies by portion size and butter use)
- Protein: 20g (from beef)
- Fat: 35g (from butter and beef fat)
- Carbohydrates: 60g (from pastry and vegetables)
- Sodium: 800–1000mg (from salt and natural content)
- Fiber: 4g
Note: Values are estimates and depend on ingredients. Cornish pasties are high in calories and fat due to the pastry and beef, with carbs from potatoes and swede. Vegetables add fiber, but sodium can be significant; use less salt or leaner beef to adjust. Serve with lighter sides to balance the meal.
Tips for Perfect Cornish Pasty
- Traditional Filling: Use raw diced beef, potato, swede, and onion for authenticity; avoid pre-cooking.
- Flaky Pastry: Keep ingredients cold and handle dough minimally for a crisp result.
- Crimping Technique: Practice the thumb-and-forefinger crimp for a secure, traditional seal.
- Make Ahead: Prepare and assemble pasties a day in advance, refrigerate, and bake fresh.
- Vegetarian Option: Swap beef for mushrooms, lentils, or cheese, adjusting seasoning to taste.
Why You’ll Love This Recipe
The Cornish pasty is a delicious slice of British heritage, offering a portable, hearty meal with its flaky pastry and savory filling. Its rustic simplicity and rich flavors make it perfect for lunch, dinner, or a picnic. This recipe brings the authentic taste of Cornwall to your kitchen with clear steps and traditional techniques.
