Cornish Pasty

Method

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1. Rub the lard and butter into the flour and salt until it resembles breadcrumbs, then add the water and bring together. Knead briefly until smooth, wrap and chill 2 hours.

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2. Mix the beef, potato, swede and onion with the salt and pepper. Do not cook anything.

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3. Heat the oven to 190°C / 375°F and line a baking sheet.

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4. Divide the pastry into 6 and roll each into a 20 cm circle, about 4 mm thick.

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5. Pile a sixth of the filling on one half of each circle, leaving a 2 cm border, and dot with a knob of butter.

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6. Brush the border with water, fold the pastry over, and press the edges together firmly to seal.

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7. Crimp along the side: fold the corner of the edge over, press with your thumb, and repeat along the whole seam, making a rope. Tuck the final corner underneath.

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8. Set on the sheet, brush with beaten egg, and cut a small steam vent in the top.

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9. Bake 20 minutes, then reduce to 170°C / 340°F and bake 45 minutes more until deep golden. Rest 15 minutes before eating.

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Chef’s Tips

• Beef skirt, not stewing steak. It stays tender over the long, gentle bake where other cuts toughen.
• Slice the potato thinly and dice the swede small so everything cooks in the same time.
• Crimp on the side, not the top. The traditional explanation is that tin miners held the pasty by the crimp and threw that part away.

Pairing Suggestions

• Nothing, ideally — a pasty is a complete meal in a hand
• A pint of ale
• Brown sauce, if you must

Storage & Reheating

Keeps 3 days refrigerated and freezes 3 months, baked or raw. Reheat at 180°C / 350°F for 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.