Cornish Pasties

PennyBy Penny  ,   

April 7, 2015

A proper pasty

  • Prep: 3 hrs 30 mins
  • Cook: 1 hr 5 mins
  • Yields: 6 pasties


500g white bread flour

120g lard or trex

120g Butter

1tspn salt

Cold water

450g beef skirt

450g Potato

250g swede

200g onion

Salt and pepper

Egg to glaze


1Rub the fats into the flour until it resembles breadcrumbs

2Add COLD water and bring the dough together

3Knead well - as you are using bread flour this will take longer than usual

4Wrap the pastry in cling film

5Put in the fridge and leave it at least 3 hours

6Cut the beef and vegetables into similar sized dice

7Heat oven to 165c

8Roll put the pastry on a floured surface

9Cut out 6 large circles using a dinner plate as a template

10Top half of each circle with the meat and veg and season generously with pepper add a ittle salt

11Brush the edges with the egg mix

12Bring the halves together crimping the edges

13Place on a baking tray

14Glaze with the egg

15Bake for 50-55 minutes

16Cool for a few minutes and serve