Traditional Cornish Pasty

INGREDIENTS

FOR SHORTCRUST PASTRY

(rough puff can also be used):

500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry)
120 g lard or white shortening
125 g Cornish butter
1 tsp salt
175 ml cold water

FOR THE FILLING

400 g good quality beef skirt, cut into small dice or strips
300 g potato, peeled and diced
150 g swede/turnip*, peeled and diced
150 g onion, peeled and sliced
Salt & pepper to taste (2:1 ratio)
Beaten egg or milk to glaze

*The vegetable to use is the yellow-fleshed swede, not a white turnip. This is known commonly in Cornwall as the turnip. It’s also known as the yellow turnip/Swedish turnip in some places and in North America it is called rutabaga.

METHOD

Add the salt to the flour in a large mixing bowl.
Rub the two types of fat lightly into flour until it resembles breadcrumbs.
Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer.
Bring the pastry around and crimp the edges together (see our guide to crimping).
Glaze with beaten egg or an egg and milk mixture.
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.

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Native Breed Beef – Skirt – 1kg

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Crimping The Edges

Lightly brush the edge of the pastry with water.
Fold the other half of pastry over the filling and squeeze the half circle edges firmly together.
Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.
Repeat this process along the edge of the pasty.
When you’ve crimped along the edge, tuck the end corners underneath.
The finished pasty, ready to bake!

Food Pairings

Vegetables and Salads

Garden Salad: A simple green salad with a light vinaigrette can offer a refreshing contrast to the richness of the pasty.
Peas: Minted peas or mushy peas are traditional and provide a sweet and soft texture that contrasts nicely with the crisp pastry.
Steamed Green Beans: Lightly steamed and tossed with a bit of butter and salt, green beans add a crunchy texture and a fresh taste.
Roasted Root Vegetables: Carrots, parsnips, and beetroot roasted with herbs complement the earthy flavours in the pasty.

Grains and Starches

Chunky Chips or Wedges: A British classic, chunky chips (thick-cut fries) or potato wedges can be a more indulgent side, especially when served with a side of gravy or ketchup.
Couscous Salad: For a lighter option, a couscous salad with plenty of fresh herbs, lemon juice, and olive oil can balance the pasty's richness.

Soups

Tomato Soup: A tangy tomato soup can complement the savoury meat and vegetables inside the pasty, providing a warm and comforting pairing.
Vegetable Broth: A clear vegetable broth offers a light and soothing side, especially good for colder days.

Sauces and Dips

Gravy: A rich brown gravy can be perfect for dipping, enhancing the meaty flavour of the pasty.
Chutney or Relish: A sweet and tangy chutney or relish can add a burst of flavor and a nice contrast to the savoury filling.

Beverages

Real Ale or Stout: A pint of real ale or stout pairs beautifully with the hearty flavours of a Cornish pasty, echoing traditional British pub fare.
Cider: For a lighter, fruitier beverage option, a crisp apple cider complements the pasty without overwhelming its flavours.
Tea: A strong cup of tea, a staple in British cuisine, can be a comforting and warming drink to enjoy with your pasty.

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Hot Tips

Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy.

Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.

Cornish pasties freeze well. It’s best to freeze them after glazing but before baking. They can be baked from frozen, just reduce the oven temperature a little and add an extra few minutes to the baking time.

Be sure to check that your pasties are piping hot all the way through before eating, whether you’re baking them from scratch, from frozen or reheating them.