Go Back
Cornish Pasty 1

Traditional Cornish Pasty

This is my mother's recipe for Cornish Pasties, made with a rough flaky pastry that uses the quick method.
Course Lunch, Main Course
Cuisine British
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 430 kcal
Author Fiona Maclean



  • 600 g Plain Flour Sifted
  • 400 g Fat You can use butter, lard, hard vegetable fat or margarine. I used 50/50 butter and lard as my mum did!
  • 1 pinch Salt


  • 1 Large Potato
  • 1 Medium Onion
  • 300 g Beef Skirt or rump. I used rump because that's what my mum did!

To finish

  • 1 Egg Beaten


  • Salt and pepper to season



  1. Put the fat into the freezer and leave to harden for at least 45 minutes
  2. Sift the flour and salt into a large bowl
  3. Grate the fat into the flour using a standard box grater. If it starts to stick you can dip it into the flour to make it a little easier to grate
  4. Using a round-ended knife mix the fat and flour together

  5. Now, make a little well in the centre and pour in about a tablespoon of cold water. Using your knife pull the flour and fat mix into the water till you have a dough, if necessary adding just a little more water.
  6. Gently knead the mixture together. You are not trying to get all the fat mixed in, just to get a dough that you can roll out later on.
  7. Cover with cling film and put in the fridge to rest for at least half an hour


  1. Peel the potato and dice all the filling ingredients into small pieces. The meat chunks should be about 1/4cm square, the potato about the same and the onion as finely diced as possible Season well with lots of black pepper and just a little salt

To make up

  1. Take the pastry out of the fridge and cut into four pieces
  2. Roll out each piece into a round on a floured board. If you are not confident rolling out rounds, you can cut around a plate as a guide
  3. Place filling along the centre of the pastry and brush the edges with egg
  4. Pull up the pastry and crimp. I follow my mother and crimp along the middle, although I've been told a cornish pasty is crimped along the side

  5. Place each pasty on a baking sheet and brush with the egg wash
  6. Bake in a preheated oven at 200-220c for about 10 minutes. Then reduce the heat to 160c and continue to cook for a further 30-40 minutes till the pasty is golden brown and you can 'hear' the filling singing (sizzling a bit)
  7. Serve with brown sauce and baked beans!