Genuine Cornish pasty

Genuine Cornish pasty

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 producestrong pliable pastry)
  • 120 g lard or white shortening
  • 125 g Cornish butter
  • 1 tsp salt
  • 175 ml cold water
For the filling
  • 450 g good quality beef skirt, cut into cubes
  • 450 g potato, diced
  • 250 g swede, diced
  • 200 g onion, sliced
  • Salt & pepper to taste (2:1 ratio)
  • Beaten egg or milk to glaze
  • 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.
  • 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.
Cornish Pasty Association
My wife says we will have a go at this during the week.
I don't have a pasty from Cornwall to compare so will report if it is delicious or not.
I do remember having Cornish pasties from a shop outside the dockyard when I was
serving in the navy and stationed on HMS Eagle which was an aircraft carrier.

I am struggling with the name but I'm thinking it was something like Dewsbury ?

I do remember the shop was next to a pub outside St Levans gate where we also
used to pop in during our lunch break for a mug of tea haha.


Junior Member
Looking at the ingredients that is one tasty pasty. I think you are remembering 'Ivor Dewdneys' Albert.
We often have an Ivor Dewdneys when we all go into town so that might be worth
trying on the family to see what they have to say.
I’ll go along with most of your recipe Bengie but not all of it:-

1. Genuine Cornish pasties are never made with rough puff pastry, although
some people do like them made this way, these people tend to be visitors not

2. Yes you can use beef skirt if you wish, but the real pasty is made with chuck
steak, cut into small pieces.

3. Vegetables in a Cornish pasty i.e. potatoes and swede should not be diced they
should always be sliced (onions sliced) the reason behind this is that they cook
easier when sliced instead of the thicker dice. (the longer a pasty is cooked the
dryer it becomes, so faster cooking keeps them nice and juicy).

4. I would add a knob of butter to each one, that is just my opinion as it helps
to keep it moist.

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Thanks for that chef, it was just the way we make them at home, you're an expert in making, I'm an expert in eating :)
I've passed this to the wife who does the cooking, I'm rubbish.

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