Everyday Kitchen

British/Irish · Baking

Cornish Pasties

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Cornish Pasties is a British/Irish dish. Cut raw filling ingredients small enough to cook inside the pastry.

Prep
45 min
Cook
55 min
Rest, soak, marinate or chill
60 min
Total
160 min
Servings
4
Difficulty
Medium
Cuisine
British/Irish
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cornish Pasties.
Representative photograph of Cornish Pasties. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pastry

Filling

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Pastry · About 60 min

  1. Rub butter into flour and salt from 450 g plain flour, 200 g cold butter, ¾ tsp salt, 150 ml cold water, add water to bind and chill 1 hour.

Fill · About 15 min

  1. Roll four large circles. Divide mixed 400 g beef skirt, diced small, 300 g potatoes, diced, 200 g swede, diced, 150 g onion, chopped, 1 tsp salt, ½ tsp pepper among them, fold over and crimp firmly. Brush 1 egg, beaten.

Bake · About 40 min

  1. Bake at 200°C / 400°F for 15 minutes, then 180°C / 350°F for 35–40 minutes until vegetables are tender and filling reaches 74°C / 165°F.

    Check: Look for this result: vegetables are tender and filling reaches 74°C / 165°F.

Tips

  • Cut raw filling ingredients small enough to cook inside the pastry.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck cut very small if skirt is unavailable.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Cornish Pasties one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Cornish Pasties?

Cut raw filling ingredients small enough to cook inside the pastry.

What can I substitute in Cornish Pasties?

Use beef chuck cut very small if skirt is unavailable.

Can I prepare Cornish Pasties ahead?

Prepare the measured ingredients for Cornish Pasties one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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