A Proper Cornish Pasty Recipe

1. Mix the plain flour, baking powder and salt in a large bowl.
2. Rub the butter into the flour using your fingertips or in a mixer.
3. Mix until the mixture resembles breadcrumbs.
4. Add in the Egg Yolks, and with the mixer on, gradually add water.
5. Take the Pastry from the mixer and knead on a floured surface until smooth.
6. Wrap the pastry ball in cling film and chill in the fridge for at least 2 hours.

1. Take your pastry from the refrigerator and place on a floured kitchen surface.
2. Using a rolling pin (wooden or marble) roll out the pastry to your desired thickness, we recommend approximately 3mm.
3. Place the rolled pastry sheet onto a sheet of baking paper.
4. Use an 8” side plate, and cut the pastry circles.
5. Trim the remaining pastry and gather to reuse for more pasties.
6. Place the Pasty pastry cases to one side ready for the Cornish Pasty filling.

1. Finely dice the beef skirt into small pieces then rub in a little flour.
2. Peel and chop the potato, swede, and onion into small cubes and add to the mix.
3. Mix the vegetables and beef in a bowl, seasoning generously with salt and pepper.
4. Arrange the filling on the pastry with leaving a 2cm border for the crimp.
5. Add a few small pieces of butter on top of the filling (optional for extra richness).
6. Using a brush, apply a little egg wash around the perimeter of the pastry as a seal for the crimp.

The pasty ingredients should be placed into the pastry case raw, the juices from the beef skirt will soak into the vegetable during the baking process. The pastry case acts as a small pressure cooker!

1. Fold the pastry over the filling, forming a half-moon shape.
2. Press the edges together firmly, then use your fingers to create a traditional Cornish crimp by twisting and folding the edge repeatedly along the seam.
3. Ensure that your Cornish Pasty is well-sealed so no juices escape.
4. Score the top of the pastry before baking to allow the steam to escape during the cooking process.

1. Place the pasties on a lined or floured baking tray and glaze them with an egg wash for a golden finish.
2. Leave a minimum of 1” (2cm) between each pasty on your baking tray to allow for an all round even pasty bake. If pasties are placed too close together on a baking tray some edges may not be cooked and the pastry may appear ‘raw’.
3. Bake in the preheated oven for 60-65 minutes, until golden brown.
4. Allow to cool for 5-10 minutes before serving as the pasties will be extremely hot straight from the oven.

Click the video below to watch Gillian Francis, the Eden Projects Amateur World Pasty Champion 2018, creating a Cornish Pasty from scratch and effortlessly demonstrating the art of Cornish pasty crimping.