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Cash’s Cornish Pasties

This classic Cornish recipe makes 6 large and tasty pasties.


For the Pastry

  • 675g / 22 oz strong plain flour
  • Pinch of salt
  • 150g / 5 ½ oz lard, chilled in the freezer
  • 150g / 5 ½ oz butter, chilled in the freezer
  • Beaten egg, to glaze

For the Filling

  • 2 onions, finely chopped
  • 1 tbsp vegetable oil
  • Salt and ground black pepper
  • 375g / 13½ oz beef skirt, chopped into rough cubes
  • 340g / 12oz potatoes, peeled and diced
  • 240g / 12oz swede, peeled and diced

Step 1

For the pastry, sift the flour and salt into a bowl, then grate in the lard and butter straight from the freezer.

Step 2

Gently mix through the flour and stir in enough cold water to bring the mixture together to make firm dough.

Step 3

Knead briefly and form into a smooth ball. Wrap in cling film and chill in the fridge for 20 minutes.

Step 4

Preheat the oven to 180°C / 350°F / Gas 4.

Step 5

For the filling, combine the beef with the potatoes, swede, onion, vegetable oil, a little salt and black pepper.

Step 6

Cut the pastry into 4 even sized pieces. Roll out each piece until it is large enough to cut out a 20cm circle.

Step 7

Divide the beef and vegetable mixture between the 4 pastry circles, piling it along the middle of the pastry.

Step 8

Brush the rim of the pastry with beaten egg. Bring up the pastry from either side to meet in the middle and pinch together to make a scalloped edge down the centre.

Step 9

Make 2 slits with a sharp knife so that steam can escape through the pastry during cooking.

Step 10

Place on a baking sheet and brush with beaten egg. Bake for 35 – 40 minutes until the pastry is golden.

Step 11

The pasties are delicious served hot, straight from the oven.