Cash's Cornish Pasties

6 people
00h 25
00h 40

This classic cornish pasty recipe has beautifully buttery pastry filled with beef, potatoes and swede. 

Makes 6 large pasties.

Ingredients and Method


  • For the pastry:
  • 675g Strong Plain Flour
  • Pinch of Salt
  • 150g Lard, chilled in the freezer
  • 150g Butter, chilled in the freezer
  • Egg, beaten to glaze
  • For the filling:
  • 2 Onions, finely chopped
  • 1 tbsp Vegetable Oil
  • 375g Beef Skirt, roughly chopped into cubes
  • 340g Potatoes, peeled and diced
  • 240g Swede, peeled and diced
  • Salt and Pepper


  1. For the pastry, sift the flour and salt into a bowl, then grate in the lard and butter straight from the freezer.
  2. Gently mix through the flour and stir in enough cold water to bring the mixture together to make firm dough.
  3. Knead briefly and form into a smooth ball. Wrap in cling film and chill in the fridge for 20 minutes.
  4. Preheat the oven to 180°C / 350°F / Gas 4.
  5. For the filling, combine the beef with the potatoes, swede, onion, vegetable oil, a little salt and black pepper.
  6. Cut the pastry into 6 even sized pieces. Roll out each piece until it is large enough to cut out a 20cm circle.
  7. Divide the beef and vegetable mixture between the 6 pastry circles, piling it along the middle of the pastry.
  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.
  9. Make 2 slits with a sharp knife so that steam can escape through the pastry during cooking.
  10. Place on a baking sheet and brush with beaten egg. Bake for 35 – 40 minutes until the pastry is golden.
  11. The pasties are delicious served hot, straight from the oven.