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Homemade Cornish Pastries with Beef, Potato, and Swede, A Classic Done Right
Homemade Cornish Pastries filled with beef, potato, swede, and onion in golden pastry. An authentic British classic, perfect for dinner or make-ahead meals
Cornish pastries are the kind of recipe that feels old-fashioned in the best way. Flaky pastry, hearty filling, and that crimped edge holding everything together. They’re simple, honest food you can hold in your hand
Why You’ll Love Cornish Pastries
- Golden, flaky pastry that actually holds its shape.
- Juicy beef skirt, cooked with potatoes, swede, and onions, all in one neat package.
- Perfect for a picnic, packed lunch, or a proper family dinner.
- Make ahead and freeze, so you’ve always got one ready
Homemade Cornish Pastries: golden, flaky, and filled with beef and veg. Try this classic today
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A British Classic: Cornish Pastries
- Prep Time: 40 minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 pastries 1x
- Category: Lunch Recipes
- Method: Easy
- Cuisine: British
Description
Learn how to make Cornish Pastries with tender beef, potato, swede, and onions wrapped in flaky pastry. A classic British recipe that’s hearty, authentic, and easy to follow
Ingredients
Pastry:
- 500 g strong bread flour
- 120 g lard or white shortening
- 125 g butter (ideally Cornish)
- 1 tsp salt
- 175 ml cold water
Filling:
- 450 g beef skirt steak, cubed small
- 450 g waxy potato, diced small
- 250 g swede, diced small
- 200 g onion, thinly sliced
- Salt and pepper (2:1 ratio)
- 1 beaten egg or egg with a splash of milk, for glaze
Instructions
- Rub the fats into the flour and salt until crumbly.
- Add water and bring together into a dough.
- Knead until smooth and elastic (this takes longer than normal pastry).
- Wrap and chill in the fridge for 3 hours. Don’t skip this step, rested pastry rolls and crimps so much better.
- Preheat oven to 165°C fan (180°C conventional).
- Roll the pastry to about 5 mm thick.
- Cut out circles around 20 cm wide (a side plate works well).
- Layer potato, swede, onion, then beef onto one half of each circle. Season generously.
- Fold pastry over, press edges together, and crimp: pinch and twist along the edge until sealed. Tuck ends underneath.
- Brush with egg wash.
- Place on a baking sheet lined with parchment.
- Bake for 50–55 mins until golden brown.
Extra Tips
- Meat choice: Beef skirt is traditional; it cooks at the same time as the veg and makes its own gravy.
- Potatoes: Use waxy types (Maris Piper or Yukon Gold). Floury ones break down too much.
- Freezer-friendly: Bake, cool, then freeze. Reheat at 160°C until hot in the middle.
Notes
Created, prepared, tried, and tested by Jack O’Neill
These Cornish Pastries freeze beautifully, making them perfect for batch cooking. Keep a few in your freezer for busy weeknights.
This Cornish Pasty recipe delivers flaky pastry packed with tender beef, potato, swede, and onion. It’s simple, hearty, and true to tradition, making it a timeless dish that’s satisfying hot or cold.
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