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
Units
Scale
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
