Proper Cornish Pasties recipe

Preparation Time: 2 hours | Cooking Time: 50 minutes

This recipe for Cornish pasties uses traditional suet pastry, giving it a delicious, crumbly texture, while the filling is very simply made from beef steak, potatoes, swede, onions and a pinch of seasoning.


  • 500g strong bread flour
  • 120g suet
  • 1 tsp. salt
  • 25g butter
  • 175ml cold water
  • 1 egg
  • 350g good quality beef steak
  • 350g potatoes
  • 200g swede
  • 175g onion
  • Pinch salt and black pepper
  • 1 tbsp. butter


  1. Tip the flour into a bowl with the suet, a pinch of salt, butter and cold water. Stir until just combined then bring everything together with your hands. Turn out and knead briefly for 5-7 minutes until smooth, then cover with cling film really well and put into the fridge for 30-60 minutes to chill.

  2. Meanwhile, create the filling. Cut the steak, potatoes, swede and onions into 1cm chunks and season well. Stir together.

  3. When the pastry is ready, divide into 4 and roll out each into a 25cm circle. Pile a 1/4 of the filling onto half of each circle. Whisk the egg and 1 tsp. salt together and brush around the edge of each circle. Put 1/4 of the butter on top of the filling, then pull the pastry over the filling, pinch and press shut with a fork or crimp the edge. Tuck the ends of the pastry under the pasty.

  4. Place the pasties onto a baking tray lined with greaseproof. Brush with the rest of the egg mix, then bake at 150C for 45-50 minutes or until golden and browned. Increase the temp by 10C towards the end of cooking time if the pasties are not browning.

For a twist, you can add all sorts of things to these pasties, including tomato puree or fresh parsley. Recipe makes 4 pasties.

Recipe Details:

  • Author: Laura Young.
  • Published:

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