Cornish · Lunch & handhelds

Cornish pasty

Name: Cornish pasty
Prep time: 50 min
Cook time: 55 min
Total time: 2 h 45 min
Yield: 6 pasties
Cuisine: Cornish
Ingredients: 4 cups bread flour; 1 teaspoon kosher salt, plus 2 teaspoons for the filling; 10 tablespoons cold unsalted butter, cubed; 6 tablespoons cold lard, cubed; 3/4 cup ice water, plus more as needed; 1 pound beef skirt or chuck, diced into 1/4-inch pieces; 12 ounces waxy potato, peeled and diced 1/4 inch; 10 ounces swede or rutabaga, peeled and diced 1/4 inch; 8 ounces yellow onion, finely diced; 1 1/2 teaspoons black pepper; 2 tablespoons unsalted butter, cut into six pieces; 1 large egg, beaten with 1 tablespoon water

A protected-style Cornish pasty with raw beef skirt, potato, swede, and onion seasoned inside a sturdy D-shaped shortcrust and hand-crimped along the side.

About 2 hr 45 minTotal

About 1 hr 45 minActive

$$Cost

AdvancedDifficulty

Makes 6 pasties

Equipment

Any medium bowl with room to whisk without splashing works here.
Best steady grip
OXO Good Grips Stainless Mixing Bowl Set
View at Amazon
Best value with lids
Cuisinart Stainless Mixing Bowls with Lids
View at Amazon
Another workable path: Any medium bowl with room to whisk without splashing works here.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared stainless mixing-bowl sets for stability while whisking, useful size range, nesting, lids, durability, and cleaning. Hands-on comparisons informed the fit labels; manufacturer specifications established the exact sets. Kwilt has not used these bowls.
OXO Good Grips Stainless Mixing Bowl Set: The grippy bases help a bowl stay planted while one hand whisks and the other adds dashi or seasoning. Trade-off: The thicker insulated construction costs more and nests less compactly than plain stainless restaurant-style bowls.
Cuisinart Stainless Mixing Bowls with Lids: Three durable sizes and fitted lids make the set useful for prep and storage without paying for a specialized base. Trade-off: The plain stainless bottoms do not grip the counter, so a damp towel may help when whisking vigorously.
Another workable path: Any clean medium bowl with enough room to beat the eggs without splashing will work. A pouring lip or nonslip base is helpful, not required.
Sources
Reviewed hands-on comparison
America's Test Kitchen bowl review
Professional baker recommendations

Ingredients

1× recipe · Makes 6 pasties

4 cups bread flour
1 teaspoon kosher salt, plus 2 teaspoons for the filling
10 tablespoons cold unsalted butter, cubed
6 tablespoons cold lard, cubed
3/4 cup ice water, plus more as needed
1 pound beef skirt or chuck, diced into 1/4-inch pieces
12 ounces waxy potato, peeled and diced 1/4 inch
10 ounces swede or rutabaga, peeled and diced 1/4 inch
8 ounces yellow onion, finely diced
1 1/2 teaspoons black pepper
2 tablespoons unsalted butter, cut into six pieces
1 large egg, beaten with 1 tablespoon water

Instructions

Mix flour and 1 teaspoon salt. Rub or cut in cold butter and lard until pieces range from crumbs to peas. Add ice water gradually and knead briefly into a firm cohesive dough. Divide into six discs, wrap, and chill 1 hour.
, potato, swede, onion, filling salt, and pepper. Roll each disc to a 9-inch circle about 1/8 inch thick.
Place one-sixth of filling just off center, keeping a 1-inch border, and top with one butter piece. Brush the border with egg wash, fold into a D, expel air, and seal firmly. Crimp the curved seam along the side, never across the top.
Brush with egg wash and cut one small steam slit. Bake at 400°F for 15 minutes, then reduce to 325°F and bake until deeply golden, vegetables are tender, and beef reaches at least 145°F, 35 to 45 minutes. Rest 15 minutes before eating.

Cornwall, EnglandCornish bakery and household cooking

From the table

About this recipe

The protected Cornish pasty is defined by uncooked beef, potato, swede, and onion enclosed in a D-shaped pastry with its crimp along the side.

Only pasties produced in Cornwall under the registered rules may legally use the protected commercial designation. This home recipe follows its defining composition and shape: uncooked beef, potato, swede, and onion, D-shaped pastry, and a side crimp. This Kwilt version follows the reviewed household adaptation: Follow the official composition and hand form at home while clearly avoiding a claim that a pasty made outside Cornwall is a certified PGI product.

Sources

Dinner does not stop at the recipe