Proper Cornish pasties

Name: Proper Cornish pasties
Total time: 1 h 30 min
Cuisine: British
Ingredients: 500g plain flour; 125g butter; 125g lard; 300g beef skirt, finely diced; 250g potatoes, peeled and diced small; 150g swede, peeled and diced small; 1 onion, finely chopped; 1 egg, beaten, for glazing; 1 tsp black pepper

Beef, potato, swede and onion sealed in shortcrust and baked until golden.

Nut free

Time1 hr 30
LevelMedium
Costabout £1.35 a head
Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gplain flour
125 gbutter
125 glard
300 gbeef skirtfinely diced
250 gpotatoespeeled and diced small
150 gswedepeeled and diced small
1onionfinely chopped
1eggbeaten, for glazing
1 tspblack pepper

Method

1
Rub the flour, butter, lard and a pinch of salt together to fine crumbs. Stir in about 120 ml cold water to make a firm dough. Wrap and chill for 30 minutes.
30 min
2
Heat the oven to 190°C (170°C fan). Mix the beef, potato, swede, onion, pepper and 1 tsp salt in a bowl.
3
Divide the dough into 4. Roll each into a circle the size of a side plate.
4
Pile a quarter of the filling in the middle of each. Brush the edge with water, fold over and crimp firmly into a thick rope edge.
5
Place on a lined tray and brush with egg. Bake for 20 minutes, then turn the oven down to 160°C (140°C fan) and bake for 40 minutes more until deep golden.
60 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.