Mary Berry Cornish Pasty Recipe

If you are looking for a traditional British bake that is both hearty and satisfying, this Mary Berry Cornish Pasty Recipe is a wonderful choice. These golden pastries are filled with tender beef, potato, swede, and onion, all wrapped in a crisp homemade pastry shell. The filling cooks inside the pastry, creating rich flavor and a beautifully juicy texture. Although they look impressive, they are surprisingly simple to make and take around 1 hour 45 minutes from start to finish.

Ingredients

For the Pastry

500g plain flour
125g cold butter, cubed
125g cold lard, cubed
1 teaspoon salt
150ml cold water

For the Filling

350g beef skirt steak, finely diced
250g potato, peeled and diced
200g swede, peeled and diced
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon black pepper

For the Glaze

1 large egg, beaten

How to Make Mary Berry Cornish Pasty Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven.
Make the pastry: Place the flour and salt into a large mixing bowl. Rub in the butter and lard until the mixture resembles fine breadcrumbs.
Form the dough: Gradually add the cold water and mix until a firm dough forms. Knead lightly, wrap, and chill in the refrigerator for 20 minutes.
Prepare the filling: Combine the diced beef, potato, swede, onion, salt, and black pepper in a large bowl. Toss everything together until evenly mixed.
Roll the pastry: Divide the chilled dough into six equal portions. Roll each piece into a circle about 20cm in diameter.
Fill the pasties: Spoon the filling onto one half of each pastry circle, leaving a border around the edge.
Seal and crimp: Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly and crimp to seal.
Brush with egg: Transfer the pasties to the prepared tray and brush generously with beaten egg.
Bake: Bake for 45 to 50 minutes until the pastry is golden brown and crisp and the filling is cooked through.
Cool and serve: Allow the pasties to cool for 10 minutes before serving. Enjoy warm or at room temperature.

Tips for the Best Cornish Pasties

How do I keep the pastry flaky?

Use cold butter, cold lard, and cold water. Avoid overworking the dough.

Why is my filling too dry?

Use good-quality beef and avoid cutting the vegetables too small. The filling releases natural juices during baking.

Can I make the pasties ahead of time?

Yes. Assemble them a day ahead and keep refrigerated until ready to bake.

How do I achieve a golden crust?

Brush thoroughly with beaten egg just before baking.

Serving Suggestions

Serve with baked beans for a traditional meal.
Pair with mushy peas.
Enjoy with a simple green salad.
Serve alongside pickled onions.
Add a spoonful of brown sauce for extra flavor.

Storage

Room Temperature

Keep in an airtight container for up to 1 day.

Refrigerator

Store for up to 3 days. Reheat in the oven for the best texture.

Freezing

Freeze baked and cooled pasties for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 620 kcal
Carbohydrates: 52g
Protein: 26g
Fat: 34g
Saturated Fat: 15g
Sodium: 680mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use puff pastry instead of traditional pastry?

Yes, although traditional Cornish pasties use shortcrust pastry. Puff pastry creates a lighter and flakier result.

What cut of beef is best for Cornish pasties?

Skirt steak is the traditional choice because it becomes tender and flavorful during baking.

Can I freeze uncooked Cornish pasties?

Yes. Freeze them on a tray until firm, then transfer to freezer bags. Bake directly from frozen and add extra baking time.

How do I know when the pasties are cooked?

The pastry should be deep golden brown and the filling should be piping hot and tender.