Cornish Pasty
A traditional Cornish pasty encloses raw chunks of beef skirt, potato, swede and onion in a D-shaped pastry with a robust side crimp.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 200°C. Divide the pastry into four and roll each piece into a circle about 20 cm wide.
- 2
Mix the raw diced beef, potato, swede and onion only lightly, or layer them directly on one half of each circle. Season generously.
- 3
Leave a border, fold the pastry over the raw filling to form a D shape, and press out excess air.
- 4
Seal firmly and crimp the seam along the side, not across the top. Brush with beaten egg and cut a tiny steam hole.
- 5
Bake for 15 minutes, reduce the oven to 170°C and continue for 35–45 minutes until deeply golden and the filling is tender.
- 6
Rest for 10 minutes before eating so the hot filling settles.
Cook notes
Tips
Use diced beef rather than mince.
Keep the pastry cool but pliable enough to form a strong crimp.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate baked pasties for up to 3 days.
- Reheat in the oven until piping hot.
Substitutions
- Beef chuck can replace skirt if cut into small chunks.
- A butter-lard pastry gives both flavour and strength.
What to Serve With
- A simple green salad
- Pickled onions
- Tea
Common Mistakes
- Ground beef produces the wrong filling texture.
- A fork-sealed top seam is not the characteristic Cornish side crimp.
Recipe FAQ
What makes this Cornish Pasty traditional?
The protected traditional filling is uncooked beef with potato, swede and onion; the pasty is D-shaped and side-crimped.
Can I prepare Cornish Pasty ahead?
Shape the pasties and refrigerate for several hours before baking, or freeze them unbaked.
Kitchen tools
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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