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Chef John's Cornish Pasty

Rated as 4.89 out of 5 Stars
56k

"This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares."
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Ingredients

3 h 25 m servings 499
Original recipe yields 4 servings (4 Cornish pasties)

Directions

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  1. Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
  2. Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  4. Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
  5. Beat egg and 1 teaspoon water together in a small bowl.
  6. Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
  7. Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
  8. Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Nutrition Facts


Per Serving: 499 calories; 45.5 10.1 12.9 138 1921 Full nutrition

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Reviews

Read all reviews 14
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Excellent work of yours, John! . . .to actually include the "Pasty" itself in your recipe! . . . unlike a few others. Thanks for sharing.

Have made pasties using cupcake pan, Awesome, absolute hit and Perfect size! Roll the dough slightly thinner, smaller portions of ingredients, but soo worth it. Try it let me know!! Add cheese a...

Excellent flavors! Crust is awesome. Next time, might use a bit less pepper. I'd definitely make it again. A friend had it and asked to take one home. He loved it.

This recipe gets a 5 all day, honestly I would give more stars if I could. No need to change a thing, but as Chef John says "you are the Miss Nasty of your Cornish pasty" so get creative if you ...

I could not be happier. I have tried to make other recipes with disastrous results. We threw them away and got Chinese food. However, these were tasty and wonderful. I was told by my guests that...

My wife and son both tried making pasties in the past and failed miserably. Full of apprehension, I tried to replicate this tasty treat from Cornwall, with my reference being the delicious past...

Great traditional recipe! I didn’t think the pastry would work out but it was absolutely perfect! Delicious, simple and definitely sturdy enough to be dropped down a mineshaft, thanks Chef John!

Easy to make and a new family favorite.

These were very tasty, thanks for sharing the recipe. The only change i made was to use Russet potatoes (I'm in Idaho after all), still turned out amazing in my opinion. These are perfect for ...