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.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
2 hrs 5 mins
total:
3 hrs 25 mins
Servings:
4
Yield:
4 Cornish pasties
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.

  • Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.

  • Beat egg and 1 teaspoon water together in a small bowl.

  • 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.

  • 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.

  • Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Nutrition Facts

499 calories; protein 12.9g 26% DV; carbohydrates 10.1g 3% DV; fat 45.5g 70% DV; cholesterol 138.5mg 46% DV; sodium 1920.9mg 77% DV. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2019
I just made the dough and used the same amount of coconut oil instead of the lard. It turned out amazing, this dough is so good and easy to work with. I filled it with left over curry and it was delicious. Read More
(7)
45 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2019
I just made the dough and used the same amount of coconut oil instead of the lard. It turned out amazing, this dough is so good and easy to work with. I filled it with left over curry and it was delicious. Read More
(7)
Rating: 5 stars
08/21/2018
Excellent recipe! Always wanted to make pasties since my 8th grade science teacher told the class about them. These make excellent lunches, make them on Sunday then grab one and head to work everyday! I had leftover filling, sautéed it in a skillet with some butter. Used a cup of water, chicken bouillon cube (beef would be better!), and boiled the dough scraps to make little dumplings. Then dumped into the skillet with the filling, made a good little snack while the pasties were baking! Read More
(5)
Rating: 5 stars
11/07/2018
These are wonderful, my husband ends up eating his lunch on the commute and goes hungry the rest of the day. The first time I made them exactly to the recipe, this last time I added in some frozen peas and chopped fresh carrot (which I know is frowned on by traditionalists, but I like it), and a bit of sage, and for my tastebuds it was even better. This is definitely going into my regular rotation, seems like there could be endless variation and still a happy outcome. Thank you so much Chef John! Read More
(5)
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Rating: 5 stars
12/07/2017
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 want, I know I have. I've played with the veggies, I've played with the spices, it's always good. I found this recipe years ago on Chef Johns YouTube channel, Food Wishes, if you haven't binged on his awesome videos and recipes you need to. Seriously get to watching and learning! Read More
(3)
Rating: 5 stars
01/12/2016
Excellent work of yours John!...to actually include the "Pasty" itself in your recipe!... unlike a few others. Thanks for sharing. Read More
(2)
Rating: 5 stars
03/05/2020
I used only onion and potato and a clove of garlic instead of cayenne pepper but used a good amount of freshly ground black pepper and salt. I put this with the meat. I used bread flour and followed your recipe except I used shortening instead of lard. I added much more water than the recipe suggests. Its common at this time of year with forced heat but finally I felt it was never going to have enough so I kneaded 2 min and popped it in the fridge. I waited 3 hours debating my desire to add peas. I did not. I was concerned my crust was going to be tough it handled differently than pie dough. I did struggle with sealing and crimping My oven is a bear I baked 80 minutes . I went by color, smell and the juices coming out if the vents . After the 10 minutes of grueling wait. I cut into the best thing. I've made in awhile . I will make again . Read More
(2)
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Rating: 5 stars
01/23/2020
I made this using a swede (rutabaga) which is the traditional type of turnip for a Cornish Pasty. I will definitely make this again. My family loved them. Read More
(2)
Rating: 4 stars
02/11/2019
It was good. I made two batches. The first batch I thought I needed more water because it wasn't coming together like in the video. The extra water was a mistake. The dough was harder to knead and took longer to get smooth. The second batch I didn't add extra water and, although it didn't look like enough, it was a perfect soft dough,which took no time to knead. Read More
(2)
Rating: 4 stars
06/12/2017
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 and bell peppers, mmmm!! Read More
(2)
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