Chef John's Cornish Pasty


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.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
2 hrs 5 mins
Total Time:
3 hrs 25 mins
4 cornish pasties



  • 4 cups bread flour

  • 3 ounces cold lard

  • 2 ounces cold butter

  • 1 ½ teaspoons salt

  • cup ice water, or as needed


  • 12 ounces beef skirt steak, cubed

  • 1 cup diced Yukon Gold potatoes

  • ½ cup diced onion

  • cup diced turnip

  • 1 ½ teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • 2 tablespoons butter, cut into 8 thin slices

  • 1 large egg, beaten

  • 1 teaspoon water


  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
46g Fat
10g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 499
% Daily Value *
Total Fat 46g 58%
Saturated Fat 22g 110%
Cholesterol 139mg 46%
Sodium 1921mg 84%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 13g
Vitamin C 4mg 20%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 206mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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