Traditional Cornish Pasty Recipe: Step-by-Step Guide to a Homemade Classic

Close up Cornish Pasty, handmade and freshly baked

Few things say comfort like a freshly baked Cornish pasty.

Wrapped in golden, flaky pastry and filled with tender beef, potatoes, and sweet swede, it’s a dish that’s stood the test of time (for good reason).

Whether you’re discovering pasties for the first time or reliving cherished food memories, this traditional Cornish pasty recipe brings a slice of Cornwall to your kitchen.

It’s simple, satisfying, and surprisingly easy to make from scratch.

What Makes a Cornish Pasty Truly Traditional?

The Cornish pasty isn’t just a delicious bite, it’s a piece of British history. Once the go-to meal for Cornish miners, its iconic shape and sturdy pastry made it the perfect hand-held lunch.

To be classed as a true Cornish pasty, it must include:

  • Diced beef (usually skirt steak)
  • Potato
  • Swede (known locally as turnip)
  • Onion
  • Salt and pepper
  • A shortcrust pastry casing with a side crimp

No added extras, no fuss – just honest, wholesome food.

Ingredients You’ll Need

This recipe makes 6 hearty pasties, ideal for sharing with family, enjoying at picnics, or saving for a rainy day.

Cornish steak pasty

For the pastry:

  • 500g strong bread flour
  • 120g cornish butter
  • 120g lard
  • 1 tsp salt
  • 175ml cold water

For the filling:

  • 400g beef skirt (diced)
  • 300g potato (peeled and diced)
  • 150g swede (peeled and diced)
  • 150g onion (peeled and sliced)
  • Salt and pepper to taste (2:1 ratio)
  • 1 egg (beaten, for glazing)

Step-by-Step Method

1: Make the pastry

  1. Mix the flour and salt in a large bowl.
  2. Rub in the butter and lard until the mixture resembles breadcrumbs.
  3. Slowly add the water and bring together into a firm dough.
  4. Knead the dough until it becomes elastic.
  5. Cover with cling film and leave to rest for 3 hours in the fridge.

2: Shape and fill

  1. Preheat your oven to 180°C (165°C fan)/350°F/Gas Mark 4.
  2. Divide the dough into six equal parts and roll each into a circle about 20cm across.
  3. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go.
  4. Dampen the edges of the pastry with water, fold over, and press to seal.
  5. Crimp the edges by hand or fork (find the Cornish Pasty Association’s guide to crimping here).
  6. Place on a lined baking tray and brush with egg wash.
Pasty with knife and fork

3: Bake to golden perfection

  1. Bake for 50–55 minutes or until golden and crisp.
  2. Let them cool slightly before serving or enjoy them cold later!

Pressed for Time?

Traditional Cornish pasties are more than just a recipe – they’re a celebration of simple, satisfying food. Making them from scratch brings warmth to your kitchen and a sense of connection to a time-honoured tradition.

Feeling inspired but short on time? Explore our Cornish Pasties by Post and treat yourself to handmade pasties from the heart of Cornwall.

Tried our traditional cornish pasty recipe? Let us know how it turned out – we love hearing your pasty-making stories!

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