Name: Mary Berry’s Cornish Pasty Recipe
Prep time: 45 min
Cook time: PT-489518H53M30S
Total time: 1 h 35 min
Cuisine: British
Ingredients: 350g (12oz) plain flour, plus extra for dusting; Pinch of salt; 85g (3oz) cold unsalted butter, cubed; 85g (3oz) cold lard, cubed (or extra 85g butter for all-butter pastry); 4-6 tablespoons ice-cold water; 1 medium egg, beaten (for egg wash); 350-400g (12-14oz) beef skirt or chuck steak, trimmed and cut into 1-1.5cm cubes; 1 large potato (approx. 200g/7oz), peeled and diced into 1cm cubes; 1 medium swede (rutabaga) (approx. 150g/5oz), peeled and diced into 1cm cubes; 1 large onion (approx. 150g/5oz), peeled and roughly chopped; 1-2 tablespoons plain flour (optional); 1 ½ teaspoons salt (or to taste); ¾ – 1 teaspoon freshly ground black pepper (or to taste); 25g (1oz) unsalted butter, cut into small pieces; 2-3 tablespoons beef stock or water (optional, if meat is very lean)

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Introduction

Mary Berry’s Cornish Pasties are a timeless British classic, famed for their flaky shortcrust pastry and hearty filling. This recipe delivers authentic flavors with straightforward steps, perfect for home cooks seeking a satisfying savory treat.

Four baked turnovers are lined up diagonally on a wooden board, each with a golden brown crust that is shiny and slightly bubbly, with a braided edge detail on the side closest to the camera. The turnovers have a few small green herb pieces scattered on top, adding a touch of color. The background shows a window and a dark surface that is replaced by a white marbled texture. The lighting highlights the flaky texture and warm tones of the pastry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g (12oz) plain flour, plus extra for dusting
Pinch of salt
85g (3oz) cold unsalted butter, cubed
85g (3oz) cold lard, cubed (or extra butter for an all-butter pastry)
4-6 tablespoons ice-cold water
1 medium egg, beaten (for egg wash)
350-400g (12-14oz) beef skirt or chuck steak, trimmed and cut into 1-1.5cm cubes
1 large potato (approx. 200g/7oz), peeled and diced into 1cm cubes
1 medium swede (rutabaga) (approx. 150g/5oz), peeled and diced into 1cm cubes
1 large onion (approx. 150g/5oz), peeled and roughly chopped
1-2 tablespoons plain flour (optional, for thickening)
1 ½ teaspoons salt (or to taste)
¾ – 1 teaspoon freshly ground black pepper (or to taste)
25g (1oz) unsalted butter, cut into small pieces
2-3 tablespoons beef stock or water (optional, if meat is very lean)

Instructions

Step 1: Sift 350g plain flour and a pinch of salt into a large chilled bowl.
Step 2: Rub in 85g cold cubed butter and 85g cold cubed lard until the mixture resembles coarse breadcrumbs. Work quickly to keep ingredients cold.
Step 3: Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together into a firm ball. Avoid overworking.
Step 4: Lightly knead the dough on a floured surface, wrap in cling film, and chill for at least 30 minutes.
Step 5: In a large bowl, combine diced potato, swede, onion, and cubed beef.
Step 6: Sprinkle flour (if using), salt, and pepper over the filling. Mix thoroughly by hand to coat ingredients evenly.
Step 7: Preheat the oven to 200°C (180°C fan, Gas Mark 6) and line baking trays with parchment.
Step 8: Divide chilled pastry into 4 or 6 pieces. Roll each into a 3-4mm thick circle about 20-25cm diameter.
Step 9: Place filling on one half of each pastry circle, leaving a 2cm border. Dot with small pieces of butter and optional beef stock or water if filling seems dry.
Step 10: Brush the pastry edge with egg wash or water, fold pastry over filling to form a D-shape, and press edges firmly to seal.
Step 11: Crimp the edges by pinching and twisting along the curved side to create a traditional rope-like finish.
Step 12: Transfer pasties to the baking trays, brush tops generously with egg wash, then make small slits in the top to vent.
Step 13: Bake at 200°C for 20-25 minutes until pastry starts to turn golden.
Step 14: Reduce oven to 180°C and bake another 25-35 minutes until pastry is deep golden and filling cooked through. Tent with foil if browning too quickly.
Step 15: Remove from oven and let rest for 10-15 minutes before serving to allow filling to settle.

Tips & Variations

Keep all fats and water ice-cold to achieve a flaky pastry texture.
Use lard for traditional flakiness; substitute with all butter if preferred.
Adjust seasoning to taste, especially black pepper for a peppery kick.
For smaller pasties, reduce the size of pastry circles accordingly.
Rest the pastry after chilling and again after shaping to prevent shrinkage during baking.

Storage

Store leftover pasties in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C for 10-15 minutes until heated through and crisp. Pasties can also be frozen before baking; thaw in the refrigerator overnight and bake as usual.

How to Serve

Four golden brown empanadas lie diagonally on a wooden board, with the closest one in sharp focus and the others fading softly into the background. Each empanada is semi-circular, showing a crimped edge that is darker and crispier, with small green herb pieces sprinkled on top. The surface has a shiny, slightly oily texture with a few darker brown spots and a smooth, slightly puffy crust. The setting is near a window with blurred outdoors visible, and the board rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the filling?

Yes, chuck steak or skirt steak are ideal for their flavor and texture, but you can also use brisket or stewing beef. Just be sure to trim excess fat and sinew, and cut into uniform cubes for even cooking.

Is it necessary to add flour to the filling?

Adding a tablespoon or two of plain flour helps thicken the meat juices during baking, creating a better filling consistency. However, it is optional and can be omitted if you prefer a looser filling.