Hairy Bikers​ Cornish Pasty Recipe

This classic Cornish pasty recipe from the Hairy Bikers is made with a buttery shortcrust pastry filled with tender beef, potatoes, swede, and onion. Each pasty bakes into a golden, D-shaped parcel with a crisp crimped edge and a rich, savoury filling. This recipe serves 6 and takes about 70 minutes plus chilling time.

I love making a big batch of these on a Sunday to have ready for packed lunches through the week. The pastry in this version is lighter than most, thanks to the baking powder and egg yolks.

Cornish Pasty Recipe Ingredients

For the Pastry:

• 450g plain flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp salt
• 125g unsalted butter, cubed and chilled
• 2 free-range egg yolks
• 125ml cold water

For the Filling:

• 350g potatoes, peeled and diced
• 150g swede, peeled and diced
• 1 medium onion, finely sliced
• 350g beef skirt, cut into small pieces
• 1 tbsp plain flour, for coating the beef
• Salt and freshly ground black pepper
• A knob of butter, for dotting
• 1 egg, beaten, for sealing and glazing

How To Make Cornish Pasty Recipe

1. Make the pastry: Put the plain flour, baking powder, salt, butter, and egg yolks into a food processor. Blitz until the mixture forms coarse crumbs. Gradually add the cold water until the dough just comes together.
2. Chill the dough: Shape the dough into a ball and wrap it in cling film. Place it in the fridge and chill for at least 1 hour.
3. Prepare the filling: Season the diced potatoes, swede, and sliced onion with salt and pepper. In a separate bowl, toss the beef pieces in the flour and season well.
4. Roll and cut: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Roll out the pastry on a lightly floured surface and cut out 6 discs using a dinner plate as a guide.
5. Assemble the pasties: Layer the seasoned vegetables and floured beef onto one half of each pastry disc. Dot the filling with small pieces of butter.
6. Seal and crimp: Brush the pastry edges with beaten egg. Fold the pastry over the filling and crimp the edges to form a sealed D-shaped pasty. Cut a small steam hole in the top and brush all over with beaten egg.
7. Bake: Place the pasties on a lined baking tray. Bake for 50 minutes until crisp, golden, and cooked through. Rest for 5 minutes before serving.

What Are the Best Tips for Cornish Pasty Recipe?

• Use beef skirt: Beef skirt is the traditional cut for Cornish pasties. It has very little fat, no gristle, and cooks in the same time as the vegetables. If you enjoy hearty beef fillings, try our Hairy Bikers steak and ale pie too.
• Choose waxy potatoes: Pick a firm, waxy variety like Maris Peer. Floury potatoes break down during baking and turn the filling mushy.
• Season generously: The filling goes in raw, so it needs plenty of salt and pepper now. Under-seasoned raw filling means a bland pasty.
• Chill the pastry properly: A full hour in the fridge makes the dough firm and easy to roll. Skipping this step leads to pastry that tears.
• Crimp tightly: The crimped edge seals in all the juices and creates the classic D-shape. Press firmly and fold the edge over itself to get a strong seal.

What Should You Serve With Cornish Pasties?

A Cornish pasty is a complete meal on its own and needs nothing else on the plate. Serve them hot from the oven with a dollop of brown sauce or ketchup on the side.

For a lighter meal, a simple green salad or a bowl of baked beans works well alongside. If you want to make it a proper spread, serve the pasties with Hairy Bikers chicken and mushroom pie for a pie night.

How Should You Store Leftover Cornish Pasties?

Leftover baked pasties keep well in an airtight container in the fridge for up to 2 days. Reheat them wrapped in foil in the oven at 180°C (160°C Fan/Gas Mark 4) for 10 to 15 minutes until hot through.

Unbaked pasties freeze brilliantly. Lay them on a baking tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 10 to 15 minutes to the cooking time.

Nutrition Facts

• Serving Size: 1 pasty
• Calories: 620 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 750mg
• Total Carbohydrate: 60g
• Dietary Fibre: 4g
• Sugars: 2g
• Protein: 22g

Frequently Asked Questions

What is the secret to a really good Cornish pasty? Use raw filling, beef skirt, and generous seasoning. The juices from the raw meat and vegetables create their own gravy inside the pastry as it bakes.

How does the Hairy Bikers Cornish pasty compare to Rick Stein’s version? The Hairy Bikers use baking powder and egg yolks in the pastry for a lighter crust. Rick Stein uses a more traditional shortcrust with just flour, butter, and lard.

Can I make Cornish pasties ahead of time? Yes, assemble them fully, then freeze unbaked on a tray before transferring to bags. Bake straight from frozen, adding an extra 10 to 15 minutes.

What is the correct way to crimp a Cornish pasty? Fold the pastry over the filling and press the edges firmly together. Then fold the sealed edge over itself in small sections to create a rope-like crimp along the side.

Can I use puff pastry instead of shortcrust for Cornish pasties? You can, but traditional Cornish pasties use shortcrust because it holds up better and keeps the filling sealed. For another pie recipe, try the Hairy Bikers cottage pie.

You May Also Like:

• Hairy Bikers Steak and Ale Pie Recipe
• Hairy Bikers Chicken and Mushroom Pie Recipe
• Hairy Bikers Cottage Pie With Cheesy Mash Recipe

Hairy Bikers Cornish Pasty Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time:1 hour Total time:2 hours 10 minutesCooking Temp:180 CServings:6 servingsEstimated Cost: $Calories:620 kcal Best Season:Summer

Description

This Cornish pasty recipe from the Hairy Bikers features a light shortcrust pastry made with baking powder and egg yolks, wrapped around tender beef, potatoes, swede, and onion. Ready in about 70 minutes plus chilling, this recipe makes 6 golden, crisp pasties.

Ingredients

For the Pastry:

• 450g plain flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp salt
• 125g unsalted butter, cubed and chilled
• 2 free-range egg yolks
• 125ml cold water

For the Filling:

• 350g potatoes, peeled and diced
• 150g swede, peeled and diced
• 1 medium onion, finely sliced
• 350g beef skirt, cut into small pieces
• 1 tbsp plain flour, for coating the beef
• Salt and freshly ground black pepper
• A knob of butter, for dotting
• 1 egg, beaten, for sealing and glazing

Instructions

1. Make the pastry: Put the plain flour, baking powder, salt, butter, and egg yolks into a food processor. Blitz until the mixture forms coarse crumbs. Gradually add the cold water until the dough just comes together.
2. Chill the dough: Shape the dough into a ball and wrap it in cling film. Place it in the fridge and chill for at least 1 hour.
3. Prepare the filling: Season the diced potatoes, swede, and sliced onion with salt and pepper. In a separate bowl, toss the beef pieces in the flour and season well.
4. Roll and cut: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Roll out the pastry on a lightly floured surface and cut out 6 discs using a dinner plate as a guide.
5. Assemble the pasties: Layer the seasoned vegetables and floured beef onto one half of each pastry disc. Dot the filling with small pieces of butter.
6. Seal and crimp: Brush the pastry edges with beaten egg. Fold the pastry over the filling and crimp the edges to form a sealed D-shaped pasty. Cut a small steam hole in the top and brush all over with beaten egg.
7. Bake: Place the pasties on a lined baking tray. Bake for 50 minutes until crisp, golden, and cooked through. Rest for 5 minutes before serving.