Hairy Bikers​ Cornish Pasty Recipe

This savory Hairy Bikers Cornish Pasty recipe is made with a rich, buttery pastry crust filled with a hearty mixture of thinly sliced beef, potatoes, swede (rutabaga), and onions. This recipe creates a portable, perfectly sealed meat and vegetable pie that’s a true classic of British cuisine. It’s perfect for a satisfying lunch, a picnic, or a delicious and nostalgic weeknight meal and is generous enough to serve 4 people.

Hairy Bikers Cornish Pasty Recipe Ingredients

For the Pastry:

• 500g all-purpose flour
• 100g lard, cubed and chilled
• 100g unsalted butter, cubed and chilled
• 1/2 tsp salt
• 150ml cold water

For the Filling:

• 350g skirt steak, very thinly sliced
• 350g potato, peeled and thinly sliced
• 150g swede (rutabaga), peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 tbsp chopped fresh thyme
• Salt and freshly ground black pepper
• 1 knob of butter, melted, for brushing
• 1 egg, beaten, for egg wash

How To Make Hairy Bikers Cornish Pasty Recipe

1. Make the pastry: In a large bowl, rub the flour, lard, and butter together with your fingertips until the mixture resembles coarse breadcrumbs. Add the salt and cold water, mixing with a knife until the dough just comes together. Do not overwork the dough. Shape it into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the thinly sliced steak, potato, swede, and onion. Add the chopped fresh thyme, a generous amount of salt, and black pepper. Mix everything together with your hands to ensure the ingredients are evenly distributed and seasoned.
3. Roll the pastry: Preheat your oven to 200°C (180°C Fan/Gas 6). Lightly flour a clean work surface. Divide the chilled pastry into four equal pieces. Roll out each piece into a circle approximately 20cm in diameter.
4. Assemble the pasties: Place a quarter of the filling mixture onto one half of each pastry circle, leaving a 2cm border around the edge. Dot the filling with a little bit of the melted butter.
5. Seal and crimp: Brush the edges of the pastry with some of the beaten egg wash. Fold the empty half of the pastry over the filling to create a semi-circle. Press the edges together firmly to seal. Roll the sealed edge over and pinch it to create a traditional crimped seam along the top. Pierce the top of each pasty with a knife to allow steam to escape during baking.
6. Bake the pasties: Place the pasties on a baking sheet. Brush them generously with the remaining beaten egg wash. Bake for 15 minutes, then reduce the oven temperature to 170°C (150°C Fan/Gas 3) and bake for another 35-40 minutes, or until the pastry is golden brown and the filling is tender. Serve warm.

Recipe Tips

• The right cut of meat: Skirt steak is the traditional choice because it’s a flavorful cut that becomes tender when cooked slowly inside the pasty.
• Don’t skip the swede: Swede, also known as rutabaga, is a crucial ingredient for an authentic Cornish pasty. It adds a subtle sweetness and a hearty texture that complements the other vegetables perfectly.
• The art of crimping: The crimping along the edge isn’t just for looks. It creates a tight seal that traps all the delicious juices inside the pasty. The crimped edge is also traditionally used as a handle so that miners could eat the pasty without getting their hands dirty.
• Season generously: The filling is not pre-cooked, so it’s important to be generous with your seasoning, especially salt and pepper, to ensure the final pasty is flavorful.

What To Serve Hairy Bikers Cornish Pasty Recipe

A Cornish pasty is a complete meal on its own, traditionally served hot out of the oven. No side dishes are necessary, but for a special treat, you could serve it with a dollop of ketchup or brown sauce. A simple side of a green salad would also pair well.

How To Store Hairy Bikers Cornish Pasty Recipe Leftovers

• Refrigerate: Leftover pasties can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap them in foil and warm them in a 180°C (160°C Fan/Gas 4) oven for 10-15 minutes until heated through.
• Freeze: Unbaked pasties freeze very well. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding about 10-15 minutes to the total cooking time.

Hairy Bikers​ Cornish Pasty Recipe

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

Difficulty:BeginnerPrep time: 30 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 20 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:750 kcal Best Season:Summer

Description

Hairy Bikers’ Cornish Pasty is a classic British dish featuring a rich, flaky pastry wrapped around a hearty filling of thinly sliced beef, potatoes, swede, and onion. This recipe creates a satisfying and flavorful meal that’s perfect for a traditional lunch or a cozy dinner.

Ingredients

For the Pastry:

• 500g all-purpose flour
  
• 100g lard, cubed and chilled
  
• 100g unsalted butter, cubed and chilled
  
• 1/2 tsp salt
  
• 150ml cold water

For the Filling:

• 350g skirt steak, very thinly sliced
  
• 350g potato, peeled and thinly sliced
  
• 150g swede (rutabaga), peeled and thinly sliced
  
• 1 medium onion, thinly sliced
  
• 1 tbsp chopped fresh thyme
  
• Salt and freshly ground black pepper
  
• 1 knob of butter, melted, for brushing
  
• 1 egg, beaten, for egg wash

Instructions

1. Make pastry: Rub flour, lard, butter, and salt together. Mix in cold water to form a dough. Chill for 30 minutes.
   
2. Prepare filling: Combine sliced steak, potato, swede, onion, thyme, salt, and pepper in a bowl.
   
3. Roll and assemble: Divide dough into four pieces and roll into circles. Place a quarter of the filling on one side, dot with butter, and fold the pastry over.
   
4. Seal and crimp: Crimp the edges to seal. Brush with egg wash. Poke a hole in the top.