Traditional Mary Berry Cornish Pasty Recipe

This golden, flaky Mary Berry Cornish Pasty is made with tender beef skirt, swede, and potatoes, ready in under two hours. Tearing into the crisp crust reveals a steaming, savory filling coated in rich natural gravy. I find this recipe perfectly balances traditional flavors with foolproof pastry techniques.

Why This Classic Works

I always struggled with soggy pastry bottoms until I tried this method of baking the raw filling straight inside the dough. The juices from the beef and swede create a thick gravy that seasons the potatoes from within.

Using a mix of butter and lard gives the crust that authentic snap and rich flavor. I was surprised at how simply seasoning with just salt and heavy black pepper is all you need for massive taste.

Mary Berry Cornish Pasty Ingredients

For the Pastry:

• 350g plain flour
• 85g chilled butter, diced
• 85g lard or vegetable shortening, diced
• 4-5 tbsp cold water

For the Filling:

• 350g beef skirt, finely chopped
• 1 large potato, peeled and diced
• 1 small swede, peeled and diced
• 1 brown onion, finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 large egg, beaten (for glazing)

How To Make Mary Berry Cornish Pasty

1. 1. Make The Pastry: Rub the butter and lard into the flour until it resembles breadcrumbs, then stir in enough cold water to form a firm dough. Wrap in cling film and chill for 30 minutes.
2. 2. Prepare The Filling: Mix the finely diced beef, potato, swede, and onion in a bowl, seasoning generously with salt and black pepper.
3. 3. Roll The Dough: Preheat your oven to 220°C (200°C Fan). Divide the chilled pastry into four equal portions and roll each into a 20cm circle.
4. 4. Fill The Pastries: Pile a quarter of the raw filling onto one half of each pastry circle, leaving a 1cm border around the edge.
5. 5. Crimp The Edges: Brush the edges with beaten egg, fold the pastry over the filling to form a half-moon shape, and crimp the edges firmly together to seal.
6. 6. Bake Until Golden: Brush the tops with remaining egg wash and bake for 10 minutes, then reduce the heat to 180°C (160°C Fan) and bake for another 35 minutes until golden brown.

Recipe Tips

• Chop finely: Cutting the beef and root vegetables into small, uniform cubes ensures they cook completely without turning to mush.
• Chill the pastry: Letting the dough rest in the fridge prevents the butter from melting too quickly, guaranteeing a flaky crust.
• Do not precook the filling: Traditional pasties rely on the raw meat and vegetables steaming together inside the crust for maximum flavor.

What To Serve With Cornish Pasty

A hot Cornish Pasty is a meal in itself, but it pairs beautifully with buttered garden peas and thick gravy. For a lighter option, serve it alongside a crisp green salad tossed in a sharp mustard vinaigrette to cut through the richness.

How To Store

Keep leftover pasties in an airtight container in the fridge for up to 3 days. They freeze exceptionally well unbaked; simply freeze them solid on a tray before transferring to a bag, and bake from frozen adding 15 minutes to the cooking time.

FAQs

Can I use puff pastry instead of shortcrust?

While puff pastry works in a pinch, it will not hold the heavy meat filling as securely. Traditional shortcrust provides the sturdy, crisp shell needed for this recipe.

What is the best cut of beef to use?

Beef skirt is the traditional choice because it cooks quickly and has a robust flavor. Chuck steak or braising steak are good alternatives if you cannot find skirt.

Why did my pasties burst in the oven?

Overfilling the pastry or failing to vent the steam can cause explosions. Ensure you leave a solid border for crimping and cut a small slit in the top of the dough before baking.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 680mg
• Total Carbohydrate: 55g
• Protein: 28g

Try More Recipes:

• Mary Berry Chicken Pot Pie Recipe
• Mary Berry Beef and Mushroom Stew Recipe
• Mary Berry Vegetable Lasagne Recipe