A proper Cornish pasty is one of Britain’s most beloved comfort foods — golden, rustic, and bursting with savory flavor in every flaky bite.
This Mary Berry–inspired Cornish Pasty recipe pays homage to the traditional Cornish classic while making it approachable for home bakers and family cooks.
Think buttery pastry wrapped around tender beef, potatoes, swede (rutabaga), and onion — all sealed and baked into hearty perfection.
It’s the kind of recipe that feels like it was handed down through generations. I’ve adapted it with a few tricks to make the pastry easier and the filling perfectly balanced, even if you’re new to savory baking.
Whether you’re planning a picnic, Sunday supper, or cozy night in, these pasties are a taste of Cornwall from your own kitchen.
Why You’ll Love This Recipe
Cornish pasties are the ultimate handheld meal — buttery pastry, simple ingredients, and no-fuss flavor. This version keeps things traditional but with tips to ensure everything turns out flaky, tender, and golden every time.
It’s a fantastic family dinner or lunchbox option, and the best part is they freeze beautifully. You can make a big batch on the weekend and enjoy them throughout the week — classic, hearty, and 100% homemade.
What You’ll Need
For the Pastry:
- 3 cups (375g) all-purpose flour
- 1 tsp salt
- ¾ cup (170g) cold unsalted butter, cubed
- ⅓ to ½ cup ice-cold water
- 1 egg (for egg wash)
For the Filling:
- ¾ cup (100g) finely diced potato (waxy like Yukon Gold)
- ¾ cup (100g) finely diced swede/rutabaga
- ½ cup (75g) finely diced onion
- 1 cup (150g) finely diced beef skirt steak
- Salt and pepper to taste
- 1 tbsp flour (to absorb juices during baking)
- Butter shavings (optional, for added richness)
Pro Tips
- Use cold butter and cold water — this ensures flaky pastry.
- Dice everything finely and evenly — so the filling cooks through at the same time.
- Seal with care — crimping the edges well prevents leaks.
- Add a few shavings of butter inside each pasty for extra juiciness.
- Cool slightly before serving — the flavors settle and the filling firms up.
Tools You’ll Need
- Mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife
- Pastry brush
- Fork for crimping (optional)
Substitutions & Variations
- Vegetarian: Replace beef with mushrooms or lentils.
- Short on time? Use store-bought shortcrust pastry.
- Swede swap: Try turnip or parsnip for a different flavor twist.
- Spiced version: Add a pinch of thyme or mustard powder for depth.
Make Ahead Tips
You can make the pastry up to 3 days in advance and store in the fridge. Fully assembled uncooked pasties freeze well — just bake from frozen at 375°F (190°C) for 10 extra minutes. Great for meal prep or party planning!
Instructions
1. Make the Pastry
In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Gradually add cold water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
2. Prep the Filling
In a mixing bowl, combine diced beef, potato, swede, and onion. Toss with salt, pepper, and 1 tbsp flour.
3. Roll the Dough
On a floured surface, roll each dough disc to about ⅛ inch thickness. Cut out 6–7 inch rounds (use a bowl as a guide if needed).
4. Fill and Shape
Place a heaping spoonful of filling onto one half of each round. Add a few butter shavings if using. Fold over and seal edges by crimping with fingers or a fork.
5. Egg Wash and Bake
Place pasties on a parchment-lined baking sheet. Brush with beaten egg. Bake at 375°F (190°C) for 40–45 minutes, or until golden and crisp.
Leftovers & Storage
Store cooked pasties in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes. You can also freeze baked pasties — wrap well and reheat straight from frozen until warmed through.
Recipe FAQs
1. What cut of beef works best?
Skirt steak or chuck steak are traditional — they’re flavorful and tender when diced finely.
2. Do I have to use swede (rutabaga)?
It’s traditional, but you can use turnip or even parsnip if you prefer or can’t find swede.
3. Can I make them smaller?
Yes! Just adjust the baking time down by 5–10 minutes and reduce filling per pasty.
4. Why do my pasties leak?
Make sure the edges are sealed tightly, and don’t overfill. A little egg wash between edges also helps.
The Final Crimp
There’s something deeply satisfying about making your own Cornish pasties — rustic, golden, and filled with love. This Mary Berry–style version honors tradition while being totally doable at home, even for busy families.
Whether you’re serving them for lunch, dinner, or stashing a few in the freezer, they’re sure to become a household favorite. If you give them a try, leave a comment — I’d love to hear how your pasties turned out!