Mary Berry Cornish Pasty Recipe

Mary Berry Cornish Pasty is a classic British bake known for its golden, flaky pastry and hearty filling of beef, potatoes, swede, and onion. This iconic hand-held pie is comforting, filling, and deeply satisfying, making it perfect for family dinners, packed lunches, picnics, or weekend baking projects. With a crisp exterior and a savoury, tender filling inside, this recipe delivers traditional flavour while staying approachable for home cooks.

What Is Mary Berry Cornish Pasty?

Mary Berry Cornish Pasty is a traditional British pastry filled with diced beef, vegetables, and seasoning, folded into a half-moon shape and baked until golden. The filling cooks inside the pastry, creating its own rich gravy without needing pre-cooking. The crimped edge seals everything in, giving the pasty its distinctive look and helping keep the filling moist and flavourful.

Other Popular Mary Berry Recipes

• Mary Berry Fish Stew
• Mary Berry Steak And Kidney
• Mary Berry Fish Pie with Cheesy Mash
• Mary Berry Fish Pie With Crushed Potato Topping

Why This Recipe Is Worth Trying

• A true British classic – Timeless, filling, and comforting.
• All-in-one meal – Protein, vegetables, and pastry in one bake.
• Perfect for make-ahead meals – Stores and reheats well.
• Minimal prep cooking – The filling cooks as the pastry bakes.
• Ideal for sharing or freezing – Great for batch baking.

Essential Ingredients to Make Mary Berry Cornish Pasty

For the pastry:

• 500g plain flour
• 250g cold butter, cubed
• 1 teaspoon salt
• Cold water, as needed

For the filling:

• 400g beef skirt or chuck, finely diced
• 2 medium potatoes, peeled and diced small
• 1 small swede, peeled and diced small
• 1 medium onion, finely chopped
• Salt and black pepper, to taste
• 25g butter, cut into small cubes
• 1 egg, beaten (for glazing)

Handy Kitchen Tools for Best Results

• Large mixing bowl
• Pastry cutter or fingertips
• Rolling pin
• Sharp knife
• Baking tray
• Baking parchment
• Pastry brush

Step-by-Step Guide to Making Mary Berry Cornish Pasty

• Make the pastry – Rub 250g cold butter into 500g flour and salt until crumbly, then add cold water to form a firm dough.
• Rest the dough – Wrap and chill for 30 minutes to relax the gluten.
• Prepare the filling – Mix diced beef, potato, swede, onion, salt, and pepper in a bowl.
• Roll the pastry – Divide the dough into portions and roll each into a circle about 20cm wide.
• Add the filling – Spoon the filling onto one half of each circle, leaving a border.
• Add butter – Dot small pieces of butter over the filling for richness.
• Seal the pastry – Brush edges with water, fold over, and crimp firmly to seal.
• Glaze the top – Brush with beaten egg for a golden finish.
• Bake to perfection – Bake at 200°C (400°F) for 45–50 minutes until crisp and golden.
• Cool slightly before serving – Allows the filling to settle and stay juicy.

What I Got Wrong (And How I Fixed It)

• Filling leaked out – Improved crimping and left a wider pastry border.
• Pastry felt tough – Handled the dough less and rested it longer.
• Vegetables stayed firm – Cut them smaller for even cooking.
• Bottom browned too fast – Lowered the oven rack and used parchment.

Healthier Version of Mary Berry Cornish Pasty

• Use lean beef to reduce fat.
• Replace part of the pastry with wholemeal flour.
• Reduce butter slightly in the dough.
• Add extra vegetables like carrots or leeks.
• Make smaller pasties for lighter portions.

Ingredient Substitutions for Mary Berry Cornish Pasty

• Swap beef with chicken or lamb for variation.
• Replace swede with turnip if unavailable.
• Use vegetable filling for a vegetarian option.
• Substitute butter with vegetable shortening in the pastry.
• Add herbs like thyme for extra flavour.

Pairing Ideas: What to Serve With Mary Berry Cornish Pasty

• Serve with gravy – Adds extra richness.
• Pair with green beans – Keeps the meal balanced.
• Enjoy with coleslaw – Adds crunch and freshness.
• Serve with pickles or chutney – Cuts through the richness.
• Add a simple salad – Lightens the plate nicely.

Expert Tips to Make Perfect Mary Berry Cornish Pasty

• Dice ingredients evenly – Ensures everything cooks at the same rate.
• Keep pastry cold – Results in a flakier crust.
• Season generously – Traditional pasties rely on simple seasoning.
• Crimp firmly – Prevents leaks during baking.
• Bake hot initially – Sets the pastry quickly.
• Rest before eating – Improves texture and flavour.

Creative Ways to Customize Mary Berry Cornish Pasty

• Add cheese for a richer filling.
• Include mushrooms for earthiness.
• Use shortcrust pastry for a softer texture.
• Add chilli flakes for subtle heat.
• Make mini pasties for parties.

Storing Mary Berry Cornish Pasty the Right Way

• Store in the fridge for up to 3 days.
• Freeze baked pasties for up to 2 months.
• Wrap tightly to avoid drying out.
• Label before freezing for easy use.
• Thaw overnight before reheating.

How to Reheat Mary Berry Cornish Pasty

• Reheat in the oven at 180°C for 15–20 minutes.
• Warm in the air fryer for a crisp finish.
• Avoid microwaving if possible, as it softens the pastry.

Nutritional Breakdown (per pasty)

• Calories: ~520
• Protein: 28g
• Fat: 30g
• Carbohydrates: 40g
• Fibre: 4g
• Sodium: Moderate

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FAQs

Why did my Cornish pasty leak during baking?

Leaks usually happen when the pastry isn’t sealed firmly or the filling is piled too high. Leave a clear border around the edge, crimp tightly, and avoid adding excess moisture. Dicing the vegetables into small pieces also helps them cook without releasing too much liquid.

How small should I cut the vegetables and beef for even cooking?

Cut the beef, potatoes, swede, and onion into small, even dice—about 5–7 mm. Larger pieces take longer to cook and can leave the filling underdone while the pastry browns.

Why is my pastry tough instead of flaky?

Tough pastry comes from overworking the dough or adding too much water. Handle the dough lightly, keep the butter cold, and rest the pastry well before rolling to relax the gluten.

Can I assemble Cornish pasties ahead of time?

Yes. You can assemble the pasties, cover them tightly, and refrigerate for up to 24 hours before baking. Brush with egg wash just before they go into the oven for the best colour and finish.

Wrapping It Up

Mary Berry Cornish Pasty is a timeless British recipe that delivers comfort, flavour, and satisfaction in every bite. With its flaky pastry and hearty filling, it’s ideal for family meals, make-ahead cooking, or sharing with friends. Once mastered, this recipe becomes a dependable classic you’ll return to again and again.