Print

Mary Berry Cornish Pasty Recipe

Mary Berry Cornish Pasty
Print Recipe
Print Recipe

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.

Ingredients

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)

Instructions

  • 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 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 pasty – 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-cornish-pasty/