Chef John's Cornish Pasty

"This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares."

Chef John's Cornish Pasty Chef John's Cornish Pasty
Chef John's Cornish Pasty Chef John's Cornish Pasty
  • Serves
  • Prep
    20 m
  • Cook
    1 h
  • Ready In
    3 h 25 m
  • Difficulty
  • Nutritions

Method for Chef John's Cornish Pasty

  • 1
    Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
  • 2
    Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
  • 3
    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • 4
    Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
  • 5
    Beat egg and 1 teaspoon water together in a small bowl.
  • 6
    Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
  • 7
    Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
  • 8
    Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.


  • Crust:
  • 4 cups bread flour
  • 3 ounces cold lard
  • 2 ounces cold butter
  • 1 1/2 teaspoons salt
  • 2/3 cup ice water, or as needed
  • Filling:
  • 12 ounces beef skirt steak, cubed
  • 1 cup diced Yukon Gold potatoes
  • 1/2 cup diced onion
  • 1/3 cup diced turnip
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons butter, cut into 8 thin slices
  • 1 large egg, beaten
  • 1 teaspoon water
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