This Mary Berry Cornish Pasty is a hearty and traditional recipe, which includes chunks of tender beef skirt and savory swede. It’s the ultimate portable lunch, ready in about 1 hour and 15 minutes.
Mary Berry Cornish Pasty Ingredients
For the Pastry
- 450g (1lb) plain flour
- 1 tsp salt
- 100g (3½oz) lard (or vegetable shortening), chilled and diced
- 100g (3½oz) butter, chilled and diced
- 120–150ml (4–5 fl oz) cold water
For the Filling
- 350g (12oz) beef skirt or chuck steak, trimmed and cut into 1cm cubes
- 1 large onion, peeled and chopped
- 150g (5oz) swede (rutabaga), peeled and diced into 1cm cubes
- 250g (9oz) potatoes (waxy variety like Maris Piper), peeled and diced into 1cm cubes
- Salt and freshly ground black pepper
- 1 tbsp plain flour (optional, to thicken juices)
- 1 egg, beaten (for glazing)
How To Make Mary Berry Cornish Pasty
- Make the pastry: Place the flour, salt, lard, and butter into a food processor. Pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the fats into the flour with your fingertips. Gradually add the cold water, mixing with a knife until the dough comes together. Knead briefly until smooth, wrap in cling film, and chill in the fridge for 30 minutes.
- Prepare the filling: In a large bowl, combine the cubed beef, chopped onion, diced swede, and diced potatoes. Season very generously with salt and black pepper. (Mary sometimes dusts the meat lightly with the tablespoon of flour to help thicken the juices inside the pasty).
- Roll out the dough: Preheat the oven to 220°C (200°C Fan/Gas 7). Divide the chilled pastry into 4 equal pieces. Roll each piece out on a lightly floured surface into a circle approximately 20cm (8in) in diameter. Use a dinner plate as a template to trim the edges if necessary.
- Fill the pasties: Divide the meat and vegetable mixture evenly between the four circles, placing the pile of filling on one half of the circle, leaving a 2cm border around the edge.
- Seal the edges: Brush the rim of the pastry with a little water or beaten egg. Fold the empty half of the pastry over the filling to form a semi-circle D-shape. Press the edges firmly together to seal.
- Crimp the crust: To crimp traditionally, twist the sealed edge over itself to form a rope-like effect along the side (not the top) of the pasty. Ensure it is tightly sealed so no juices escape.
- Bake: Place the pasties on a baking tray lined with baking paper. Brush the tops generously with the beaten egg. Bake for 10 minutes at 220°C to set the pastry, then reduce the oven temperature to 180°C (160°C Fan/Gas 4) and bake for a further 45–50 minutes until golden brown.
- Rest: Allow the pasties to cool on the tray for 10 minutes before eating. The filling stays extremely hot for a long time.
Recipe Tips
- Meat selection: Beef skirt is the traditional cut for Cornish pasties because it has no gristle but plenty of flavor and cooks quickly. If you can’t find it, chuck steak or high-quality braising steak is the best alternative.
- Vegetable size: It is crucial to dice the potatoes and swede quite small (1cm or less). Since they go in raw, if they are too big, they won’t cook through in the time it takes for the pastry to brown.
- Pastry fat: Mary uses a mix of lard and butter. The lard provides shortness and crispness, while the butter adds flavor. If you want a sturdier pastry that holds its shape better, increase the proportion of lard.
- No carrot: A true Cornish pasty officially contains only beef, potato, swede, and onion. Carrots are generally not included in the traditional recipe, though you can add them if you prefer.
What To Serve With Mary Berry Cornish Pasty
A pasty is designed as a complete meal, but it pairs well with simple condiments.
- Piccalilli: The sharp mustard pickle cuts through the rich pastry.
- Ketchup or Brown Sauce: A classic dipping choice.
- Green Salad: To make it a lighter dinner.
- Baked Beans: A comforting, homely side.
How To Store Mary Berry Cornish Pasty
- Refrigerate: Store cooled pasties in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze cooked pasties. Wrap individually in foil and freeze for up to 3 months.
- Reheat: Reheat on a baking tray in a 180°C oven for 20 minutes. Do not microwave, as the pastry will become soft and chewy.
Mary Berry Cornish Pasty Nutrition Facts
- Calories: 680kcal
- Protein: 24g
- Carbohydrates: 65g
- Fat: 36g
- Saturates: 16g
- Sugar: 4g
- Salt: 1.5g
Nutrition information is estimated per pasty (based on 4 large pasties).
FAQs
Can I cook the filling first?
No, the traditional method relies on the raw ingredients steaming inside the pastry packet. This creates a distinct flavor and gravy that you lose if you pre-cook the filling.
Why is my pastry soggy?
This can happen if the filling is too wet or the oven wasn’t hot enough initially. Ensure you bake at a high heat (220°C) for the first 10 minutes to “set” the pastry crust before lowering the temp.
Can I make smaller ones?
Yes, you can divide the dough into 8 pieces for “cocktail” pasties. Reduce the cooking time to about 25–30 minutes total.
Try More Recipes:
- Mary Berry Pork Casserole Recipe
- Mary Berry Runner Bean Chutney Recipe
- Mary Berry Apple Chutney Recipe
Mary Berry Cornish Pasty Recipe
Description
A traditional hand-held pie filled with raw beef skirt, swede, potato, and onion, encased in a robust shortcrust pastry.
Ingredients
Instructions
- Rub fats into flour and mix with water to make dough; chill.
- Mix raw beef, onion, swede, and potatoes in a bowl.
- Season filling generously with salt and pepper.
- Roll dough into 4 circles (20cm each).
- Place filling on one half of each circle.
- Brush edges with water, fold over, and crimp to seal.
- Glaze with egg.
- Bake at 220°C for 10 minutes, then 180°C for 45 minutes.
Notes
- Using beef skirt is highly recommended as it is a cut that benefits from the enclosed steaming process, becoming tender without disintegrating like minced meat would.
- The crimping on the side is not just decorative; it creates a thick crust that traditionally allowed miners to hold the pasty with dirty hands and discard the edge, though nowadays we eat the whole thing.
- It is essential to season the raw filling more heavily than you think necessary, as the potatoes and pastry will absorb a lot of the salt during cooking.
Mary Berry Cornish Pasty Recipe
