Traditional Cornish Pasty Recipe with West Country Grass-Fed Beef Pasty Skirt

A Cornish pasty is a British classic, and our West Country grass-fed beef pasty skirt ensures it’s packed with tender, flavorful meat. Combined with traditional vegetables and a buttery shortcrust pastry, this recipe delivers the perfect flaky, hearty pasty.

Ingredients

For the Filling:

• 500g West Country grass-fed beef pasty skirt, diced into small cubes
• 2 medium potatoes, peeled and diced into 1cm cubes
• 1 medium swede (rutabaga), peeled and diced into 1cm cubes
• 1 medium onion, finely chopped
• Salt and freshly ground black pepper
• 1 tsp plain flour (optional, to thicken juices)

For the Pastry:

• 500g plain flour
• 125g butter, chilled and cubed
• 125g lard (or use all butter), chilled and cubed
• 1 tsp salt
• About 150ml cold water

To Assemble:

• 1 egg, beaten, for glazing

Method

1. Make the Pastry

1. In a large bowl, mix the flour and salt.
2. Add the butter and lard, then rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3. Gradually add the cold water, a little at a time, mixing until the dough comes together. Be careful not to overwork it.
4. Wrap the dough in cling film and chill for at least 30 minutes.

2. Prepare the Filling

1. In a large bowl, combine the diced beef, potatoes, swede, and onion.
2. Season generously with salt and black pepper. Toss with the flour if using.

3. Assemble the Pasties

1. Preheat your oven to 200°C (180°C fan).
2. Roll out the chilled pastry on a floured surface to about 3mm thick. Cut out circles roughly 20–25cm in diameter (use a plate as a guide).
3. Place a generous mound of filling in the center of each circle, leaving a border around the edge.
4. Dampen the edges of the pastry with water, then fold it over the filling to form a half-moon shape.
5. Crimp the edges tightly to seal, either by pinching with your fingers or using a fork.

4. Bake the Pasties

1. Place the pasties on a baking tray lined with parchment paper.
2. Brush each pasty with beaten egg for a golden finish.
3. Bake for 45–50 minutes, or until the pastry is golden brown and crisp.

5. Serve

• Allow the pasties to cool slightly before serving. They’re delicious warm or cold and perfect with a dollop of chutney or pickle.

Chef’s Tips

• Ensure the diced ingredients are small and uniform to help them cook evenly.
• To stay true to tradition, don’t pre-cook the filling—it will steam to perfection inside the pastry.
• Any leftover pasties can be wrapped and frozen. Reheat them in the oven for a quick and satisfying meal.

This recipe highlights the premium quality of your West Country beef skirt, delivering authentic Cornish pasties that are full of flavor and tradition. Perfect for lunches, picnics, or a hearty dinner!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days