Best of British: Cornish Pasty | Rangemaster
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Emma Line

Best of British: Cornish Pasties

Posted by Emma Line Tuesday, 25th August 2015

What are the first things that spring to mind when you think of Cornwall? The beautiful coastline perhaps, picturesque towns and villages maybe… but of course, Cornish pasties!

In the most western peninsula of the British Isles they’re fiercely proud of their name-sake dish. Just ask the Cornish Pasty Association, established in 2002 to protect the quality and authenticity of the Tiddy Oggy – as Cornish speakers say.

So, with careful attention to tradition, our second Best of British recipe is for the Cornish Pasty. It’s a delicious taste of the west coast that’s sure to become a firm favourite with all the family.

Tips on technique

To be classed as an authentic Cornish Pasty there are a few criteria your dish needs to meet:


1) For a traditional Cornish Pasty, the meat used in your filling should always be beef.

2) The filling mixture should be uncooked when the assembled pasties go into the oven.

3) Your pastry can be short crust, rough puff or puff depending on your preference – though to achieve that appetising golden brown colour the pastry should be glazed with milk or egg before the pasties go into the oven.

4) Cornish Pasties are assembled in a D shape, so use a round plate as a template to cut your pastry and load the filling onto one side before folding in half to create the correct shape.





Method – makes 6 pasties

Prep: 20 minutes

Cooking: 50 minutes




450g plain flour

2tsp baking powder

1tsp salt

125g unsalted butter

2 egg yolks

125ml cold water

  • Place the flour, baking powder, salt, butter and egg yolks into a bowl and mix – either by hand or in a food processor – until the mixture forms crumbs.
  • Continue mixing and slowly add in the water until the crumbs form a dough – you may not need all the water.
  • Wrap the pastry in cling-film and leave to rest in the fridge for one hour.



450g potato, diced

150g swede, diced

150g onion, chopped

300g beef skirt, chopped

1tbsp plain flour

Salt and pepper

  • Season your vegetables to taste.
  • Mix together the beef, vegetables and flour to create your filling mixture.



Pastry dough

Filling mixture

40g butter

1 egg, beaten

  • Preheat your oven to 180°C (gas mark 4).
  • Take the dough from the fridge and roll it out on a lightly floured surface. The exact thickness depends upon your personal preference, though you should have enough pastry to make 6 pasties.
  • Take a round dinner plate and cut six circles from the rolled dough.
  • Place a sixth of the filling mixture onto one half of each of the dough circles leaving a border around the edge for sealing.
  • Dot each with butter.
  • Brush the perimeter of each circle with your egg.
  • Carefully fold the pastry to enclose your mixture and crimp the edge to seal your pasties.
  • Place your pasties on a baking tray and cook for 50 minutes until the pastry is crispy and golden.


How did your pasties look? Share your home made Cornish Pasty making tips and pictures in comments section below - we can’t wait to see them!





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