The Ultimate Cornish Pasty

The cold winter months are a perfect time to enjoy one the finest foods to come from the county of Cornwall. This is our take on the ultimate Cornish pasty. Adding some sweetness of a butternut squash, herby sage leaves and a kick of chilli!

The history of the Cornish pasty goes back to medieval times. But the modern version of the pasty is associated with the tin miners of Cornwall in the seventeenth & eighteenth centuries. Traditionally made with a skirt steak, the pasty had pleated edge or seam, which was used as a disposable handle.

  • 500g plain flour.
  • Sea & pepper salt to taste.
  • 100g of beef dripping.
  • 150g butter.
  • 1 egg.
  • 400g of steak, trimmed then cut into medium sized cubes.
  • 400g potatoes, cut into small cubes.
  • 200g butternut squash, cut into small cubes.
  • 4 chopped sage leaves.
  • 1 tablespoon of dried chilli flakes.
  • 2 medium sized chopped onions.
  • Salt & pepper to taste.
  1. For the pastry – combine the flour, salt, pepper and dripping in a bowl until until a crumb style texture is formed. Add 100-150ml cold water to bring the mixture together. Spend around five minutes kneading the pastry mix until it starts to become elastic.
  2. Wrap the pasty in cling film and chill for 2 hours in the fridge.
  3. Preheat your oven to 200c and line a large baking tray with greaseproof paper.
  4. Divide the pastry into six balls, then roll each one out to about 20cm in diameter.
  5. For the filling- heap the filling onto one side of each pastry circle, brush the border with beaten egg, then fold the pastry over the top and seal in a half-circle. Then simply crimp and twist the edge, tucking the ends beneath. Transfer to the baking tray and brush with the egg to glaze.
  6. Bake for 15 minutes at 200c. Then reduce the oven to 160c and bake for a further 40-45 minutes until golden brown.
  7. Leave the pasties to cool at least ten minutes before serving.