Pasty Pastry for Cornish Miners Pasties
Create the perfect foundation for authentic Cornish pasties with this traditional pasty pastry recipe, designed to be both sturdy and flaky—ideal for holding the famous hearty fillings without breaking. Made with a rich blend of cold, cubed butter and lard, this pastry combines texture and flavor for a melt-in-your-mouth experience. The dough comes together with ease using simple, pantry-friendly ingredients like all-purpose flour, a pinch of salt, and cold water for optimal pliability. After a quick chill in the fridge, roll it out, fill with your favorite savory ingredients (traditional steak, potatoes, swede, and onions are a classic choice), and bake until golden perfection. Brushed with a glossy egg wash, this pastry recipe ensures crispy, beautiful pasties that stand the test of time—just like the original Cornish miners enjoyed. Perfect for meal prep, picnics, or an indulgent dinner, this recipe offers a timeless taste of English culinary heritage.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 125 grams lard (cold, cubed)
- 1 teaspoon salt
- 150 milliliters cold water
- 1 egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Add the cold, cubed butter and lard to the bowl. Using your fingertips or a pastry cutter, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, a little at a time, stirring with a fork or your hands until the dough begins to come together.
Turn the dough out onto a lightly floured surface and gently knead just enough to bring it into a smooth, cohesive ball. Be careful not to overwork the dough.
Wrap the dough in cling film or plastic wrap and refrigerate for at least 30 minutes to allow it to chill and firm up.
Once chilled, divide the dough evenly into 6 portions. Roll each portion into a circle approximately 20 cm (8 inches) in diameter and about 5 mm thick.
Fill the pastry with the desired Cornish pasty filling (traditionally steak, potatoes, swede, and onions), leaving a border around the edges.
Fold the pastry over the filling to create a half-moon shape and crimp the edges firmly to seal.
Place the assembled pasties on a parchment-lined baking sheet and brush the tops with beaten egg for a golden, glossy finish.
Bake in a preheated oven at 180°C (350°F) for 45 minutes, or until the pastry is golden brown and cooked through.
Allow the pasties to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 343.9 g | 125% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 1.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 122 mg | 9% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
