Mary Berry Cornish Pasty

Mary Berry Cornish Pasty is a classic British hand-held pie filled with tender beef, potatoes, swede (rutabaga), and onions, all wrapped in a golden, flaky pastry. Traditionally made for Cornish miners, this hearty dish is perfect for a satisfying lunch or dinner.

What is Mary Berry Cornish Pasty?

A Cornish pasty is a semi-circular pastry filled with beef, diced potatoes, swede, and onions, seasoned simply with salt and pepper. The pastry is folded over, crimped along the edges, and baked until golden. This traditional dish is known for its sturdy, crisp crust that helps hold the filling together.

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Why You Should Try This Recipe

• Classic British comfort food: A timeless, delicious dish.
• Perfectly balanced filling: Tender meat, hearty vegetables, and crisp pastry.
• Portable meal: Great for picnics, lunches, and on-the-go.
• Simple, rustic ingredients: No fancy ingredients—just wholesome, natural flavors.
• Easy to make ahead: Bake in batches and freeze for later.

Ingredients Needed to Make Mary Berry Cornish Pasty

For the Pastry:

• Plain flour (500g) – Creates a sturdy yet flaky pastry.
• Cold butter (125g, cubed) – Adds richness.
• Lard (125g, cubed) – Traditional for a crisp crust.
• Cold water (about 150ml) – Binds the pastry together.
• Salt (1 tsp) – Enhances flavor.

For the Filling:

• Beef skirt steak (350g, finely diced) – The best cut for juicy, tender meat.
• Potato (1 large, peeled and finely diced) – Adds heartiness.
• Swede (rutabaga) (150g, peeled and finely diced) – Brings a slightly sweet, earthy flavor.
• Onion (1 large, finely chopped) – Provides sweetness and depth.
• Salt and black pepper (to taste) – Essential for seasoning.
• Butter (20g, cut into small cubes, optional) – For extra richness.

For Assembly:

• Egg (1, beaten) – For glazing the pastry.

Equipment Needed

• Mixing bowls – For preparing the pastry and filling.
• Rolling pin – For rolling out the pastry.
• Sharp knife – For dicing ingredients.
• Baking tray – For baking the pasties.
• Pastry brush – For applying the egg wash.

Instructions to Make Mary Berry Cornish Pasty

Step 1: Make the Pastry

1. In a large bowl, combine the flour and salt.
2. Add the cold butter and lard, rubbing them into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add cold water, mixing until a firm dough forms.
4. Wrap the dough in cling film and chill in the fridge for 30 minutes.

Step 2: Prepare the Filling

5. In a bowl, mix the diced beef, potato, swede, and onion.
6. Season generously with salt and black pepper.
7. Divide the filling into equal portions.

Step 3: Roll Out the Pastry

8. Preheat the oven to 180°C (350°F).
9. On a floured surface, roll out the pastry to 3mm thickness.
10. Cut out circles about 20cm (8 inches) in diameter using a plate as a guide.

Step 4: Assemble the Pasties

11. Place a portion of filling on one half of each pastry circle, leaving space around the edges.
12. Add a few small cubes of butter on top of the filling (optional).
13. Brush the edges of the pastry with beaten egg.
14. Fold the pastry over the filling to form a half-moon shape.
15. Press the edges together, then crimp them to seal.

Step 5: Bake the Pasties

16. Transfer the pasties to a lined baking tray.
17. Brush the tops with beaten egg for a golden finish.
18. Bake for 45-50 minutes until golden brown and crisp.

Step 6: Serve

19. Let the pasties cool slightly before serving. Enjoy warm or at room temperature.

What Goes Well With Mary Berry Cornish Pasty?

• Pickles or chutney: Adds a tangy contrast.
• Mushy peas: A classic British side.
• Steamed vegetables: Carrots, peas, or cabbage complement the dish.
• Coleslaw: A fresh, crunchy pairing.
• A cup of tea: A traditional British drink to enjoy with pasties.

Expert Tips for Making the Best Mary Berry Cornish Pasty

• Use cold ingredients: Cold butter, lard, and water to ensure a flaky pastry.
• Avoid overfilling: Too much filling makes sealing difficult.
• Crimp properly: A well-crimped pasty keeps the filling secure.
• Don’t overwork the dough: Handle gently to maintain flakiness.
• Adjust seasoning: Taste the raw filling mixture to ensure it’s well-seasoned.

Easy Variations of Mary Berry Cornish Pasty

• Cheese and Onion Pasty: Replace beef with cheddar cheese and caramelized onions.
• Chicken and Leek Pasty: Use diced chicken and sautéed leeks for a lighter version.
• Spiced Pasty: Add a pinch of paprika or cumin for extra depth.
• Vegetarian Pasty: Use a filling of mushrooms, potatoes, carrots, and cheese.
• Sweet Pasties: Try a dessert version with apples and cinnamon.

Best Practices to Store Mary Berry Cornish Pasty

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unbaked or baked pasties for up to 3 months.
• Reheating: Warm in an oven at 160°C (320°F) for 10-15 minutes.

Best Practices to Reheat Mary Berry Cornish Pasty

• Oven method: Preheat to 160°C (320°F) and heat for 10-15 minutes.
• Microwave method: Use short 30-second bursts, but it may soften the pastry.
• Air fryer method: Heat at 160°C (320°F) for 5-7 minutes for a crispy finish.

Final Words

Mary Berry Cornish Pasty is a classic, hearty, and flavorful dish that embodies British tradition. The combination of tender beef, perfectly seasoned vegetables, and a crisp, golden crust makes this an irresistible meal. Whether enjoyed fresh from the oven or packed for a picnic, this Cornish pasty is the perfect balance of comfort and taste.

FAQs

What is the best cut of beef for Cornish pasties?

Beef skirt steak is the best choice as it remains tender and juicy when cooked.

Can I make Cornish pasties without meat?

Yes, a vegetarian version can include cheese, potatoes, and leeks.

Why is my pasty crust not flaky?

Ensure you use cold butter and lard and avoid overworking the dough.

Can I freeze Cornish pasties before baking?

Yes, freeze unbaked pasties and bake them straight from frozen, adding a few extra minutes to the cooking time.

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