Cornish Pasty

The pastry that encases a traditional Cornish pasty locks all the heat inside, both during and after baking, turning it into a makeshift pressure cooker. The end result? A piping hot, all-in-one meal that is full of flavour.


500 g Wallaby Bakers Flour 2¾ cups
5 g Salt ½ tspn
250 ml Water 1 cup
225 g Butter or Margarine (softened slightly) 1 cup
300 g Brown Onion approx 2
210 g Swede 1 med.
210 g Old style Potato approx 2
600 g Skirt or Chuck Steak diced 1cm pieces
15 g Salt 1½ tspn
1 Egg, lightly beaten, for assembly 1


  1. Pastry

    In a mixing bowl using the dough hook on slow speed only, mix the flour, water and salt until a uniform firm dough is formed. This can be done by hand but is hard work.

  2. Turn the dough onto the bench and form into rectangular block about 1 cm thick. Cover it to rest for about 15 minutes. Use flour to dust if required to avoid sticking and make the pastry easier to roll out.

  3. Take the margarine or butter, and ensure it is spreadable without being runny.

  4. Using a rolling pin, roll the dough out, making the rectangle longer but no wider until it is about 4 times longer than it is wide.

  5. Spread the butter or margarine evenly on the middle half of the dough leaving a small strip of dough down both sides.

  6. Fold both ends of the dough in to the centre just covering the butter or margarine.

  7. Go around the edges of the folded pastry dough with your fingers and seal the edges whilst excluding the butter or margarine.

  8. Wrap with glad wrap and refrigerate for about 30 minutes.

  9. Take the pastry from the fridge, and fold it in half forming a book shape, and using the rolling pin roll out in the opposite direction to the fold to about three times its length, and wrap and refrigerate for at least another 30 minutes. This can be overnight.

  10. Filling

    Peel and roughly chop the onions, swede and potato. Approximately 1cm, randomly shaped, pieces.

  11. Combine the beef and vegetables in a large bowl, but don't season the mix until you have the pastry ready and you're about to assemble the pasties. This is to avoid the salt drawing the water out and creating a wet mess.

  12. Preheat the oven to 190ºC. Generously flour the bench; this allows the flour to relax as you roll it. Take the pastry out of the fridge and divide in to 6 equal pieces, and then roll in to circles about 4mm thick.

  13. Season the filling generously with salt and white pepper, and mix thoroughly. Divide the mix between the pastry rounds, placing the filling over the top half of the pastry and leaving a 2 cm margin around the top edge for crimping.

  14. Brush the margin with lightly beaten egg, then fold the bottom half of a pastry over the mix so the edges meet. Cup your hand around the pastry to bring it all together tightly, then crimp (or tuck) the edges together with your thumb and forefinger to form a seam along the side of the pastry. You can patch any holes with a little dampened, rolled out pastry.

  15. As you finish the pasties place them onto a tray lined with baking paper, leaving 5 cm between each. Make a small slit in the top to allow steam to eascape while baking, and brush the tops with egg.

  16. Bake for 10 minutes at 190ºC, then lower the oven temperature to 160ºC and bake for a further 50 minutes. The pastry will turn a lovely golden brown and the filling will be super hot. Take out of the oven and leave for at least 10 minutes so they finish cooking.

  • Laucke Specialities
  • 6 Pasties
  • 60 minutes


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