Cornish Pasty


1 hour

Serves 4



For the pastry:

500g flour

150g butter

100g lard

Very cold water

A pinch of Cornish Sea salt

For the filling:

350g Beef Skirt, cut into 1cm dice

175g Onion, diced

300g Potato cut into 1cm dice

150g Swede cut into 1cm dice

Cornish Sea Salt and Luxury Pepper

An egg for glazing


The Sea Salt and Luxury Pepper is the perfect seasoning for a delicious Cornish Pasty! Best enjoyed sitting on a harbour wall watching boats and avoiding swooping seagulls!


First, make the pastry

  • For best results use an electric mixer and try to handle the pastry as little as possible.
  • Cut the lard and butter into small dice and add to the flour with a pinch of salt.
    Rub the fat into the flour until it reaches the consistency of fine sand.
  • With the mixer still running start to slowly add the water and keep adding it until the dough comes together to form a ball. You want the dough to hold together when you pinch it without crumbling or feeling sticky.
  • Turn the dough out onto a sheet of cling film. Wrap well and place in the fridge for 20 minutes or so to rest.

Make the pasties

  • Pre heat the oven to 180 ̊c. Line a baking tray with baking parchment.
  • Remove your pastry from the fridge and cut into four equal pieces.
  • Roll each piece of dough to a thickness of 4mm.
  • Using a small side plate as a guide cut into a round. In a bowl mix together the filling ingredients and season well with Cornish Sea Salt and Luxury Pepper.
  • Place a 1/4 of this mixture into the centre of your pastry round.

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