A Cornish pasty recipe

Gear Farm Pasties

We realised the other day that we have never given you a pasty recipe! So here it is and sorry it took so long. One of my favourite memories of hanging out with Gran (Greg's mother who is 96 this year!) is making pasties and pasty pies. (she is a TERRIBLE cook but she does make a mean pasty) If you're veggie, swap out the beeffor cheese (just add it in at the last minute) or add in more vegetables.



500g strong white flour, plus extra to dust 115g lard 20g butter 1tsp salt Cold water​


450g Cusgarne potato, finely diced

150g Cusgarne swede, finely diced

​150g Gear Farm onion, finely chopped

300g Cusgarne beef skirt, finely chopped (shin, or chuck works well too)

Salt and black pepper

1tbsp plain flour

40g butter

1 Cusgarne egg, beaten


  1. To make the pastry, put the flour into a mixing bowl and grate in the lard. Add the butter and salt, and rub the fat in until the mix becomes crumb-like. Mix in just enough cold water (probably about 175ml) to bring it together into a dough – a food mixer is useful here, as it will take some time. It's ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours.

  2. To prepare the pasty filling: Preheat the oven to 180°C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.

  3. Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.

  4. Repeat to make the other pasties. Put the pasties in the oven and cook for 40 mins until they are crispy and golden and then turn the oven down and cook for another 20 - 30 mins untill the filling is cooked through. Leave them to rest for 5-10 mins before eating.


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