zoom Martha Collison's Cornish pasties

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    Martha Collison's Cornish pasties

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    Martha Collison's Cornish pasties

    • Preparation time: 30-45 minutes + chilling
    • Cooking time: 45 minutes to 55 minutes
    • Total time: 1 hour 15 minutes to 1 hour 40 minutes + chilling

    Makes: 6


    500g strong white bread flour, plus extra for dusting
    100g butter, cold and cubed
    100g lard, cold and cubed

    250g skirt steak
    250g (about 1 medium) essential Waitrose potato, peeled
    100g (about 1/5) swede, peeled
    ½ large onion
    50g butter
    1 Waitrose British Blacktail Medium Free Range Egg, beaten


    1. Start by making the pastry. Place the flour into a large mixing bowl and add the cubes of butter and lard. Use your fingertips to rub the fats into the flour until you have a texture resembling rough breadcrumbs with a few small pieces of fat remaining (these give the pastry a slight flakiness). Pour in 175-200ml water and use a round-ended knife to stir until the mixture begins to clump together. Knead the pastry in the bowl until you have a smooth, almost stretchy dough. Wrap in clingfilm and allow to rest in the fridge for at least 1 hour.

    2. Meanwhile, prepare the filling. Cut the skirt steak into bitesize chunks and place into a small bowl. Slice the potato, swede and onion using a mandoline (if you have one) or a sharp knife to get very thin, equal slices, then cut into small pieces. Place the chopped vegetables in separate bowl and season generously. Preheat the oven to 180°C, gas mark 4 and line a large baking tray with baking parchment.

    3. Cut the pastry into 6 equal pieces. Lightly flour the work surface and roll the first piece of dough out into a circle about 20cm wide – cut around a 20cm plate to give a perfect round. Take a small handful of the vegetable mix and place into the centre of the circle, then top with a handful of steak. Top with a knob of butter.

    4. Press the pastry edges together firmly to form a D shape, then crimp the edges. Place onto the prepared tray, then brush with beaten egg and bake for 45-55 minutes until golden. Allow to cool for 10 minutes before enjoying hot, or leave to cool completely. The pasties can be kept for up to 3 days in the fridge.  

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    Martha’s tipIf short on time, use the frozen ready-made Cooks’ Ingredients All Butter Shortcrust Pastry. Don’t be afraid to handle it a little so it doesn’t crumble when you form the pasties.


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