Martha Collison's Cornish pasties
Waitrose and Partners

Cornish pasties

Cornish pasties are a satisfying and savoury classic, and are even better when you make them at home using Martha Collison's recipe!

4 out of 5 stars(1) Rate this recipe
  • Makes6
  • CourseMain meal
  • Prepare45 mins
  • Cook55 mins
  • Total time1 hr 40 mins
  • Pluschilling

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For the pastry

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

For the steak filling

  • 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.

Cook’s tip


If 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.


Typical values per item when made using specific products in recipe


3,261kJ/ 780kcals



Saturated Fat












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4 out of 5 stars1 rating