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Are you looking for a delicious and traditional British treat?
If so, you’ve come to the right place! Mary Berry’s Cornish Pasty Recipe is a classic dish that is sure to please.
This savory pastry is a great way to bring a taste of Britain to your kitchen. Whether you’re a novice cook or an experienced chef, this recipe is perfect for any level of cooking experience.
From the flaky crust to the delicious filling, this recipe is sure to become a favorite in your home.
Table of Contents
What is Mary Berry Cornish Pasty?
The Mary Berry Cornish Pasty Recipe is a traditional British dish that consists of a filling of meat, potatoes, and vegetables, all wrapped in a flaky pastry crust.
This hearty dish was traditionally eaten by miners who needed a convenient and filling snack to take with them into the mines.
The pasty became a staple of British cuisine and is still enjoyed today. The classic recipe for a Cornish Pasty includes beef, potatoes, onions, and turnips, all wrapped in a flaky pastry crust.
Why You’ll Love This Mary Berry Cornish Pasty?
This classic dish is a great way to add a taste of Britain to your kitchen. Not only is it delicious, but it’s also incredibly easy to make.
All you need are a few simple ingredients and you’ll have a hearty and delicious meal in no time.
The flaky pastry is a great way to add a touch of elegance to this dish. Plus, it’s a great way to get your family to eat their veggies without them even knowing it!
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The Ingredients
All-purpose flour: This is used for the pastry dough and helps to create a flaky crust.
Unsalted butter: This is also used in creating the pastry dough and adds richness to the flavor.
Egg yolks: These are added to the pastry dough for extra richness and color.
Baking powder: This helps to give the pastry dough a little rise.
Water: Cold water is used in creating the pastry dough and helps to bind the ingredients together.
Salt: This is added for flavoring in both the pastry dough and filling.
Skirt steak: This is a flavorful cut of beef that is thinly sliced and adds depth to the filling.
Potato: Diced potato is used in the filling and adds heartiness to the dish.
Butter: This helps to add richness and flavor to the filling.
Rutabaga/Swede: This root vegetable is used in the filling and adds a unique flavor to the dish.
Onion: Chopped onion adds sweetness and flavor to the filling.
Eggs: Beaten eggs are used for brushing on top of the pasties for a golden crust.
Directions
Step 1: Prepare oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Make the dough:
In a food processor, mix together flour and butter until it forms a crumbly texture. Then add in egg yolks, baking powder, cold water, and salt, and pulse until the mixture becomes a dough.
Step 3: Knead the dough:
Remove the dough from the food processor and knead it on a floured surface for 5 minutes.
Step 4: Rest the dough:
Divide the dough into 16 equal portions and let them rest for 30 minutes.
Step 5: Cook the meat:
In a pan, cook thinly sliced skirt steak until browned and set aside.
Step 6: Prepare the filling:
In the same pan, sauté diced potatoes, rutabaga/swede, onions, salt, and pepper until they are cooked through.
Step 7: Roll out the dough:
Roll out each portion of the dough into a circle with a diameter of about 10 inches.
Step 8: Add the filling:
Place a spoonful of the filling onto one side of the dough circle, leaving a border around the edge.
Step 9: Brush with egg:
Brush the edges with beaten egg and fold the other half of the dough over to cover the filling.
Step 10: Seal the edges:
Crimp the edges of the dough together to seal in the filling.
Step 11: Prepare for baking:
Place the pasties on the prepared baking sheet and brush with beaten egg. Make a small slit in each pasty to allow steam to escape while cooking.
Step 12: Bake:
Bake the pasties for 45-50 minutes, or until they are golden brown and fully cooked through.
Step 13: Serve and enjoy:
Serve the pasties warm and savor every bite of your delicious Mary Berry Cornish Pasty. Be sure to refrigerate any leftovers for later enjoyment!
Notes
• Be sure to not overfill the pastry with the beef mixture or it may spill out during baking.
• You can use any type of lean ground meat for this recipe.
• Feel free to add any additional spices or herbs to the beef mixture.
• If you don’t have puff pastry, you can use ready-made pie crust instead.
• If you don’t have a large skillet, you can use a large pot instead.
Storage Tips
The Mary Berry Cornish Pasty Recipe can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in the oven at 375°F for about 10 minutes.
Nutrition Information
Serving size: 1 pasty
Serving Suggestions
• Serve the Cornish Pasty with a side salad for a light and refreshing meal.
• Enjoy with a dollop of ketchup or your favorite dipping sauce.
• Serve with mashed potatoes and gravy for a hearty meal.
• Add a side of steamed vegetables for a nutritious and flavorful meal.
• Enjoy with a hot cup of tea or coffee for a traditional British experience.
What Other Substitutes Can I Use in Mary Berry Cornish Pasty?
• Potatoes can be substituted with sweet potatoes, squash, or pumpkin.
• Beef can be substituted with ground turkey, chicken, or pork.
• Frozen puff pastry can be substituted with ready-made pie crust.
• Frozen peas can be substituted with fresh peas, corn, or carrots.
• Parsley can be substituted with any fresh herbs such as thyme, oregano, or rosemary.
Mary Berry Cornish Pasty Recipe
Are you looking for a delicious and traditional British treat? If so, you’ve come to the right place! Mary Berry’s Cornish Pasty Recipe is a classic dish that is sure to please.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 1 hour hour 35 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 2 hours hours 25 minutes minutes
Course: Main Course
Cuisine: British
Keyword: Mary Berry Cornish Pasty Recipe
Servings: 16 Servings
Calories: 304kcal
Author: Bex Smith
Equipment
Rolling Pin
food processor
knife
Ingredients
- 6.5 cup all-purpose flour
- 250 grams unsalted butter chopped
- 4 egg yolks
- 4 tsp baking powder
- 1 cup water cold
- 2 tsp salt
For Pasty Filling
- 500 g finely chopped thin sliced skirt steak
- 600 g diced potato
- 6 tablespoon diced butter
- 300 g diced rutagaba/swede
- 1.5 teaspoon salt
- 2 teaspoon ground black pepper
- 300 g chopped onion
- 2 beaten eggs for brushing
Instructions
In a food processor, combine the flour and butter until it forms a crumbly texture.
Add in the egg yolks, baking powder, water, and salt to the mixture and pulse until it forms a dough.
Remove the dough from the food processor and knead on a floured surface for 5 minutes.
Divide the dough into 16 equal portions and let them rest for 30 minutes.
Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
In a pan, cook the skirt steak until browned and set aside.
In the same pan, sauté the potatoes, rutabaga/swede, onions, salt, and pepper until they are cooked through.
Roll out each portion of the dough into a circle, about 10 inches in diameter.
Place a spoonful of the filling onto one side of the dough circle, leaving a border around the edge.
Brush the edges with beaten egg then fold the other half of the dough over to cover the filling.
Crimp the edges of the dough together to seal in the filling.
Place the pasties on the prepared baking sheet and brush with beaten egg.
Cut a small slit into each pasty to allow steam to escape while cooking.
Bake for 45-50 minutes, or until golden brown and fully cooked through.
Serve warm and enjoy your delicious Mary Berry Cornish pasties!
Notes
• Be sure to not overfill the pastry with the beef mixture or it may spill out during baking.
• You can use any type of lean ground meat for this recipe.
• Feel free to add any additional spices or herbs to the beef mixture.
• If you don’t have puff pastry, you can use ready-made pie crust instead.
• If you don’t have a large skillet, you can use a large pot instead.
Nutrition
Calories: 304kcal
Tried this recipe?Let us know how it was!
Frequently Asked Questions
Can I use other vegetables instead of potatoes and turnips?
Yes, you can substitute the potatoes and turnips with sweet potatoes, squash, pumpkin, or any other vegetables of your choice.
How can I make sure the pastry doesn’t spill out during baking?
Be sure to not overfill the pastry with the beef mixture or it may spill out during baking.
Can I use ready-made pie crust instead of puff pastry?
Yes, you can use ready-made pie crust instead of frozen puff pastry.
Conclusion
The Mary Berry Cornish Pasty Recipe is a delicious and traditional British dish that is sure to please.
From the flaky crust to the delicious filling, this recipe is sure to become a favorite in your home. All you need are a few simple ingredients and you’ll have a hearty and delicious meal in no time.
Serve with a side salad, mashed potatoes and gravy, steamed vegetables, or a hot cup of tea or coffee for a traditional British experience. Enjoy!
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