Hairy Bikers' Cornish pasty recipe

This Hairy Bikers' Cornish pasty recipe is cheap and easy to make and serves six but leftovers can also be frozen.

Known for their comforting, hearty flavours, Si and Dave have delivered another winner with this easy Cornish pasty recipe. They include instructions on how to make shortcrust pastry from scratch but you can of course use shop bought pastry to save time. This recipe is excellent for using up leftover meat and veg and we have instructions on how to store leftovers below. 

Ingredients

For the shortcrust pastry:

• 450g plain flour
• 2tsp baking powder
• 1tsp salt
• 125g unsalted butter
• 2 egg yolks
• 125ml cold water

For the Cornish pasty filling:

• 450g potato, finely diced
• 150g swede, finely diced
• 150g onion, finely chopped
• 300g beef skirt, finely chopped
• Salt and black pepper
• 1tbsp plain flour
• 40g butter
• 1 egg, beaten

Method

1. Start by making the shortcrust pastry. Put the flour, baking powder, salt, butter, and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add 125ml cold water until a ball of pastry miraculously appears - you may not need all the water. Wrap the pastry in cling film and leave it to chill in the fridge for an hour.
2. To prepare the Cornish pasty filling, heat the oven to 180C (160C fan, Gas 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 potato, swede and onion with salt and black pepper. Put the beef into another bowl and mix with the flour and some salt and pepper for seasoning. Place some potatoes, swede, onions, and beef on one half of the circle, leaving a gap around 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 a 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 50 minutes until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 minutes before eating.

Top tips for making the Hairy Bikers' Cornish pasty recipe

You can enjoy these Cornish pasties on their own or serve with a salad for a filling lunch option. If you want to make them part of a hearty main meal, consider serving with some chips or mashed potatoes and roasted or steamed vegetables. 

The Hairy Bikers' Food Tour of Britain by Si King and Dave Myers (Weidenfeld & Nicolson, £20.78) - View at Amazon

Si and Dave travelled across the nation and have compiled a book dedicated to the tasty recipes that can be found up and down the country. If you love their Cornish pasty recipe we think you’ll also enjoy their Lancashire hotpot, potato dumplings, and more. 

You can try our shortcrust pastry recipe if you prefer or perhaps you’re ready to explore more Hairy Bikers recipes. The Hairy Bikers' steak and ale pie is a great winter option and can be made in batches and frozen for a rainy day.