Hairy Bikers' Cornish pasty recipe

(8744 ratings)

This Cornish pasty recipe comes from the Hairy Bikers and takes 20 minutes to prepare.

Hairy Bikers' Cornish pasty recipe
(Image credit: Getty Images)
Preparation Time20 mins plus resting
Cooking Time50 mins
Total Time1 hours 10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories614 Kcal31%
Sugar3 g3%
Fat27 g39%
Salt5.9 gRow 3 - Cell 2
Protein24 g48%
Carbohydrates69 g27%
Salt5.9 gRow 6 - Cell 2

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. 


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




  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. 

What is a traditional Cornish pasty made of?

A traditional pasty has a humble filling made from sliced or diced potatoes, swede, onion and beef. There are no seasonings apart from salt and pepper but Si and Dave add butter for some extra richness and moisture. 

To be called a Cornish pasty, it must also be produced in Cornwall and comply with the rules of the Cornish Pasty Association. This means there should be a meat quantity of at least 12.5 per cent and at least 25 per cent vegetables.

Do you crimp a Cornish pasty on top or side?

Si and Dave’s instructions recommend crimping the pastry on the side of the pasty. This is the traditional design for a Cornish pasty whereas a Devon pasty has the pastry crimp running along the top with a plump oval shape. 

According to the Cornish Pasty Association: ‘If it’s not crimped, it’s not Cornish.’

How do I store leftover Cornish pasties?

If you have any leftover pasties, leave them to cool thoroughly and then store wrapped in a couple of layers of tight clingfilm in the fridge for up to two days.

Reheat in the oven at 180C (160C fan, Gas 4) for about 20-30 minutes until piping hot. You can also reheat your pasty in the microwave but it may make the pastry soggy so we’d opt for the oven instead.

How do I freeze the Hairy Bikers' Cornish pasties?

Once completely cooled wrap, wrap the pasties in cling film or store in an airtight freezable container or bag. You can freeze pasties for up to four months. You can freeze cooked or uncooked. Defrost in the fridge overnight before cooking or reheating again.

How can I make a vegetarian version of the Hairy Bikers' Cornish pasty?

If you’re catering for vegetarians or want a lower-fat option then you could swap the beef for Quorn mince or Quorn pieces instead. For a lower-fat option, you could swap the beef for finely chopped turkey or lean minced turkey instead. These won't technically be 'Cornish' pasties but they will still taste delicious! 

The Hairy Bikers' Food Tour of BritainView at Amazon

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.

Hairy Bikers

Simon King and David Myers are the fantastic duo that make up the Hairy Bikers and are best known as Si and Dave. The Hairy Bikers have several cookbooks published including How to Love Food and Lose Weight and Eat for Life. Hairy Biker recipes are always triple tested and try to be as fuss-free as possible so you can trust the timings. Si and Dave have also had several hit cooking shows as they remain as one of the UK’s favourite cookery duos.

With contributions from