Paul Hollywood's cornish pasties

Paul Hollywood's cornish pasties


  1. To make the pastry, mix the flour and salt in a large bowl, add the lard and butter and rub in with your fingertips until the mixture resembles breadcrumbs.
  2. Stir in enough water to make a fairly firm dough, then knead briefly until smooth. Shape into a ball, wrap in cling film and chill for at least 30 minutes.
  3. For the filling, slice the onion finely. Cut the swede and potato into small, thin strips and keep each separate. Cut the beef into small, thin pieces and divide into five portions.
  4. Heat the oven to 200°C/Gas 6. Divide the pastry into five equal pieces. Roll each out on a lightly floured surface to a 3mm thickness and cut out a 24cm/9.5in circle, using a plate as a guide.
  5. Scatter a scant layer of swede on the pastry semi-circle, leaving a 1cm/0.4in border. Add a similar layer of potato, season lightly and top with some onion. Repeat the swede and potato layers, seasoning as you go. Check the pasty will close, then add the beef. Add a final layer of onion, season and dot with butter.
  6. Brush the pastry border with a little beaten egg, then close the lid of the pasty, making sure that the edges meet. Press together firmly and then crimp the edges together by pinching all the way round between your thumb and forefinger.
  7. Fill and seal the remaining circles of pastry in the same way. Place the pasties on two baking trays and cut two small slits in the middle of each one. Brush the pastry with beaten egg. Bake for 20 minutes, then lower the oven setting to 160°C/Gas 3 and bake for 30 minutes longer. Best eaten hot from the oven.

Recipe from Paul Hollywood for the BBC Good Food Show in Harrogate. Yours readers can enjoy 15% all tickets to the show by using the code '1M2' at the online checkout before 12th April.

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The vegetables need to be cut thinly so they almost melt into the meat on cooking, and the crimping is all-important- Paul was told that you need 21 crimps to make a proper pasty


450g plain flour
½ tsp salt
115g cold lard, diced
75g cold unsalted butter, diced
About 90ml ice-cold water
1 egg, lightly beaten, to glaze
For the filling:
1 large onion
120g swede
1 large floury potato, such as King Edward or Maris Piper
400g beef skirt
50g butter
Salt and pepper


Time: 45 minutes
Serves: 5
Nutrition: n/a