Hairy Bikers' Cornish pasty
This Hairy Bikers' Cornish pasty is made with beef, onions, swede, and potatoes. It's a proper authentic pasty recipe for true pasty lovers.
The Hairy Bikers’ Cornish pasty recipe is a traditional British bake that’s great for using up leftover meat and veg. As featured on their BBC series, Food Tour of Britain, this Cornish pasty recipe is warming and delicious – perfect for picnics, parties, or lunchtime snack. This recipe makes six regular-sized Cornish pasties and will take around an hour and 10 mins to prepare and cook. In this recipe, Si and Dave have opted to make the shortcrust pastry from scratch but if you’re short on time opt for shop-bought shortcrust pastry instead.
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 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.
The Hairy Bikers Cornish pasty can also be frozen. Once completely cooled wrap 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 reheating again.
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.
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- 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