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Jamie Oliver Cornish Pasty

Jamie Oliver Cornish Pasty
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Jamie Oliver’s Cornish Pasty is a traditional British pastry filled with diced beef, potatoes, onions, and swede, seasoned simply and wrapped in sturdy shortcrust pastry. It’s baked until golden, creating a hearty, portable savoury pie.

Ingredients

Scale

For the Pastry

    • 500g plain flour

    • 250g cold butter, cubed

    • 1 tsp salt

    • 150–180 ml cold water

For the Filling

    • 350g beef skirt or chuck, diced small

    • 1 large potato, peeled and diced

    • 1 medium swede (rutabaga), diced

    • 1 onion, finely chopped

    • Salt and black pepper, to taste

    • 1 tbsp Worcestershire sauce (optional)

    • 1 egg, beaten (for brushing)

Instructions

Step 1: Make the Pastry

Mix flour and salt, then rub in cold butter until crumbly. Add cold water gradually until a dough forms. Chill for 20 minutes so the pastry becomes firm and easy to roll.

Step 2: Prepare the Filling

Dice beef, potatoes, swede, and onion into small, even pieces. Season generously with salt and pepper. Add Worcestershire sauce for extra flavour if using.

Step 3: Roll Out the Pastry

Divide the chilled dough into 4 pieces. Roll each piece into a circle around 20–22cm wide.

Step 4: Add the Filling

Place a generous amount of the beef and vegetable mixture onto one half of each pastry circle, leaving an edge for sealing.

Step 5: Seal the Pasties

Fold the pastry over the filling and crimp the edges tightly to keep the contents secure during baking.

Step 6: Brush With Egg

Brush the tops with beaten egg for a deep golden finish.

Step 7: Bake Until Golden

Bake at 180°C (350°F) for 45–50 minutes until the pastry is crisp and the filling is fully cooked.

Step 8: Cool Slightly and Serve

Let the pasties rest for a few minutes before eating to allow the filling to set.

Find it online: https://jamieolivereats.uk/cornish-pasty/