Flawless Mary Berry Cornish Pasty for 4-Serve Success

The Mary Berry Cornish pasty is a savory pastry dish filled with diced potatoes, onions, steak, and swede. It’s easy to make and can be served as a snack or a meal. This recipe doesn’t take much effort and tastes super yummy! Let’s get started!

Don’t miss out—try Jimmy Buff’s Pizza Bread for an unforgettable, mouthwatering experience!

What is the Mary Berry Cornish pasty?

A Cornish pasty is a type filled with beef and veggies, making it a perfect savory snack or meal. This classic recipe was made famous by Mary Rosa Alleyne Hunnings DBE, who we know as Mary Berry, a famous English food writer and TV host. She learned cooking in school and college because she loved it!

This pasty has a flaky, buttery pastry crust with a savory filling of diced potatoes, onions, steak, and swede. The flavor is a little salty with a sweetness from the veggies inside.

I first found out about the Mary Berry Cornish pasty when I saw a picture of it on social media. It looked so tasty that I had to try it! After I made it, I loved the taste and how it felt when I bit into it.

How do you make a Mary Berry Cornish pasty?

Making a Mary Berry Cornish pasty is pretty easy. The trick is to use cold butter and cold water when making the crust so it turns out flaky and buttery. Let’s check out the ingredients and steps below!

Ingredients

Ingredients List for Cornish Shortcrust Pastry

• All-purpose flour: This type of flour is great for baking. It can be used in many things like pastries, bread, cakes, and cookies.
• Baking Powder: This is used to help the dough rise and become light and fluffy in recipes like cakes and bread.
• Cold Water: Cold water is important for making the pastry flaky because it keeps the butter from melting too soon.
• Salt: Salt adds flavor and helps the dough hold together.
• Egg Yolks: The yellow part of an egg, helps bind ingredients together in baking.
• Unsalted Chopped Butter: Butter without salt. It’s used in baking to add flavor and make the pastry rich.

Ingredients List for Pasty Filling

• Diced Potato: Adds texture and a slight sweetness to the pasty filling.
• Thin Sliced Skirt Steak: A flavorful cut of beef that gives the pasty filling a nice texture and taste.
• Salt: Enhances the flavor of the pasty.
• Chopped Onion: Adds depth and balance to the filling with its strong flavor.
• Diced Rutabaga/Swede: A root vegetable with a sweet, earthy flavor that makes the pasty filling more flavorful.
• Egg Beaten (for egg brush): Helps give the pasty a shiny, golden look when baked.
• Ground Black Pepper: Adds a little heat and spice to the filling.
• Butter Diced: Adds richness and helps spread the butter evenly through the pastry.

Step-by-Step Instructions

Step 1
In a large bowl, mix the all-purpose flour and baking powder. Make sure they are combined well.

Step 2
Add the egg yolk and cold water to the flour mix. Stir it until it forms a dough.

Step 3
Sprinkle salt on top of the dough and add small cubes of butter.

Step 4
Knead the dough until it becomes smooth and stretchy. You can also use a mixer if you have one.

Step 5
Wrap the dough in plastic wrap and put it in the fridge for 30 minutes.

Step 6
While the dough chills, prepare the filling by mixing diced potatoes, onions, salt, pepper, chopped skirt steak, swede, and butter in a bowl.

Step 7
Preheat the oven to 375°F (190°C).

Step 8
After 30 minutes, take the dough out of the fridge and roll it out on a surface with some flour until it’s thin.

Step 9
Cut the rolled-out dough into four equal pieces.

Step 10
Place a big scoop of the filling on one side of each dough piece, leaving a little space at the edges.

Step 11
Fold the dough over the filling and seal the edges by pressing them with your fingers or a fork.

Step 12
Place the pasties on a baking sheet with parchment paper.

Step 13
Brush beaten egg over each pasty to make them shiny when baked.

Step 14
Bake the pasties for 40-45 minutes or until they are golden brown.

Step 15
Let them cool for a few minutes before eating, and enjoy your Cornish pasties!

Tips

– Use cold butter and cold water when making the pastry to get the best, flaky results.
– When rolling out the pastry, make sure it’s thin so it doesn’t get too heavy when cooked.
– For a vegetarian pasty, you can swap the steak for mushrooms or chickpeas.
– For an extra crispy crust, brush the pasty with melted butter before baking.

Serving

Mary Berry Cornish pasty tastes best with a side of vegetables or salad. It’s also delicious on its own as a snack or meal. Some side dishes you could try are roasted veggies, mashed potatoes, coleslaw, green beans, or fresh greens. For something sweet, you can serve it with a fruit salad or homemade chutney.

Storage

You can store leftover Mary Berry Cornish pasties in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and place the pasty on a baking sheet with parchment paper. Bake for 10-15 minutes until it’s warmed through.