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The Best Cornish Pasty Recipe

At Bumble Wrap; we are all about reducing food waste, living sustainably, and practising eco-friendly habits. When it comes to cooking and baking, it doesn’t stop there. 

We have the perfect Cornish pasty recipe to share with you that helps you use up leftover meat and vegetables to make a truly warming and delicious pastry that’s perfect for a lunchtime snack or picnics and parties.

Easy to make and quick to cook, this pastry recipe draws inspiration fromHairy Bikers’ Cornish pasty recipe and makes six regular-sized pastries.

If you have the time, we encourage you to make your own shortcrust pastry for this recipe. However, if you are stuck for time, you could always purchase ready-made pastry instead.


For the shortcrust pastry:

450g plain flour

2 tsp baking powder

1 tsp 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

1 tbsp plain flour

40g butter

1 egg, beaten


  1. To make the shortcrust pastry; simply place the flour, baking powder, salt, butter, and egg yolks into a food processor and mix until the mixture starts to form crumbs.
  2. Add the water slowly until a ball of pastry begins to form. Please note that you may not need to add all the water to the mixture. Wrap the pastry in Bumble Wrap and rest it in the fridge to chill for around an hour.
  3. Now it’s time to prepare the Cornish pasty filling. Preheat the oven to 180°C (Gas Mark 4). Roll out the pastry to your desired thickness, being careful not to tear it.
  4. Individually season the vegetables with salt and black pepper. Next, put the beef into a bowl and mix with the flour and some salt and pepper.
  5. Place a portion of potatoes, onions, swede, and beef on one half of the circle, leaving a gap around the edge. Dot the edge with butter and brush around the perimeter of the circle with the beaten egg.
  6. Fold the pastry over the meat and vegetables and seal firmly. Starting at one side, begin to crimp the edges over to form a sealed pastry. With a beaten egg, brush the whole pasty over and make a steam hole for cooking in the centre with a sharp knife.
  7. Once this process has been done for all other pasties, place them in the oven and cook for 50 minutes until crispy and golden. Ensure the filling is cooked thoroughly and leave them to rest for 5-10 minutes before serving.

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