Hairy Bikers' Cornish pasty

(407 ratings)
Hairy Bikers' The People's Cornish Pasty
Hairy Bikers' The People's Cornish Pasty
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Cornish pasty is a treat that everyone loves! This classic Cornish pastry recipe is a traditional bake that's great for using up leftovers and takes no time at all. The Hairy Bikers' delicious Cornish pastry recipe, which is from their brilliant 'Food Tour of Britain' TV show is warming, filling and delicious. Learn how to make your own pastry and fill with the traditional Cornish filling with this easy-to-make recipe. Perfect for picnics, parties or just a nice lunch with the family. This recipe makes 6 Cornish pasties and will take around 1hr and 10 mins to prepare and cook. This hearty classic is sure to become a family favourite and keep everyone happy and full when it comes to eating them. If you have any leftover pasties, leave to cool thoroughly and then store wrapped in clingfilm in the fridge.


  • 450g plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 125g unsalted butter
  • 2 egg yolks
  • 125ml cold water

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


  1. To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears - you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
  2. To prepare the Cornish pasty filling: Preheat the oven to 180C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
  3. Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
  4. Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.

This recipe is from The Hairy Biker's Food Tour of Britain from Weidenfeld & Nicolson, available from Amazon (RRP 20.00)

Your rating

Average rating

  • 4
(407 ratings)

Your comments


I watched the Hairy bikers make these other nite and looked good i havent used skirt i got some beef already sliced and cut it smaller so once they are cooked will let you know how they are


Beef skirt CAN be tough, but that's good, if you are using it to make Beef Jerky. In THIS recipe, it is finely chopped, therefore it wouldn't BE tough, as it's just this side of mince. If you want to use larger pieces of beef in your Pasty, as I like to do, then you need to go with a more tender cut, such as Rib-eye. If you don't want to shell out huge money for Rib-eye, but want a tender cut, ask your butcher what they recommend on the day, after all, it's their business to know! (I was also going to suggest dividing the pastry into six pieces and flattening each piece into a disk before wrapping individually and chilling, that way: it chills faster, you don't waste any pastry as any uneven bits on the edges of the circle are worked into the crimping, and it's easier to roll out from a disk than it is from a ball.)


I just watched the episode and contrary to A. McCraigs comment they do use "skirt" steak. They also made a point of mentioning that they did not poach any ingredients.

A. McCaig

Intersting this recipe gives "skirt" instead of the rib-eye steak of the original programme. Readers should be aware that beef skirt is considerably tougher than rib-eye and may need pre-cooking to make it tender enough. I always use rib-eye as it gives a better result.

James Weinstock

Just dropped by across this site and found more interested on the topic about Cornish Pasties. Thank you very much for sharing your reviews.

Kathy Holland

Can i make the pastry 2 days before? Working the day i want to make them? Or a few hours earlier? Will this make them taste bad. Never made pastry before! Thanks Kathy

Amber Wood

I'm assuming add it inside before you close it. I just want to make sure before I try this tomorrow! I usually add a couple dollops of butter on top of the meat and veg before I close it but this sounds like a good idea!


Jp, pasties didn't used to have a prescribed set of ingredients until the canny Cornish decided to register them with the EU, whereupon they became Cornish pasties with the list of ingredients you've given. A bit of carrot in a pasty is traditional too.


Wonderful pastry, and relatively low fat too. I used whole eggs (didn't read the recipe properly!) and it worked perfectly. The dough was nicely elastic which made the pasties easy to shape.

Nicola Holman

Delicious! Used minced beef and slightly more than the recipe. Also needed a lot more water than 125ml but that understandable as that always varies. Wow, just wow!


I made it with ground beef. It was excellent. Similar to a Cornish pastor shop in my home town. Thank you for a great recipe.

Moira Fell

I just made these today with my 8yr old daughter and we had them for dinner. Hubby and fussy sister enjoyed them as well as ourselves. Great to make it from scratch and not use ready made pastry. Just used normal beef mince and added carrots so got plenty of filing still left to make something else. A big thumbs up !


my dough is soft as to handle had to use way more water the 125mls was no way near enough water to even make the concrete you spoke of. It was soft and not sticky at all


Great recipe, worked well. You need to add a dollop of clotted cream to the top of them before cooking, trust me, that was handed down from a very Cornish granny and they taste amazing!


My first attempt and they were DELICIOUS. I would have rated this recipe 5 stars but the beef to veg ratio was too low...according to the guys who were snarfing them down. Next time I'll double the beef (I used sirloin). TEN STARS for the pastry. Oh My! It is a perfect blend between a pie pastry and a soft pizza crust. And so easy to make! I will be using this pastry recipe for all my pot pies and any other savory pies I make. The smell! The "oohs" and "ahhs" coming from my family! Thanks to you guys, I'm a Cornish Pasty Hero!

PIssed off and out

Fucking ads and tinkly music at top volume. This page SUCKS THE BIG ONE. Learn UI you fuckjtarsdsfas.mfds.


Noooooooo ! A pasty can only contain beef , potatoe , swede , onion , salt pepper Anything else and it's a pie !!!!


chefs ... maybe not, but they certainly are good cooks! This is what counts, and also whether their recipes are as close as possible to genuine ..... this is quite close to traditional, and certainly very nice!


First time I've tried making anything like this - I thought the filling was lovely, if a little dry (but that could be because I used beef mince), but the pastry felt a bit 'chewy' while I was rolling it out. Fresh out of the oven the first pasty was lovely but going back to reheat a couple about 12 hours later it was quite solid and tasted a bit floury. I admit that I've only ever made short crust pastry before and that can be hit and miss so it could just be me. I also think that they could have done with 5 mins les cooking time as they were very 'golden' ;) I will definitely make these again though, although I might try different pastry recipes until I find one I'm happy with. If anyone has any tips to improve my pastry please let me know?


Dont want to make pastys forever.. what happens when i run out of ingredients?


it means the same thing.... :)


please try the Pasty Association recipe for a proper cornish pasty as, much as I love these guys, this recipe is not authentic and tastes nothing like it should - the pastry should always be made with strong plain flour as it needs to be elastic to stretch over the filling - it takes a bit more effort but I think it's worth it.

Kate and Daughter Erin

We really enjoyed making these and when we tasted them they were really nice! Must of done something right!!! Tip if you have no swede put carrots and parsnips in, that's what we did!!!

Cycling Dawn

I made 10 of these but with mince . I was going to freeze them but I left house to walk dog came home and all gone . I never had one but going on the plea to make more from other half and daughter I would say they great. As for hard pastry mine was not. Think the person who said that should check there oven temp as that might be to high .

Michelles Manning

Chefs even lol

Michelles Manning

Actually the hairy bikers are not chiefs.. dave is a make up artist for big and small screen and si a location manager for the bbc..

Sue Burville

my Q 2 you smart ppl "what did you do with ur egg whites?" lm going 2 mahe you and see what happens and when l do l'll put on my fb pb at "whangarei cooking school". these guys are chef's and 1 thing you all must think is using common sense always when cooking.


Great recipe. I couldn't find skirt so I used just normal stewing steak but they were fab anyway and the pastry was amazing, felt like pasta pastry when I rolled it out and was really nice and flaky when done.


I think swardy is talking nonsense. If you made the pastry correctly you would have found that it was heavenly soft and not even close to dry concrete. You either didn't make the pastry properly or you cooked it incorrectly. To have a soft pastry that is still robust enough to hold a pasty together is great, and I thank you gents for sharing this amazing pastry recipe.


This recipe is really poor. Sorry boys because we love you both. 50 minutes in the oven turns them into concrete. I followed the recipe to the letter and we were all so very disappointed. They were so dry as well. I would have thought baking pastry for 50 minutes could never be a good idea. Try the Bero Recipe book for a much better version of a classic. These are a waste of your time and money.

comments powered by Disqus

FREE Newsletter