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Mary Berry Cornish Pasty Recipe – Easy Kitchen Guide

Last Updated on August 19, 2023

The Mary Berry Cornish pasty is a savory pastry dish filled with diced potatoes, onions, steak and rutabaga/swede. It’s easy to make and can be served as an appetizer or main course. This recipe requires minimal effort and tastes absolutely delicious! So, let’s get started! 

Mary Berry Cornish Pasty Recipe

What is the Mary berry Cornish pasty

A Cornish pasty is a pastry turnover filled with beef and veggies, making it an ideal savory dish to serve as either an appetizer or main course. This classic recipe was perfected by the famous English food writer and television presenter, Mary Rosa Alleyne Hunnings DBE (AKA Mary Berry) who pursued her love of cooking in domestic science classes and college.

This pasty has a flaky and buttery pastry crust that encases a savory filling of diced potatoes, onions, steak and rutabaga/swede. Its flavor is slightly salty with a hint of sweetness from the vegetables inside.

I first discovered Mary Berry Cornish pasty when I saw a picture of it on social media. It looked so delicious that I had to try it! Once I made it, I immediately fell in love with the flavor and texture.

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How to make Mary berry Cornish pasty?

Making Mary berry Cornish pastry is pretty easy. The key here is to use cold butter and water when making the crust to ensure a flaky and buttery pastry. Let’s have a look at the ingredients and directions below:

INGREDIENTS LIST FOR CORNISH SHORTCRUST PASTRY

  • All-purpose flour: All-purpose flour is a type of wheat flour that can be used for a variety of baking recipes. It has a medium gluten content and can be used in pastry, bread, cakes, muffins and cookies.
  • Salt: Salt helps to enhance the flavor of food by adding complexity and balance while also providing structure and texture to the dough.
  • Baking Powder: Baking powder is a leavening agent used in baking recipes such as cakes, muffins, bread and pancakes. It helps to create air pockets in the dough or batter which makes it light and fluffy when baked.
  • Unsalted Chopped Butter: Unsalted butter is a type of butter that has not had any salt added to it. It is used in baking recipes as a fat source which helps create the desired texture and flavor of food.
  • Egg Yolks: Egg yolks are the yellow-colored part of an egg that is high in fat and protein. They are often used for baking recipes such as cakes and custards as they help to bind the ingredients together.
  • Cold Water: Cold water is needed in pastry making to ensure that the butter remains cold which helps create a flaky crust.
Mary Berry Cornish Pasty Recipe

Ingredients List for Pasty Filling

  • Diced Potato: Diced potatoes are used as a filling for the Cornish pasty. They provide texture and structure to the dish while also adding slight sweetness.
  • Diced Rutabaga/Swede: Rutabagas, also known as swedes, are root vegetables that have a sweet and earthy flavor. They are a great addition to the Cornish pasty as they add complexity and sweetness to the overall flavor.
  • Chopped Onion: Onions are a great way to add depth of flavor to dishes. When chopped, onions can provide an aromatic base layer of flavor that adds balance and complexity.
  • Thin Sliced Skirt Steak: Skirt steak is a flavorful cut of beef that is best cooked quickly over high heat. When added to the Cornish pasty, it adds texture and flavor to the filling.
  • Salt: Salt helps to enhance the flavor of food by adding complexity and balance while also providing structure and texture to the dough.
  • Butter Diced: Butter is a fat source that adds flavor and richness to dishes. When diced, it helps to ensure the even distribution of the butter throughout the pastry dough or filling.
  • Ground Black Pepper: Ground black pepper is made from grinding up peppercorns and can be used to add subtle heat and spice to dishes.
  • Egg Beaten (for egg brush): An egg wash is a combination of eggs and milk or cream that helps to give pastries a golden color when baked. It also provides a glossy finish.

Step-by-step instructions  

Step 1

Preheat the oven to 190°C/Gas Mark 5 and line a baking tray with parchment paper.

Step 2

For the pastry, sift together the flour, salt, and baking powder in a large bowl. Add the cubed butter and rub it into the flour using your fingertips until it resembles breadcrumbs.

Step 3

Add the egg yolks and mix in with a fork until it forms a soft dough. If needed, add cold water to bring all the ingredients together (you might not need to use all of the water).

Step 4

On a lightly floured work surface, roll out the pastry dough into a rectangle about 1cm thick.

Step 5

For the filling, mix together the diced potatoes, rutabaga/swede, onion and steak in a bowl. Season with salt and pepper.

Step 6

Place the mixture onto one half of the rolled-out pastry dough, leaving a 2 cm border around it. Dot small pieces of butter over the filling.

Step 7

Brush the border of the pastry with beaten egg and fold the other half of the pastry over the top. Pinch around the edges to seal it.

Step 8

Transfer the pasty onto the parchment-lined tray and cut slits in the top of it for steam to escape during cooking. Brush all over with a beaten egg.

Step 9

Bake in the preheated oven for 40 minutes, or until golden brown. Allow to cool before serving with a side salad or vegetables.

Tips 

– Use cold butter and water when making the pastry for the best results.

– When rolling out the pastry, make sure it is rolled thin enough so that it doesn’t become too dense when cooked.

– For a vegetarian version of the pasty, replace the steak with mushrooms or chickpeas.

– To get an even crispier crust on your pasty, brush it with melted butter before baking in the oven.

Mary Berry Cornish Pasty Recipe

Mary Berry Cornish Pasty Recipe

The Mary Berry Cornish pasty is a savory pastry dish filled with diced potatoes, onions, steak and rutabaga/swede. It’s easy to make and can be served as an appetizer or main course. This recipe requires minimal effort and tastes absolutely delicious! So, let's get started!
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Course: Main Course
Cuisine: British
Prep Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 669kcal

Equipment

  • Food processor
  • Rolling Pin
  • knife
  • Chopping board
  • serving dish

Ingredients

  • 450g all-purpose flour (3 2/3 cup)
  • 1 tsp salt
  • 2 tsp baking powder
  • 125g unsalted chopped butter 
  • 2 egg yolks
  • ½ cup of cold water

Ingredients List for Pasty Filling

  • 450g diced potato
  • 150g diced rutagaba/swede
  • 150g chopped onion
  • 300g thin sliced skirt steak finely chopped
  • 1 tsp salt 
  • 3 tbsp butter diced
  • 1 tsp ground black pepper
  • 1egg beaten (for egg brush)

Instructions

  • Preheat the oven to 190°C/Gas Mark 5 and line a baking tray with parchment paper.
  • For the pastry, sift together the flour, salt, and baking powder in a large bowl. Add the cubed butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
  • Add the egg yolks and mix in with a fork until it forms a soft dough. If needed, add cold water to bring all the ingredients together (you might not need to use all of the water).
  • On a lightly floured work surface, roll out the pastry dough into a rectangle about 1cm thick.
  • For the filling, mix together the diced potatoes, rutabaga/swede, onion and steak in a bowl. Season with salt and pepper.
  • Place the mixture onto one half of the rolled-out pastry dough, leaving a 2 cm border around it. Dot small pieces of butter over the filling.
  • Brush the border of the pastry with beaten egg and fold the other half of the pastry over the top. Pinch around the edges to seal it.
  • Transfer the pasty onto the parchment-lined tray and cut slits in the top of it for steam to escape during cooking. Brush all over with a beaten egg.
  • Bake in the preheated oven for 40 minutes, or until golden brown. Allow to cool before serving with a side salad or vegetables.

Notes

– Use cold butter and water when making the pastry for the best results.
– When rolling out the pastry, make sure it is rolled thin enough so that it doesn’t become too dense when cooked.
– For a vegetarian version of the pasty, replace the steak with mushrooms or chickpeas.
– To get an even crispier crust on your pasty, brush it with melted butter before baking in the oven.
Keyword: Mary Berry Cornish Pasty, Mary Berry Cornish Pasty Recipe

Nutrition Information 

  • Serving 8
  • Calories 669
  • Vitamin A 815IU
  • VitaminC 16.7mg
  • Fiber 4g
  • Fat 32g
  • Potassium 821mg
  • Iron 7.4mg
  • Protein 22g
  • Sodium 1026mg
  • Calcium 143mg
  • Sugar 2g
  • Carbohydrates 72g
  • Cholesterol 182 mg

What to serve with Mary berry Cornish pasty?

Mary berry Cornish pasty is best served with a side of vegetables or salad. It is also great on its own as an appetizer or main course. Some side dish ideas include roasted vegetables, mashed potatoes, coleslaw, green beans and fresh leafy greens. For something sweet to pair your pasty with, try a simple fruit salad or a dollop of homemade chutney.

How to store leftover Mary berry Cornish pasty?

You can store leftover Mary berry Cornish pasty in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place the pastry on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through.

Can pregnant women eat this?

Yes, pregnant women can safely eat Mary berry Cornish pasty as long as it is cooked thoroughly and made with pasteurized eggs and dairy products. However, it is always best to consult with your doctor before eating any type of food if you are pregnant.

FAQs 

Are there any vegan or vegetarian alternatives to the steak in Mary Berry Cornish pasty?

Yes, you can substitute the steak with mushrooms or chickpeas for a vegetarian/vegan version of this dish. You can also add other vegetables such as carrots or sweet potatoes for some extra flavor and nutrition! Just be sure to adjust the seasoning accordingly. Alternatively, you could also use a plant-based “meat” alternative such as tempeh or seitan if desired.

What is the best way to reheat leftover Mary berry Cornish pasty?

The best way to reheat leftover Mary berry Cornish pasty is to preheat your oven to 350°F and place the pastry on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through. You can also opt to reheat it in the microwave, just be sure not to overcook it as this will make the pastry soggy.

Is Mary Berry Cornish pasty healthy?

Yes, Mary Berry Cornish pasty can be a part of a healthy diet. The dish is filled with nutritious ingredients such as potatoes, onion, rutabaga/swede and steak which provide important vitamins and minerals. 

Just be sure to limit the amount of butter used in making the pastry and opt for a lean cut of steak when possible. Additionally, serve with a side of vegetables or salad to round out the meal!

Wrapping Up

Mary berry Cornish pasty is a savory pastry dish filled with diced potatoes, onions, steak and rutabaga/swede. It’s easy to make and can be served as an appetizer or main course. 

With minimal effort, you can make this delicious dish that everyone will love! So if you’re looking for something new to try, why not give Mary Berry Cornish pasty a go?

I hope this article has given you a better understanding of the Mary berry Cornish pasty and how to make it.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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