Cornish Pasties | Harry Potter

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Units Scale
  • 500g finely diced (not minced) chuck beef
  • 1 Swede or turnip*, finely chopped
  • 2 onions, finely chopped
  • 1 potato, finely sliced or diced
  • 1/4 cup Worcestershire sauce
  • 1/2 cup tomato sauce
  • Salt and pepper

Shortcrust pastry

  • 3 1/3 cups strong bread flour
  • 225g lard (rendered pork fat) or suet (rendered beef fat)
  • cold water if needed
  • 1 beaten egg for glaze


  1. Start by prepping the filling, chopping up the beef, swede, onions, and potato, and mixing it together with the Worcestershire sauce and tomato sauce.
  2. Set aside to marinate.
  3. To make the dough, rub the lard and flour together, then knead until it’s become a firm dough.
  4. Dust some flour on the counter, then roll the dough to 1/8 inch thick.
  5. Use a small side plate as a template to cut out a circle.
  6. Scoop the filling onto on side of the pastry, spoon and brush water on the edges, then fold the pastry over to form a D-shape.
  7. Press the edges together all along the curve of the D.
  8. Fold in and pinch the bottom edge of the pasty.
  9. Continue folding the edge inwards and pinching to crimp (see notes)
  10. Place on a baking paper lined baking tray, pierce dough in two places to allow for steam, then brush the tops with the beaten eggs.
  11. Place in a preheated oven of 180C for one hour.


The Cornish Pasty Association has instructions and photos on their website which make it clearer to understand.
*There seems to be some confusion about swedes vs turnips, based on what you call them in which country.
Filling recipe adapted from Jane Girgson’s English Food and a recipe for Cornish Pasty on The pastry recipe was adapted from Eliza Acton’s Modern Cookery for Private Families.