This Morning's Cornish Pasty

This Morning's Cornish Pasty

Lisa Faulkner travels to the West Country to bring This Morning viewers a selection of favourite holiday foods and in this episode she prepares a delicious Cornish Pasty.


  • 2 egg yolks, beaten with 2 tsp milk
  • 175g beef skirt, finely diced
  • 125g Charlotte potatoes, peeled and finely diced
  • 90g swede, peeled and finely diced
  • 1 onion, peeled and finely diced
  • 25g unsalted butter, melted
  • Sea salt and black pepper


  1. Combine the ingredients for the filling and season with salt and plenty of black a work surface with flour, roll out the pastry to the thickness of a one pound coin.
  2. Mix together the filling ingredients and then divide between the pastry discs.
  3. Bring the edges of the pastry up over the filling and pinch to seal. Crimp the edges then transfer to a baking sheet lined with greaseproof paper. Repeat with the remaining pasties.
  4. Brush the pasties with egg wash then transfer to the fridge to chill for 1 hour.
  5. Preheat the oven to 180°C. Bake for 15 minutes then turn the oven down to 150°C 14cm cutter to cut out 8 discs.
  6. Brush around the edges with the egg wash and bake for a further 25 minutes until golden brown.


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