Last Updated on July 16, 2023
Cornish pastries are a traditional British dish. They are usually served as a snack or light meal and make an excellent addition to any picnic or lunch box. Mary Berry’s Traditional Cornish Pasty is a classic recipe that has been enjoyed for generations.
With the right ingredients and a few simple steps, you can easily recreate this delicious dish at home. The result is a tasty, savory pastry that will please everyone!
In this article, we will look at the ingredients required and provide step-by-step instructions on how to make Mary Berry’s Traditional Cornish Pasty. We will also offer some tips and tricks for perfecting this tasty dish, as well as providing nutritional information. So let’s get started!
What is Mary Berry’s Traditional Cornish Pasty?
Mary Berry’s Traditional Cornish Pasty is a famous recipe by Mary Berry who is a food Journalist. This is a popular snack in England. Mary Berry’s Traditional Cornish Pasty is a savory pastry filled with minced beef, potatoes, carrots, and herbs.
It is an old-fashioned dish that has been enjoyed in Britain for centuries. The filling is wrapped up in ready-roll puff pastry and then baked until golden brown. This dish can be served hot or cold and makes a great lunch box treat or picnic snack.
What does it taste like?
Mary Berry’s Traditional Cornish Pasty has a savory, slightly sweet taste. The puff pastry is light and flaky, while the filling is rich and flavorful.
The minced beef provides a hearty flavor that pairs well with the earthy vegetables and herbs. Together, these flavors create a delicious dish that is sure to please any palate.
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How did I first get introduced to Mary Berry’s Traditional Cornish Pasty?
I first got introduced to Mary Berry’s Traditional Cornish Pasty through a friend. She had made the dish for us one night and I instantly fell in love with it. The flavor was so unique and delicious that I knew I had to try making it myself.
After doing some research, I found the original recipe by Mary Berry on her website. From there, I was able to perfect my own version of the dish and make it a part of my regular cooking routine.
How to make Mary Berry’s Traditional Cornish Pasty?
Making Mary Berry’s Traditional Cornish Pasty is actually quite easy. Here are the ingredients & Step-by-step guidelines that you will need to follow:
Ingredients
- Ready-roll shortcrust pastry: This is the pastry that will be used to make the traditional Cornish pasty.
- Olive oil: Used for frying onions, garlic, and herbs for the filling.
- Onion: Adds flavor and texture to the filling.
- Garlic: Adds flavor to the filling.
- Thyme: Enhances the flavor of the filling.
- Beef mince: Used as a main ingredient in the filling.
- Potato: Adds texture and flavor to the filling.
- Carrot: Adds sweetness and color to the filling.
- Flour: Used to thicken the beef stock for the gravy.
- Beef stock: Used to add flavor and moisture to the filling.
- Salt, pepper, and parsley: Adds flavor to the filling.
- Frozen peas: Adds a little bit of sweetness to the filling.
- Egg: Used for brushing over the pasty before baking.
Step-by-step instructions
Step 1
Preheat the oven to 200°C/400°F.
Step 2
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened.
Step 3
Add the thyme leaves and beef mince and cook, stirring regularly, until all of the mince is lightly browned.
Step 4
Add the potato and carrot to the pan and cook, stirring occasionally, for a few minutes until they are beginning to soften.
Step 5
Stir in the flour and then gradually add the beef stock, stirring continuously until it has thickened. Add salt and pepper, to taste.
Step 6
Remove the pan from the heat and stir in the frozen peas, parsley, and egg.
Step 7
Take a sheet of ready-roll pastry and place it on a lightly floured surface. Spoon 1/4 of the filling into the center of the pastry and brush one edge with some of the beaten egg.
Step 8
Fold the pastry over and seal the edges together by pressing down with a fork. Repeat with the rest of the pastry and filling until you have 4 pasties.
Step 9
Brush each pasty with more of the beaten egg and place them on a greased baking tray. Bake in the preheated oven for 25 minutes or until crisp and golden brown.
Step 10
Serve with some extra beef stock on the side if desired.
Tips
-When making the pasties, make sure that you use a small spoon to fill them with the filling. This will make it easier to fold the pastry and the edges together.
-If you find that your pasty dough is too dry when rolling out, add a few drops of water to help moisten it.
-If you want to add an extra layer of flavor, try sprinkling some cheese over the filling before sealing and baking the pasties.
-For a vegetarian alternative, replace the beef mince with cooked lentils or chickpeas for a delicious vegan-friendly option.
Equipment
- rolling pin
- Large baking tray
- Baking parchment
- or greaseproof paper
Ingredients
- Ready-roll shortcrust pastry, 500 g
- Olive oil, 2 tablespoon
- 1 large onion (roughly chopped)
- 2 garlic cloves (crushed)
- 4 springs of thyme
- Beef mince, 250g
- 1 medium-sized potato (diced)
- 1 large carrot (diced)
- Flour, 1 tablespoon
- Beef stock, 500 ml
- Salt
- Pepper
- Parsley (chopped)
- Frozen peas, 1/2 cup
- 1 egg (beaten)
Instructions
- Preheat the oven to 200°C/400°F.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened.
- Add the thyme leaves and beef mince and cook, stirring regularly, until all of the mince is lightly browned.
- Add the potato and carrot to the pan and cook, stirring occasionally, for a few minutes until they are beginning to soften.
- Stir in the flour and then gradually add the beef stock, stirring continuously until it has thickened. Add salt and pepper, to taste.
- Remove the pan from the heat and stir in the frozen peas, parsley, and egg.
- Take a sheet of ready-roll pastry and place it on a lightly floured surface. Spoon 1/4 of the filling into the center of the pastry and brush one edge with some of the beaten egg.
- Fold the pastry over and seal the edges together by pressing down with a fork. Repeat with the rest of the pastry and filling until you have 4 pasties.
- Brush each pasty with more of the beaten egg and place them on a greased baking tray. Bake in the preheated oven for 25 minutes or until crisp and golden brown.
- Serve with some extra beef stock on the side if desired.
Video
Notes
Nutrition
Nutrition Information
- Per serving of Mary Berry’s Traditional Cornish Pasty:
- Calories: 260
- Total Fat: 8 g
- Saturated Fat: 2.7 g
- Cholesterol: 38 mg
- Carbohydrates: 35 g
- Sugar: 4.2 g
- Protein: 10.3 g
- Fiber: 2.5 g
- Sodium: 190 mg
What to serve with Mary Berry’s Traditional Cornish Pasty?
Mary’s Traditional Cornish Pasty is a great option for a light dinner. Serve with a side salad or steamed vegetables to complete the meal. For an extra indulgent treat, try adding your favorite sauces and condiments such as ketchup or mayonnaise.
You could also serve Mary Berry’s Traditional Cornish Pasty with a side of mashed potatoes or chips.
How to store leftover Mary Berry’s Traditional Cornish Pasty?
Leftover Mary Berry’s Traditional Cornish Pasty can be stored in an airtight container or sealed bag for up to 3 days. To keep the pastry crisp, place the pasties on a baking sheet and freeze them for up to 1 month.
When you are ready to eat, bake them in a preheated oven at 200°C/400°F for 15-20 minutes until hot and golden.
Can pregnant women eat this?
Yes, Mary Berry’s Traditional Cornish Pasty can be eaten safely by pregnant women. The ingredients are all safe to eat during pregnancy and the pasty is cooked properly which kills any bacteria that may be present.
However, it is important to follow general food hygiene guidelines when handling and preparing food. It is also advisable to check with your doctor or midwife if you have any concerns.
FAQs
Can this dish be made ahead of time?
Yes, Mary Berry’s Traditional Cornish Pasty can be made in advance and stored in the fridge for up to two days before baking. To make ahead, prepare the filling as instructed but do not bake the pasties.
Instead, assemble them and place them on a lined baking tray. Cover with cling film and store in the fridge until you are ready to bake. When you are ready to cook, preheat the oven as directed and bake for 25 minutes or until golden brown.
Can this dish be frozen?
Yes, Mary Berry’s Traditional Cornish Pasty can be frozen for up to 3 months. After assembling the pasties, place them on a lined baking tray and freeze until solid (around 2 hours).
Transfer the frozen pasties to a freezer bag or airtight container and store them in the freezer until you are ready to cook.
When you are ready to cook, preheat the oven as directed and bake for 25 minutes or until golden brown. For best results, defrost the pasties in the fridge overnight before baking.
Wrapping Up
Mary Berry’s Traditional Cornish Pasty is a classic British dish that is filled with flavor and perfect for sharing. It is easy to make and can be prepared ahead of time, cooked in the oven, or frozen for later use. Serve with vegetables or salad for an indulgent meal that everyone will enjoy!
Thank you for taking the time to read this guide. We hope that you have found it helpful and now feel confident in making Mary Berry’s Traditional Cornish Pasty.
Happy Cooking.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
