I still remember the first time I had a Cornish pasty. I was in a small café in Cornwall, sitting by the sea, watching the waves crash on the rocky shore. The pasty was golden brown, warm, and comforting. I took my first bite, and I could instantly taste the buttery, flaky crust and the savory filling. It was a revelation.
The Cornish pasty is a perfect meal-portable, satisfying, and full of rich flavors. It’s one of those dishes that carries a lot of history with it, and yet, still feels so modern and fresh. When I came across Jamie Oliver’s Cornish pasty recipe, it felt like the perfect way to recreate that magical moment in my own kitchen.
The beauty of this recipe is that it takes a classic comfort food and gives it a bit of Jamie’s signature twist-simple ingredients, a bit of creativity, and a lot of love. Whether you’re new to pasties or you’re already a fan, Jamie’s version is one worth trying.
Jamie Oliver’s Cornish Pasty Recipe
Jamie Oliver’s Cornish pasty recipe is rooted in tradition but adds a little of his signature flair. I love that he keeps it authentic, using the right balance of ingredients and making the dough from scratch. His approach is really accessible, too. The recipe doesn’t require hard-to-find items or fancy techniques, but the result is amazing.
When I tried Jamie’s Cornish pasty recipe for the first time, I was blown away by how easy it was to follow. The whole process-from making the dough to crimping the pasty edges-was satisfying. The filling is packed with meat, potatoes, and vegetables that perfectly complement the crispy, buttery crust. You feel like you’ve created something truly special with minimal fuss.
Ingredients Needed
Here’s a rundown of everything you’ll need to make Jamie’s Cornish pasty. It’s a pretty straightforward list of pantry staples, with a few fresh items thrown in.
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For The Pastry
- 500g plain flour
- 1 tsp salt
- 250g cold butter
- 6-7 tbsp cold water (you may need a little more)
- A little bit of extra flour for dusting
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For The Filling
- 400g beef skirt steak or stewing beef (cut into small cubes)
- 2 medium potatoes (peeled and diced into small cubes)
- 1 small onion (finely chopped)
- 1 medium carrot (peeled and diced)
- A small bunch of fresh parsley (finely chopped)
- Salt and pepper to taste
- A dash of Worcestershire sauce (optional for extra depth)
- 1 egg (beaten, for glazing)
How To Make Jamie Oliver’s Cornish Pasty
Making Jamie’s Cornish pasty starts with the dough, and I love how simple it is to put together. Here’s a step-by-step breakdown:
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Make The Pastry
- Start by mixing the flour and salt in a large bowl.
- Add the cold butter (it’s key that it’s cold!) and rub it into the flour with your fingers until it resembles breadcrumbs.
- Slowly add the cold water, mixing it in until the dough comes together. Don’t overwork it.
- Wrap the dough in cling film and chill it in the fridge for at least 30 minutes.
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Prepare The Filling
- While the dough is chilling, prep your filling.
- In a bowl, combine the beef, potatoes, onion, carrot, and parsley. Season with salt and pepper. If you’re using Worcestershire sauce, add it now.
- Stir everything together so it’s evenly mixed.
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Assemble The Pasties
- Roll out the dough on a floured surface until it’s about 3mm thick.
- Cut out large circles (about 20cm in diameter).
- Place a good spoonful of the filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape, sealing the edges by pinching them together and crimping.
- Brush the tops of the pasties with the beaten egg for a lovely golden finish.
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Bake
- Preheat your oven to 200°C (400°F).
- Place the pasties on a baking sheet lined with parchment paper and bake for about 45-50 minutes, or until golden brown and crispy.
Ingredient Science Spotlight
There’s something magical about how simple ingredients like flour, butter, and meat can come together to create such an iconic dish. Here’s a deeper look at a couple of the key ingredients in Jamie’s Cornish pasty:
- Butter in the Pastry: The cold butter is what gives the pastry its flakiness. When the butter hits the heat of the oven, it creates steam, puffing up the dough layers. The colder the butter, the better this process works, leading to a light, airy crust.
- Beef Skirt Steak: The beef is traditionally skirt steak, which is a tougher cut. When cooked slowly inside the pasty, it becomes tender, releasing its rich flavor. Skirt steak is ideal because it’s lean yet full of flavor, which balances beautifully with the potatoes and other veggies.
- Potatoes: The potatoes act as a filler, but they also help to absorb the flavors from the beef and seasonings, making every bite cohesive and hearty.
Expert Tips
Making the perfect Cornish pasty isn’t as hard as it sounds, but a few expert tips can make a world of difference:
- Chill the dough: Don’t skip the resting period for the dough. Chilling it for 30 minutes helps it firm up and prevents shrinkage during baking.
- Don’t overstuff: It’s tempting to pile on the filling, but too much can cause the pasty to burst open while baking. Keep the filling to a generous spoonful for each pasty.
- Seal the edges well: Make sure the edges are tightly sealed to avoid leaks while baking. Crimp them well to keep all that delicious filling inside.
- Preheat the oven: Ensure the oven is fully preheated to 200°C before you put your pasties in. A hot oven helps to cook the pasty quickly, resulting in a crisp crust.
Recipe Variations
While Jamie’s Cornish pasty recipe is fantastic on its own, there are a few variations you can try if you’re feeling creative:
- Vegetarian Option: Swap the beef for a mix of roasted vegetables like butternut squash, mushrooms, and spinach. Use a bit of cheese for extra richness.
- Different Meats: If you’re not a fan of beef, try using lamb, chicken, or even pork. Each will bring a slightly different flavor but still work great with the potato and veggie base.
- Spicy Twist: Add some chili flakes or a bit of paprika to the filling for a spicy kick. This adds an interesting layer of heat to the otherwise mild pasty.
Final Words
Making Cornish pasties at home is a rewarding experience. The combination of the buttery, flaky crust with the savory filling is like a little bite of comfort. Jamie Oliver’s recipe is a great way to get started, with all the traditional elements but a few modern twists that make it fun and approachable.
Whether you’re preparing them for a family meal or baking a batch to enjoy throughout the week, you’ll be surprised at how much you enjoy the process. And the result? Well, that first bite-crispy on the outside, warm and flavorful on the inside-is nothing short of magic.
FAQs
What Ingredients Are Needed For Jamie Oliver’s Cornish Pasty Recipe?
You’ll need beef skirt, potatoes, onions, swede (rutabaga), parsley, salt, pepper, and shortcrust pastry.
How Do I Make The Cornish Pasty Pastry From Scratch?
Mix flour, butter, and a pinch of salt with cold water to make a dough. Roll it out and cut into circles before filling.
Can I Use A Different Meat In Jamie Oliver’s Cornish Pasty Recipe?
Yes, you can substitute beef with lamb or chicken, but the traditional recipe uses beef.