Treway Farm Cornish Pasty Recipe

Treway Traditional Cornish Pasty


For The Shortcrust Pastry

500g Strong Bread Flour

120g Lard

125g Cornish Butter

1tsp Salt

175ml Cold Water

For The Filling

400g Treway Skirt

300g Potato, peeled and diced

150g Swede (In cornwall called a Turnip!) peeled and diced

150g Onion, peeled and diced

Salt and Pepper

X1 Beaten Egg

X6 Knobs of Butter



1, Add the salt to the flour in a large mixing bowl

2, Rub the butter and lard into the flour until it resembles fine breadcrumbs

3, Add water then bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling.

4, Cover with cling film and leave to rest in the fridge for 3 hrs.

5, Roll out the pastry and cut into circles around 20cm diameter. I used a small side plate as a guide.

6. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. Put a small knob of butter on top of the filling mixture.

7, Bring the pastry around and crimp the edges together.

8, Glaze with the beaten egg.

9, Bake at 165 degress C for 50 – 55 minutes until golden brown.

Treway Cornish Pasty Ready For The Oven


Watch this video for a guide to the tricky crimping process…

My crimping needs a lot more practice!!