Classic Cornish pasty Recipe

Learn how to make a Lactofree version of a classic pasty using skirt steak, swede, potato and onions.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the filling
  • Skirt steak 200g : 600 g
  • Swede(s) : 200 g
  • All rounder potato(es) : 200 g
  • Onion(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Lactofree spreadable : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Plain flour : 700 g
  • For the pastry
  • Lactofree spreadable : 300 g
  • Water : 180 ml
  • Maldon salt : 3 pinch(es)
  • Egg(s) for glazing : 1 whole
  • To serve
  • Plain flour : 100 g



    Make sure the Lactofree spreadable is very cold and has come straight from the fridge.
    Use very cold water too.
    Use a spoon to remove the butter from the container and then add to the flour and rub with your fingertips until you have fine breadcrumbs.
    Make a well in the centre and add the water and Maldon sea salt.
    Mix the dough without overworking it, you just want to bring the ingredients together.
    Roll into a ball, flatten slightly, wrap in cling film and then place in the fridge for 30 minutes. Flattening the dough will allow to chill quicker than in the shape of a ball.


    Preheat the oven to 180'C.

    Peel and cut the swede and potato to 1 cm cubes.
    Peel and finely dice the onion.
    Pick the thyme leaves and finely chop.
    Dice the skirt steak and mix all of the ingredients together in a bowl. Season with Maldon sea salt and pepper.


    Remove the pastry from the fridge and divide into 6 equal size pieces and roll in a ball. Flour the work surface and roll the balls into circles around 15cm in diameter and 5mm thick.

    Divide the mixture equally onto one side of each pastry circle leaving the other side empty.
    Add a knob of Lactofree spreadable on top of each mixture.
    Egg wash the edge to make sure it seals.
    Carefully fold over the pastry until the two edges meet and press down to seal. Crimp the edges to make sure the filling stays inside.

    Brush each pasty with egg and then place in the fridge for 10 minutes to allow the pastry to cool again.

    Bake for 30-40 minutes or until golden brown.

    Allow to cool for 10 minutes before enjoying your pasty.

Chef's tip

«Cornish pasties can also be made by crimping the pastry in the middle. Place the filling in the middle of the pastryt circle and pull the two uncovered sides of pastry up until they meet in the middle. Crimp, egg wash and bake as above.»

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