Mary Berry's Cornish Pasty Recipe

Ingredients

This delicious Cornish pasty recipe from Mary Berry's 'Cooking with Kids' book is sure to be a hit with the whole family. To make this traditional Cornish pasty you will need: 500g (1lb 2oz) shortcrust pastry, 425g (15oz) potatoes, peeled and cut into small cubes, 200g (7oz) swede, peeled and cut into small cubes, 200g (7oz) onion, finely chopped, 115g (4oz) cooked diced beef, 115g (4oz) cooked diced pork, 1/2 teaspoon of mixed herbs, 25g (1oz) butter, and a pinch of freshly ground black pepper.

Instructions

Start by preheating the oven to 200°C (400°F, gas mark 6). Grease a baking tray and set aside. Roll out the pastry on a lightly floured work surface to a thickness of 0.5cm (1/4 inch) and cut out 12 circles, each about 12cm (5in) in diameter. Place the circles on the greased baking tray. In a large bowl, mix together the potatoes, swede, onion, beef, pork, mixed herbs, butter and black pepper. Divide the mixture into 12 portions and spoon a portion onto each pastry circle. Brush the edges of the pastry with a little water and fold the pastry over the filling. Crimp the edges together to seal them. Brush the pasties with a little beaten egg and bake in the preheated oven for about 30 minutes or until golden.

Serving Suggestions

Serve the pasties hot or cold with a side salad or coleslaw. These pasties are also great in lunch boxes and make a tasty snack. You can also freeze them for up to one month.

Nutrition

This recipe serves 12 servings. Each serving provides approximately: 145 calories, 8.2g protein, 16.6g carbohydrates, 5.8g fat, 2.2g of which is saturated fat, and 0.9g of which is polyunsaturated fat. It also provides 1.8g fibre and 1.1g of sodium.

Conclusion

This traditional Cornish pasty recipe from Mary Berry is the perfect family dish. It's easy to make, delicious and full of flavour. Serve it hot or cold, with a side salad or coleslaw, for a tasty meal. The pasties can also be frozen for up to a month for a tasty snack. For a healthier alternative, use lean mince instead of beef and pork, and reduce the amount of butter used.