Jamie Oliver’s Cornish Pasty is a fresh, modern take on the classic British pastry but it stays true to its roots. A Cornish pasty is a pastry that’s filled with hearty ingredients, wrapped up and baked to golden perfection. The fillings traditionally include beef, potatoes, onions and swede (or rutabaga), all seasoned with salt and pepper, wrapped in a sturdy, flaky pastry. Jamie’s version doesn’t stray too far from the classic. He keeps things simple yet flavorful, focusing on fresh ingredients and techniques that make the dish feel homey but with a slight twist in presentation and flavor combinations.
It’s the kind of dish that feels rustic but elevated. something that can be made for a weeknight dinner or a more special occasion. It’s portable! You can easily pick it up and take a bite without making a mess. This is food that’s practical, tasty and satisfies that hearty craving.
Jamie Oliver Cornish Pasty Recipe
Ingredients Needed
Here’s what you’ll need to make Jamie Oliver’s Cornish Pasty:
- Flour: To make the pastry. Jamie uses plain flour for a tender, light base.
- Butter: Cold butter is key here for a flaky pastry. It gives that rich, buttery taste.
- Beef: Typically, skirt or chuck steak is used. Jamie suggests cutting it into small cubes for that bite-sized satisfaction.
- Potatoes: Waxy potatoes work best as they hold their shape after baking.
- Swede (or Rutabaga): This vegetable adds a unique, slightly sweet flavor and a bit of texture.
- Onions: Adds depth to the filling with its sweetness and a savory note.
- Salt & Pepper: Simple seasoning is all you need to bring out the natural flavors.
- Egg Wash: This gives the pasty a golden, glossy finish when baked.
The ingredients are pretty straightforward but make sure everything is fresh to get the best results.
Equipment Needed
You don’t need much in terms of equipment which is part of the beauty of this dish:
- Large Bowl: For mixing your flour, butter and a pinch of salt to form the pastry.
- Rolling Pin: To roll out the dough to a perfect thickness.
- Knife: To cut your vegetables and beef into small, manageable pieces.
- Baking Tray: For placing the pasties as they bake.
- Pastry Brush: To brush on the egg wash for that shiny finish.
- Oven: Of course, you’ll need a hot oven to bake the pasties to perfection.
Keep it simple-just what you need for the job!
How To Make Jamie Oliver’s Cornish Pasty
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Make the Pastry:
Start by sifting your flour into a bowl. Add a pinch of salt, then cut your cold butter into cubes. Rub the butter into the flour with your fingertips until you get a breadcrumb-like texture. Gradually add cold water, a little at a time, until you form a dough. Wrap it in cling film and let it chill in the fridge for about 30 minutes.
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Prepare the Filling:
While the dough chills, chop your beef, potatoes, swede and onions into small, bite-sized pieces. The size matters-too big and the pasty might be difficult to fold and bake evenly. Combine everything in a bowl, season generously with salt and pepper and mix it all together.
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Roll Out the Dough:
Once the dough has chilled, divide it into portions and roll each one out into a circle on a floured surface. Each piece should be about ¼ inch thick. You want enough dough to fold over and seal the filling inside.
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Assemble the Pasty:
Place a generous amount of filling in the center of each dough circle, leaving a little room around the edges. Fold the dough over the filling to create a half-moon shape. Crimp the edges tightly to seal the pasty, then use a fork to press the edges together, making a neat pattern. Don’t forget to make a small hole at the top of each pasty to let steam escape.
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Bake:
Place your pasties on a baking tray lined with parchment paper. Brush the tops with the egg wash for that shiny golden look. Pop them into the oven (preheated to 200°C/400°F) and bake for around 40-45 minutes or until the pastry is golden and crisp.
What I Learnt
Making Jamie Oliver’s Cornish Pasty is a journey of balance. The key lesson here is how well the pastry and filling come together. The dough needs to be light and flaky but also sturdy enough to hold all the fillings. Overworking the dough can lead to a tough result, so it’s important to be gentle. The filling itself is all about flavor simplicity. nothing too fancy, just fresh, quality ingredients that come together in harmony.
Another thing I learned was how the pasty’s crimped edges play a role in both aesthetics and function. It’s not just about looks. those edges help seal in the flavor, ensuring each bite is filled with that perfect combination of meat, veggies and buttery pastry. The folding technique is a fun bit of craftsmanship. It’s all in the wrist!
Recipe Tweaks For Jamie Oliver’s Cornish Pasty
Jamie Oliver’s Cornish Pasty is a classic but like any good recipe, it’s ripe for a little customization. The beauty of this dish is its versatility. Here’s how you can tweak it to make it your own:
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Change Up the Filling
The traditional Cornish pasty filling is beef, potatoes, onions and swede (rutabaga). But why not get creative with your meats? You could use chicken, lamb or even something like venison if you’re feeling adventurous. For a vegetarian version, swap out the meat for mushrooms, lentils or a mix of roasted veggies like butternut squash, carrots and kale.
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Herb & Spice Variations
Jamie’s pasty is a bit on the simpler side when it comes to seasoning. If you’re looking for something bolder, try adding a pinch of thyme, rosemary or even smoked paprika for a smoky edge. A dash of Worcestershire sauce or a sprinkle of mustard powder could also give the filling a deeper flavor profile.
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Butter or Lard in the Pastry
Traditionally, Cornish pasties use lard for a flakier, crispier pastry. But if you want a richer flavor, you can opt for butter instead. Or, for a mix of the two, use half lard and half butter for that perfect balance between flakiness and flavor.
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Make the Pastry Healthier
If you want to lighten things up, try using whole wheat or spelt flour for the pastry. While this will make the crust a little denser, it adds a nutty flavor that pairs really well with the savory filling. You could also play with adding herbs directly into the dough, like sage or thyme, to enhance the pasty’s flavor.
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Add Cheese
A little cheese can go a long way. Sharp cheddar or even a tangy goat cheese could complement the filling beautifully. Just sprinkle some inside the pastry before sealing it.
Storage Tips For Leftovers
Cornish pasties are perfect for making in bulk but what do you do with leftovers? Here’s how to store them properly and keep them tasting just as good the next day.
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Cool Before Storing
Let your pasties cool down to room temperature before storing them. This prevents condensation from building up inside the container which could make the pastry soggy.
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Use an Airtight Container
To maintain that flaky crust, place your pasties in an airtight container lined with parchment paper. This will keep moisture out and help the pasties retain their crispness. If you have a lot, you can separate them with parchment to avoid them sticking together.
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Fridge or Freezer?
If you plan on eating them within 2-3 days, they can be kept in the fridge. However, if you’re saving them for longer, it’s best to freeze them. To freeze, wrap each pasty individually in plastic wrap or foil, then place them in a freezer-safe bag or container. This will keep them fresh for up to a month.
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Reheating
When you’re ready to eat your leftover pasty, the oven is the best method for reheating. Preheat your oven to 180°C (350°F) and place the pasty directly on the rack for about 10-15 minutes. This ensures the pastry stays crispy. If you’re short on time, a microwave will work but the crust won’t be as crisp.
What To Eat With Jamie Oliver’s Cornish Pasty?
Cornish pasties are hearty and filling on their own but they can be paired with some delicious sides to elevate the meal.
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Simple Side Salad
A fresh, crunchy salad works well with the richness of the pasty. Think greens like arugula, spinach or mixed lettuce, tossed with a light vinaigrette. You can add some roasted beets or a bit of cheese for extra flavor.
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Pickles or Chutney
A tangy pickle or chutney is perfect for cutting through the richness of the pasty. Traditional Branston pickle or a sweet apple chutney could be an excellent choice, giving your pasty some extra zing.
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Mashed Potatoes
If you want to go all out with comfort food, mashed potatoes on the side are a winning combination. Garlic mashed or even a creamy parsnip mash would complement the pasty’s filling beautifully.
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Steamed Veggies
Steam some seasonal vegetables like broccoli, carrots or peas. They’re light and provide a nice contrast to the heaviness of the pastry. They add some vibrant color to the plate.
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A Pint of Ale or Cider
For a more traditional experience, pair your pasty with a pint of local ale or a crisp cider. The carbonation and tanginess cut through the richness of the pasty and they just feel like the perfect companion.
FAQs
What Makes Jamie Oliver’s Cornish Pasty Recipe Different From Others?
Jamie uses a mix of traditional and modern flavors, with a balanced filling of beef, potatoes, onions, and swede. His recipe also focuses on a buttery, flaky pastry.
Can I Make Jamie Oliver’s Cornish Pasty Recipe Vegetarian?
Yes! You can swap the beef for vegetables like mushrooms, carrots, and potatoes. Just make sure to adjust the seasoning to taste.
How Do I Ensure My Cornish Pasty Crust Stays Crispy?
Chill the pastry before baking and avoid overfilling. Also, bake on a high heat to create a golden, crispy crust.
