Cornish Pasty Dough
This Cornish Pasty Dough is used to make English Pasties or Hand Pies . It’s more durable than other dough recipes and filled with different ingredients to become a lunch or main course.
Servings Prep Time
4servings 20minute
Cook Time
45- 60minute
Servings Prep Time
4servings 20minute
Cook Time
45- 60minute
Cornish Pasty Dough Ingredients:
Topping Ingredient:
Cornish Pasty Filling Ingredients:
Cornish Pasty Dough Directions:
  1. In the bowl of a food processor, add the high gluten and barley flours, then the salt. Seal the bowl with its lid, and pulse to mix the ingredients together. Then cut the butter and fat into the flour mixture, pulsing the food processor until there are small pea-sized lumps. Over-mixing the butter and fat into the dough will make a less flaky crust.
  2. Next, add enough ice cold beer to form a ball of dough. Do not over mix or add too much beer or the pastry will be tough. Pour with a light hand.
  3. Remove the dough from the bowl and place onto a floured workspace. Lightly knead it into a ball. Cover with plastic wrap and refrigerate for 1 hour to rest the gluten and hydrate the flour.
Rolling and Filling Instructions:
  1. After an hour or more, remove the dough from the cold box. Divide it into four equal-sized balls for large pasties or eight pieces for small pasties.
  2. Use a rolling pin on a floured surface to roll out each dough ball into a circle with a thickness of about 1/8 inch. For four pieces of dough, the rounds will measure 10 inches in diameter, or 7 inches with eight dough balls. Use enough flour to keep the dough from sticking to the surface of the rolling pin.
  3. Next, brush the surface of the pastry with the Egg Wash.
  4. Add the filling of choice to half of the dough round, but don’t overstuff the pasty, leaving an edge for the opposite edge to stick to. Fold the opposite side of the dough over the filling and, making your hand into a cup, lightly press down to remove any air and create a half moon shape.
  5. To seal the pasty, start at one side of the crescent and fold the dough over, then onto itself, over and over, making a nice pattern around the edge. Or use the tines of a fork to press the two dough layers together. Be sure the dough is sealed, to prevent leaking during cooking. Use different crimping styles or patterns on the edges to help identify each filling. Place onto a baking sheet lined with parchment paper or a Silpat. Repeat the steps above until the dough is gone.
  6. Refrigerate the pasties for 20 – 30 minutes to chill them, helping to prevent the dough from shrinking during the cooking process.
To Bake:
  1. Preheat the oven to 400°F | 204°C. Make a few small cuts on top of the pasty to allow the steam to vent; these too can be used for flavor identification. Brush the surface and edges with an even layer of Egg Wash. Bake pasties for 45 – 60 minutes, looking for a nice golden brown crust, and a fully cooked, warm filling. (The internal temperature should be around 200°F | 93°C). Allow to cool slightly before serving.
Recipe Notes


Note: To make a vegetarian | vegan version of this crust, substitute vegetable shortening for the fat or lard.


Other Cornish Pasty | Hand Pie Recipes:

From the Garden Pasty Filling
Lamb Cornish Pasty Filling
Southwestern Pork Pasty Filling
Southwestern Pork Pasty Filling

Executive Chef: Sean Z. Paxton

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