UK Cuisine

High-Protein Cornish Pasty

The classic Cornish pasty reimagined — lean beef skirt, swede, potato and onion in a wholemeal shortcrust, crimped the traditional way. 44g protein per pasty.

📅March 24, 2026
30mPrep
50mCook
4Servings
⭐ 4.8Rating
High-Protein Cornish Pasty🫖

Nutrition Facts (per serving)

Protein 33%Fat 31%Carbs 36%
490kcalCalories
44gProtein
18gFat
48gCarbs
4gFiber

Ingredients

  • 400 glean beef skirt or braising steak, diced small
  • 150 gswede (rutabaga), diced small
  • 150 gpotato, diced small
  • 1 wholeonion, finely diced
  • 320 gwholemeal pastry flour
  • 80 gcold unsalted butter
  • 80 mlcold water
  • 1 wholeegg, beaten (for glaze)
  • 1 to tastesalt and black pepper

Instructions

  1. Make pastry: rub butter into flour until breadcrumb-like. Add cold water; bring together. Rest 30 min.
  2. Mix raw beef, swede, potato, onion; season generously.
  3. Divide pastry into 4. Roll each into a circle; fill half with meat mixture.
  4. Fold over and crimp edges traditionally. Glaze with egg.
  5. Bake at 200°C for 15 min, then 160°C for 35 min until golden.

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