Cornish pasties and orange salad

Enjoy a classic British dish with Lotte Duncan's tasty recipe for home-made pasties served with a refreshing citrus salad
By Lotte Duncan
Cornish pasties and orange salad
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 1 hour 30 minutes plus 30 mins chilling
  • Effort: medium



  • 500 g plain flour
  • 2 tsp salt
  • 125 g butter, chilled and diced
  • 125 g lard, chilled and diced
  • a little milk, to mix
  • 1 medium egg, beaten, to seal and glaze

For the filling:

  • 200 g swede, peeled and cut into 2cm chunks
  • 200 g large potatoes, peeled and cut into 2cm chunks
  • 250 ml beef stock
  • 500 g rump steaks, (or frying steak) fat trimmed, chopped into 5mm pieces or coarsely minced
  • 1 tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp chopped thyme
  • salt

For the orange salad:

  • 2 large oranges
  • 1 small grapefruit
  • 1 endive, shredded
  • 1 small lettuce, shredded
  • 1 bunches white or black grapes, skinned and deseeded
  • 3 tbsp flaked almonds

For the vinaigrette dressing:

  • 1 tsp English or French mustard, or to taste
  • pinch of sugar, or to taste
  • 5 tbsp extra virgin olive oil
  • 2 tbsp red or white wine vinegar
  • black pepper


1. First make the filling. Bring two pans of salted water to the boil. Add the swede and potatoes to the separate pans and cook until just tender, around 3 minutes. Drain and set aside to cool.2. Meanwhile, bring the beef stock to boil in a pan and cook briskly until reduced right down to 2-3 tablespoons. 3. Heat the vegetable oil in a frying pan and gently cook the onion until translucent, then add the meat and cook over a high heat, turning until evenly browned. 4. Add the stock, Worcestershire sauce and thyme leaves and season with salt and freshly ground pepper. Cook over a medium heat until the stock has almost totally reduced. Set aside to cool.5. To make the pastry, mix the flour and salt together in a bowl, then rub in the butter and lard with your fingers, or using a food processor, until the texture of fine breadcrumbs. 6. Mix in just enough milk to give a smooth dough, which leaves the sides of the bowl clean.7. Roll out the pastry on a lightly floured board to a 3mm thickness and cut out 6 circles, about 18cm in diameter, using a plate or bowl as a template.8. Add the swede and potato to the cooled meat, mix well and adjust the seasoning. 9. Spoon the filling evenly along the middle of the pastry discs, then brush around the edges with beaten egg. 10. Bring the edges of the pastry up over the filling and crimp the edges together with your fingers. Brush with beaten egg and cut a small slit in the top for steam to escape. Chill for about 30 minutes. 11. Meanwhile, preheat the oven to 200°C/gas 6.12. Bake the pasties for 20 minutes, then turn the oven down to 180°C/gas 4 and cook for another 20 minutes or so until golden. If the pasties are browning too fast in the oven, cover them with foil or greaseproof paper.13. Meanwhile, make the orange salad. Cut away the peel and pith from the oranges and grapefruit and cut out the segments of fruit. Discard all skin and pips.14. Place the endive and lettuce in a salad bowl. Top with the orange and grapefruit segments and the grapes. Sprinkle over the almonds.15. Make the vinaigrette by blending together the mustard, sugar and olive oil and seasoning with salt and freshly ground pepper. Gradually whisk in the vinegar.16. Pour the vinaigrette over the orange salad just before serving.17. Serve the pasties hot or cold with the orange salad on the side.

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