How to make a proper Cornish Pasty!

IMG_7085This is Sheila, she has been making Cornish pasties since she was a child and now 82 years young Sheila makes pasties for her family and friends every Saturday without fail! Sheila lives in Constantine (a small village in west Cornwall) where the Frugi brand was born and has been following the companies successes over the past 11 years.

With our Spring Summer 2016 collection taking inspiration from all things Cornish we thought there was nothing more Cornish than a Cornish Pasty to whet your appetite in anticipation of the launch…

Here is a lovely step by step guide detailing how to make a proper Cornish Pasty… Sheila insists that everyone makes them differently, but this is her way – other brands are available 🙂

You will need some beef skirt, potatoes, turnip (otherwise known as swede outside of Cornwall),  an onion, shortcrust pastry and some salt and pepper.


Pasty combo

Sheila is using some shortcrust pastry she prepared earlier, she cuts about a third off and starts to roll into a circle shape, resting half of the pastry over her rolling pin she fills with finely chopped turnip, onion, then a layer of beef skirt and finally on top some potato. Salt and pepper is added between the layers to add flavour.  She then uses her pastry brush to wipe  some water around the edge and pulls the top closed… you can see the pasty taking shape now. Finally she crimps the pasty closed using her ‘pinch and twist’ technique, pops a little hole in the top and it’s ready for the oven. Sheila brushes the top of the pasty with milk and bakes it at around 200 degs C for 45 minutes until golden brown. Mmmm you can almost taste it already!




Here is a video of Sheila’s crimping technique if you’d like to see it 🙂


If you have a go at making your own pasty we’d love to see your photos!!

To find out more about the history of our delicious Cornish delicacy click here


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