How to make a proper Cornish Pasty!



This is Sheila, she has been making Cornish pasties since she was a child and now at 85 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 company’s success over the past 14 years.


With our Spring Summer 2019 collection taking inspiration from the beautiful Isles of Scilly and it being St Piran’s day today (5th March), we thought there was nothing more Cornish than a Cornish Pasty to whet your appetite!

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 recipes are available 🙂

To make 6 pasties you will need…

  • 400g Free range organic beef skirt
  • 300g of organic potatoes,
  • 150g of organic turnip,
  • 150g of onion,
  • Shortcrust pastry- Sheila makes her own
  • salt and pepper to season.


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 degrees 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!! #Frugipastymaking

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


Leave a Reply

Your email address will not be published. Required fields are marked *