As someone who truly loves British baked goods, especially hearty savoury pastries like sausage rolls, chicken pies, and of course, Cornish pasties, I was eager to taste an authentic one. Living in London, though, it’s often a challenge to find a properly crafted pasty, with most options limited to Greggs or supermarket shelves — rarely inspiring.
My supermarket pasty experiences have been mixed at best. Pick the wrong brand, and you’re stuck chewing on soggy meat, tiny potato chunks, and a few random carrots masquerading as filling.
On a recent trip to Plymouth in the South West, I was determined to sample a genuine Cornish pasty. A local friend advised me against a popular pasty chain notorious for its “terrible pasties,” so I headed straight to the Cornish Bakery, highly recommended by several sources. Surely, this was a safe bet.
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The bakery’s modern appearance made me skeptical at first — it lacked the charming, old-fashioned vibe I associate with traditional bakeries. But the staff assured me their pasties were genuinely from Cornwall, easing my doubts.
I ordered a classic Cornish pasty with a hot chocolate (oat milk, naturally, being from London) and a pain au chocolat. The hot chocolate was a revelation — creamy, rich in chocolate flavor, yet perfectly balanced and not overly sweet. Pure comfort in a cup.
While the pasty cooled to an ideal temperature, I tried the pain au chocolat, which was beautifully flaky with just the right amount of dense pastry and chocolate bits scattered throughout.
Finally, the moment of truth: the Cornish pasty. The pastry was a lovely golden shade — thick without being tough — and held its shape well. Inside, generous chunks of beef paired nicely with large potato pieces, a refreshing change from the mushy pasties I’m used to back home. However, the filling was noticeably short on vegetables.
The Cornish Pasty Association states that a proper Cornish pasty must include yellow-fleshed swede (aka white turnip). Used to a variety of vegetables in my pasties, I found its absence disappointing.
While the beef was tender, the filling felt a little dry, lacking juiciness to complement the robust pastry. The pasty was also a bit bland for my taste, though I could have asked for salt and pepper as suggested by the association.
No doubt, Cornish pasties in Plymouth are delicious, but my search for the perfect pasty continues — I’m confident it’s out there somewhere.
How to Make an Authentic Cornish Pasty
The Cornish Pasty Association offers a detailed guide to baking your own, complete with expert tips.
Ingredients:
For the shortcrust pastry:
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Flour, salt, butter, and beef dripping or lard
For the filling:
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Beef, potatoes, onions, and yellow-fleshed swede (white turnip)
Method:
- Mix flour and salt in a large bowl. Add both fats and rub in with your fingertips until mixture resembles breadcrumbs.
- Gradually stir in water until a dough forms. Knead until elastic for strength and structure.
- Wrap dough and chill in the fridge for 3 hours.
- Roll out pastry and cut into 20cm circles.
- Layer vegetables and meat onto the pastry, seasoning each layer well.
- Fold pastry over filling and crimp edges to seal.
- Brush tops with beaten egg or egg-milk wash for a golden finish.
- Bake in a fan oven at 165°C for 50-55 minutes until golden brown.