Mini Cornish pasties

Mini Cornish pasties

This traditional hand-held pie gets a mini makeover just in time for your street party or picnic.


For the pastry

  • 250g/9oz strong white bread flour
  • 60g/2¼oz lard
  • 60g/2¼oz salted butter
  • 80–90ml/2½fl oz–3fl oz iced water
  • 1 free-range egg, beaten with 2 tsp milk, to glaze

For the filling

  • 125g/4½oz beef skirt steak, cut into small cubes
  • 100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced
  • 60g/2¼oz swede, peeled and finely diced
  • 60g/2¼oz onion, finely diced
  • sea salt and freshly ground black pepper