Recipe Card

Cornish Pasties with Beer Gravy


For the pasties:

  • 500 g Jus-Rolâ„¢ Shortcrust Pastry Block
  • 200 g beef skirt, diced
  • 150 g waxy potatoes, diced to the same size as the beef
  • 150 g swede, diced to the same size as the beef
  • 1 onion peeled and diced
  • butter
  • 1 egg, beaten with a splash of milk, to glaze
  • freshly ground salt and white and black pepper

For the beer gravy:

  • 2 onions, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 100 ml good quality beef stock
  • 200 ml strong ale
  • a sprig of fresh thyme, leaves picked
  • a pinch of sugar
  • 30 g butter
  • freshly ground salt and pepper

Equipment required

  • Pastry Brush
  • Large bowl
  • Rolling Pin
  • Baking tray


  1. Preheat the oven to 200°C/gas mark 6
  2. In a large bowl, mix together the diced beef and vegetables, seasoning really well, particularly with pepper (a mixture of black and white pepper is nice here)
  3. Roll out the pastry to a thickness of 5mm and cut out circles to make either two large pasties or four smaller ones (using dinner plates or side plates as guides)
  4. Divide the filling between the pastry discs, placing on one half of each circle, leaving a gap at the edge to seal. Top each filling with a knob of butter
  5. Brush around the edges of the pastry with the egg wash and then fold over the free half of pastry to cover the filling. Crimp the edges together to seal, and pierce a small hole in the top of each pasty
  6. Transfer the pasties to a baking tray, brush all over with the egg wash and cook for 30–35 minutes, or until golden brown
  7. For the beer gravy, melt the butter gently in a frying pan and add the sliced onions. Cook very gently until golden (this can take up to 30 minutes), adding the garlic once the onions are nearly ready
  8. Add the stock, ale, thyme leaves and sugar and bring to the boil. Continue to cook until slightly reduced and thickened. Season with salt and pepper to taste
  9. Serve the pasties hot from the oven with the gravy