A twist on the classic Cornish pasty, this recipe by Harry Hook for Trewithen Dairy combines tangy berries and rich clotted cream in a flaky pastry shell. It is said that the Cornish pasty was traditionally made with one side filled with meat, the other with jam to create a two-course meal. However, this recipe is filled with berries and cream for those looking for the perfect sweet treat.
Ingredients
- 500g strong bread flour
- 120g lard
- 125g Trewithen Dairy salted butter
- 175ml cold water
- 1 egg, beaten
- 500g frozen berries
- 250g caster sugar
- 1tbsp cornflour
- 1tbsp Trewithen Dairy Cornish clotted cream
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- In a large bowl, rub the butter and lard into the flour until it resembles breadcrumbs. Slowly add the water and knead until the pastry becomes elastic and smooth. Wrap with cling film and chill for at least 3 hrs.
- In the meantime, heat the frozen berries and sugar together in a pan until the sugar has dissolved. In a cup, mix the cornflour with a splash of cold water – just enough to create a paste when stirred together. Add to the berries and stir in. Chill in the fridge.
- Preheat the oven to 160C fan. Line a baking tray with parchment.
- Roll out the pastry until 0.5cm thick. Then cut 20cm circles – the size of a side plate.
- Add the chilled berry mixture to the middle of the pastry. Spoon a dollop of clotted cream on the centre.
- Lightly brush the edge of the pastry with water. Fold the other half of pastry over the filling and squeeze the edges firmly together. To crimp, use your index finger and thumb to twist the edge of the pastry over. Tuck the end of the corners underneath.
- Place the pasties on a baking tray and glaze each one with the beaten egg.
- Bake in the centre of the oven for approx 50 mins until golden.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
11 hotels opening in 2026 to help you reconnect with natureThe Week Recommends Find peace on the beaches of Mexico and on a remote Estonian island
-
Zimbabwe’s driving crisisUnder the Radar Southern African nation is experiencing a ‘public health disaster’ with one of the highest road fatality rates in the world
-
The Mint’s 250th anniversary coins face a whitewashing controversyThe Explainer The designs omitted several notable moments for civil rights and women’s rights
-
11 hotels opening in 2026 that will move you to reconnect with nature
The Week Recommends Find peace on the beaches of Mexico and on a remote Estonian island
-
January’s books feature a revisioned classic, a homeschooler’s memoir and a provocative thriller dramedyThe Week Recommends This month’s new releases include ‘Call Me Ishmaelle’ by Xiaolu Guo, ‘Homeschooled: A Memoir’ by Stefan Merrill Block, ‘Anatomy of an Alibi’ by Ashley Elston and ‘Half His Age’ by Jennette McCurdy
-
Doreen Williams-James’ prickly pear juice recipeThe Week Recommends Jewel-toned, natural juice is a thirst-quenching treat
-
8 incredible destinations to visit in 2026The Week Recommends Now is the time to explore Botswana, Mongolia and Sardinia
-
The 8 best comedy movies of 2025the week recommends Filmmakers find laughs in both familiar set-ups and hopeless places
-
The best drama TV series of 2025the week recommends From the horrors of death to the hive-mind apocalypse, TV is far from out of great ideas
-
The most notable video games of 2025The Week Recommends Download some of the year’s most highly acclaimed games
-
8 restaurants that are exactly what you need this winterThe Week Recommends Old standards and exciting newcomers alike
