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.
-
The week’s best photosIn Pictures A palace on fire, a shopping cart protest, and more
-
The Week Unwrapped: Why is horse-racing going on strike?Podcast Plus, will the South Korean women who worked in state-run brothels set up for US soldiers succeed? And what’s behind a surge in leg-lengthening surgery?
-
Sudoku medium: September 12, 2025The Week's daily medium sudoku puzzle
-
10 upcoming albums to stream during spooky seasonThe Week Recommends As fall arrives, check out new albums from Taylor Swift, Jeff Tweedy, the Lemonheads and more
-
A Spinal Tap reunion, Thomas Pynchon by way of Paul Thomas Anderson and a harrowing Stephen King adaptation in September moviesthe week recommends This month’s new releases include ‘Spinal Tap II,’ ‘One Battle After Another’ and ‘The Long Walk’
-
Don't fly by the seat of your pants. Do it the healthy way with these airborne tips.The Week Recommends Yes to stretching. Even more yesses to hydration.
-
'The Office' spinoff, a 'Mare of Easttown' follow-up and the Guinness family royalty in September TVthe week recommends This month's new television releases include 'The Paper,' 'Task' and 'House of Guinness'
-
Rigatoni with 'no-vodka sauce' recipeThe Week Recommends Comfort food meets a clever alcohol-free twist on a classic
-
One great cookbook: 'Jam Bakes'The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
-
September's books tell of friendship in middle age, teachers versus fascists, and Covid psychosisthe week recommends September books include Angela Flournoy's 'The Wilderness,' Randi Weingarten's 'Why Fascists Fear Teachers' and Patricia Lockwood's 'Will There Ever Be Another You'
-
6 products and apps to help fight jet lagThe Week Recommends Don't let travel fatigue drag you down
