Recipe: berries and clotted cream Cornish pasty
Fruity and rich, it's the perfect sweet treat with a twist on the taste of Cornwall

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
Subscribe to 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.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Some mainstream Democrats struggle with Zohran Mamdani's surprise win
TALKING POINT To embrace or not embrace? A party in transition grapples with a rising star ready to buck political norms and energize a new generation.
-
How to make music part of your vacation
Let the rhythm move you
-
What is credit card churning and why is it risky?
the explainer Churners frequently open new credit cards with the intent of earning a welcome bonus and accessing other perks
-
Feel the groove with these music-centric getaways across the globe
Let the rhythm move you
-
5 high-concept animated science fiction shows for grown-ups
The Week Recommends How filmmakers are using a different medium to bring visionary science fiction to life
-
See the bright lights from these 7 big-city hotels
The Week Recommends Immerse yourself in culture, history and nightlife
-
8 recipes that require minimal effort for the best kind of summer eating
The Week Recommends It's the season of grilling and smart desserts
-
7 places across the country to experience the best of summer drinking
The Week Recommends Stops include a Basque-inspired spot and a bar where the menu overhauls twice a year
-
Anshu Ahuja's golden coconut and butter bean curry recipe
The Week Recommends Plump, creamy beans in a sweet, spicy sauce
-
Grilled radicchio with caper and anchovy sauce recipe
The Week Recommends Smoky twist on classic Italian flavours is perfect to grill, drizzle and devour
-
6 smart, surprising food books to drag you through the summer months
The Week Recommends BBQ and why we consume the way we do are just two of the tackled topics