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Spicy Cornish pasty

A spicy take on a classic Cornish pasty - make them ahead for lunch or a party, and serve with steamed green veg on the side.
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Serves:4 (each pasty serves 2)

Ready time:1 hour 40 minutes

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Prep time:
25 minutes plus chilling time

Cooking time:
40-45 minutes

1 serving provides

  • 35.1
  • 573
  • 2.8
  • 0.19
  • 16.6


  1. Make the pastry. Combine the flour and turmeric in a mixing bowl and rub in the dripping or lard and butter using your fingertips. This can also be done in a food processor, stopping the blade once the mixture starts to look like breadcrumbs. Gradually add the icy water until the mixture starts to come together to form a firm dough. Roll the dough into a ball and rest in the fridge for 30 minutes.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Make the filling. Put the chicken and vegetables in a large bowl and add the jerk paste or seasoning and Worcester sauce then season. 
  3. Remove the pastry from the fridge and cut into quarters. Dust the work surface with a little flour and roll each quarter out into a disc about 21cm in diameter, using a small plate as a template. 
  4. Brush the edges with the beaten egg the put a pile of filling on each disc, topped with a little piece of butter. Fold the dough over to make a semi-circle, pressing hard to seal the edges. Crimp to seal then transfer to a baking sheet lines with baking parchment. Brush all over with the remaining egg and bake in the oven for 40-45 minutes until golden.

Chef's Tips:

To save time prepare all the vegetables the night before, cover with cold water and store in the fridge. Drain and pat dry with kitchen towel before using.

If you have any leftover roast beef, you could use this instead of the chicken.


*Wash your hands after handling raw meat.  


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  • For the pastry
  • 600g British strong white flour by Sainsbury's, plus a little extra for dusting
  • 200-240ml ice-cold water
  • For the filling
  • 200g British chicken thigh fillets by Sainsbury's, diced
  • 125g swede, peeled and diced
  • 125g white potatoes, peeled and diced
  • ½ onion, diced
  • 1 tablespoon spicy jerk paste by Sainsbury's (or 2 teaspoons Jamaican jerk seasoning powder)
  • 1 teaspoon Worcester sauce by Sainsbury's
  • 40g unsalted English butter by Sainsbury's
  • 1 medium British free-range Woodland egg by Sainsbury's, lightly beaten

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