Cornish Pasty

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Rub cold butter and lard into flour until pea-sized pieces remain. Add 160–180 ml cold water, bring together and chill 30 minutes.
2. Dice beef, potato, swede and onion into even 8 mm pieces so they cook at the same rate. Season generously with salt and pepper.
3. Heat the oven to 200°C conventional or 180°C fan. Divide dough into four and roll 24 cm circles about 3 mm thick.
4. Pile filling on one half of each circle, leaving a 2 cm border. Fold over, press out air and crimp firmly along the curved edge.
5. Brush with egg, cut a tiny steam slit and bake 20 minutes. Lower to 170°C and bake 30–35 minutes until deep golden and the vegetables are tender.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Grüner Veltliner

Why it works: Grüner Veltliner offers pepper, citrus and firm acidity that pair naturally with Austrian, pork, herb and vegetable-led dishes.

Peppery, citrusy white with high acidity and a savoury snap. Brilliant with vegetables, pork, fried dishes, herbs and awkward wine-pairing foods.

GrapeGrüner Veltliner

RegionWachau, Kamptal, Kremstal

Wine flavourlime, green apple, white pepper, lentil, herbs

Serve at8-10°C

• Flavour bridge: white pepper and herbs mirror seasoning
• Acidity: High acidity cuts frying and pork fat.
• Body: Light-medium body suits veal and vegetables.
• Tannin: Low tannin.
• Sweetness: Dry finish keeps the match precise.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Rioja / Tempranillo

Why it works: Rioja combines red fruit, savoury spice and controlled tannin, suiting lamb, pork, paprika, chorizo and slow-cooked meat.

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled dishes.

GrapeTempranillo, Garnacha, Graciano

RegionRioja, Ribera del Duero, Navarra

Wine flavourred cherry, plum, vanilla, leather, dill

Serve at15-17°C

• Flavour bridge: red fruit, leather and spice echo roasted meat
• Acidity: Fresh acidity balances fat.
• Body: Medium-full body matches hearty dishes.
• Tannin: Medium tannin is softened by meat.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Syrah / Shiraz

Why it works: Syrah offers pepper, dark fruit and smoke, making it strong with grilled meat, game, haggis and robust spice.

Peppery, dark-fruited red with savoury spice and medium-to-firm tannins. Great with grilled meat, pepper, smoke, sausages and rich stews.

GrapeSyrah, Shiraz

RegionNorthern Rhône, Barossa, South Africa

Wine flavourblackberry, black pepper, olive, smoke

Serve at16-18°C

• Flavour bridge: black pepper and smoke echo charred meat
• Acidity: Moderate acidity suits savoury fat.
• Body: Full body matches powerful food.
• Tannin: Medium-high tannin needs protein.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.