Cornish Pasties Recipe
Cornish Pasties
Flavors of England
Total time: 30 to 60 minutes

Preheat oven to 200°C / 400°F
Prep. time: 15 minutes
Cooking time: 40 minutes

Difficulty: Average
Chef's Note
The Cornish pasty is a simple and delicious English lunch item, a pastry turnover filled with chopped meat, potatoes and vegetables. It had its origin in Cornwall, where it served both as meal and "lunch box" for workers heading off to the mines. Some wives even filled one corner of the pasty with jam or fruit so that it provided both main course and dessert, then marked it with her husband's initials… so that the miners would know whose pasty was whose!
For 8 pasties

- 500 g / 18 oz. pie pastry
- 300 g / 10 oz. beef, cut into small cubes
- 1 medium onion, finely chopped
- 1 medium potato, finely diced
- 1 turnip or a piece of rutabaga, finely diced
- green peas (optional)
- 2 Tbsp. chopped fresh parsley
- Salt and black pepper
- 1 egg for glazing
  1. Divide the pastry into 8 pieces. Gently form each portion into a disk, then roll out on a floured work surface into a circle about 20 cm (8") in diameter.
  2. Combine all the uncooked ingredients for the filling and divide among the pastry circles.
  3. Moisten the edges of each circle and fold in half, crimping the edges to seal.
  4. Brush with beaten egg combined with a little water. Bake the pasties in a 200° C (400° F) oven for 10 minutes.
  5. Reduce the heat to 180° C (350° F) and bake 30 minutes longer, or until nicely browned.

With the collaboration of Robert Clark

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 Photo: 123rf / fudio / MSCOMM

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