cornish pasties recipe
Recipe type: main
  • For the pastry: 300g/10½ oz plain flour, plus extra for dusting
  • pinch salt
  • 150g/5oz cold butter or margarine
  • cold water, to mix
  • For the filling: dash olive oil
  • 350g/12oz rump steak, cut into cubes
  • 1 onion, finely chopped
  • 1 medium potato, peeled and finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 small swede or turnip, peeled and finely chopped
  • dash Worcestershire sauce
  • 1 tsp mixed dried herbs (I used thyme, basil, and rosemary)
  • salt and ground white pepper
  • 1 egg, beaten, to glaze
  1. For the pastry, sift the flour and salt into a bowl. Cut the butter or margarine into small pieces and add to the flour. Using your hands, rub the fat into the flour until the mixture resembles fine breadcrumbs.
  2. Add a little cold water, a tablespoon at a time, until the mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in plastic and place into the fridge to chill while you make the filling.
  3. For the filling, heat a little oil in a non-stick pan. After sprinkling with salt, place the beef into the pan and sear on all sides, then remove from the pan and set aside.
  4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft. Season with salt
  5. Add the potato, carrot, swede or turnip, Worcestershire sauce and dried herbs. Season well with salt and ground white pepper and stir. Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Taste for salt level, and reseason if needed.* Add a splash of water to the pan if the mixture becomes too dry. (I added about 2 tablespoons.)
  6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.
  7. Preheat the oven to 200 degrees C / 400 degrees F / Gas 6.
  8. On a lightly floured surface, roll out the pastry to approximately 3mm thick. Using an downturned saucer or small plate as a guide (see my photo above), cut out circles about 20cm/8in in diameter.
  9. Place spoonfuls of the filling in the center of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape (crimped edge against the baking pan, not upright like mine!). Using your fingers, crimp the edges together to seal.
  10. Place the pasties onto a baking sheet and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.
  11. Serve the pasties warm or cold. I ended up with 3½ pasties with this recipe (and extra filling).
* I felt I didn't add enough salt overall so I have suggested on each of the meat, onion, and root vegetable steps to season with salt. Make sure to taste to gauge how much saltiness you want. Remember the Worcestershire sauce will also add some saltiness.
Recipe by story of a kitchen at