Cornish Style Pasty

Contributed by

Isabelle Dunn

The Story

The origins of the Cornish Pasty

Cornish pasty is a British classic and has a unique and interesting history that goes back centuries. Cornwall had the biggest tin mining and one of the biggest copper mining industries in the world a...

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Cornish Style Pasty

English comfort food at its very best, Cornish pasties enjoy a long and rich heritage. It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal.
Servings 4
Prep Time 20 mins
Cook Time 45 mins


  • 2 cup Plain flour
  • 1 tsp Salt
  • 120 g Butter, cubed
  • 1/4 cup Water
  • 1 medium Egg
  • 1 medium Onion, cubed
  • 1 medium Carrot, cubed
  • 1 medium Potato, cubed
  • 1 tbs parsley, chopped
  • 250 g Beef, cubed
  • 1 tbs Butter


  • To make the pastry, put the flour into a mixing bowl, add the salt, butter and rub it in until the mix becomes crumb-like. Mix in just enough cold water to bring it together into a dough. If using a food mixer, It's ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours or overnight.
  • 2. Preheat the oven at 180C / 350F. Mix all the filling ingredients and season well.
  • 3. Roll out the pastry on a floured surface to about 5mm thick and cut out circles to your desired size using a plate as a reference. Divide the filling between the pastry, leaving space around the edge and top each with a dollop of butter.
  • 4. Brush the edge with egg wash, then press the edges together to seal. Crimp at the top in a Cornish like manner (see demo in our demo video)
  • 5. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.
Course: lunch
Cuisine: British

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