Cornish Pasty

This is my little take on a Classic British favourite, the Cornish Pasty

Now, my apologies to the people of Cornwall, I know this is a much-held possession of yours, and any sort of change is sacrilege, but I’m not a fan of Swede, so I’ve changed the recipe a little.

When I was younger, a trip to the local bakers for a freshly made Cornish pasty was always a massive treat, and a disappointment as they had usually run out! But when you got one home, still warm, the flaky crumbly pasty and the melt in your mouth meat and vegetables were a delight. This was at a time when covered everything in ketchup, but was introduced to HP Brown Sauce by my sister, and I thank her to this day, because there is no better way to have a pasty than with a big blob of brown sauce!

Cornish Pasty

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.33 out of 5)

A succulent pasty with crispy pastry on the outside. Served hot or cold, it tastes delicious


  • 400g of Diced Beef (Beef Skirt is good, Steak is the best though!)
  • 2 Sheets of Shortcrust Pastry (If you can make your own with Lard even better)
  • 150g of Salted Butter
  • 2 Large Onion
  • 2 Large Carrots
  • 2 Large Potatoes
  • 1 Beef Oxo Cube
  • Salt & Pepper
  • 1 Egg



For the contents of your pasty cut your carrots and potatoes to small 1cm cubes


Chop onion into similar size pieces


Beef should also be of a similar size to vegetables (this allows everything to cook at the same rate)


Place everything into a large bowl and add crushed Oxo cube


Add salt and pepper (you can be heavy handed on the pepper, a pasty can take it!)


Mix the contents through so everything combined and gets seasoned


If you have made your own pastry, well done!


Roll out pastry to the thickness of a one pound coin


Use a side plate to cut a circle


Heap some of the contents onto one half of the semi-circle


Add some small knobs of butter throughout the mix


Brush some beaten egg along the edges of the pastry


Now bring edges together and using your thumb and forefinger, crimp the edges (this is done by folding the pastry on to itself and giving a slight twist with the thumb and forefinger to seal the edge)


Brush the top with egg wash (not the bottom otherwise it will stick to the baking tray


Place your pasties on a baking tray


Place in an oven at 160°c fan for 45-50 minutes


Best served Hot with HP Brown Sauce!

You Might Also Like

No Comments

Leave a Reply