How to Make Cornish Pasties


Cornish pasties are spicy pastries filled with meat and vegetables. They originate from Cornwall in England and have been eaten for centuries. They make a great addition to a main course or can be eaten alone as a snack.

Things You'll Need

  • For the pastry
  • 8 ozs self raising flour
  • 5 ozs lard or shortening
  • 1/2 tspn salt
  • 1 cup cold water
  • For the filling
  • 4 ozs minced beef or minced lamb
  • 2 ozs raw potato, grated
  • 1/2 oz raw onion, grated
  • 1 beaten egg
  • 1 pastry brush
  • Large mixing bowl
  • greased baking tray
  • rolling pin

How to Make Cornish Pasties

  • To make the pastry mix the flour and salt together in a mixing bowl.

  • Chop the shortening into small cubes and mix with the flour using a knife.

  • Mix into a stiff dough by adding a little water at a time as necessary.

  • Turn on to a floured surface and roll out to about 1/4 inch thickness. Cut the pastry into six, evenly sized round pieces using a saucer.

  • Mix together the meat and onions and place a couple of spoonfuls in the center of each pastry round, leaving 1/4 inch of clear pastry around the edge.

  • Wet around the edge of the pastry with cold water and fold over to seal the edges.

  • Brush over each side of the pasties with the beaten egg, and make four small slits in the top of each one to allow the steam to escape.

  • Bake in an oven at 425F for about 30 minutes.

Tips & Warnings

  • When rolling out the pastry, always roll away from you and avoid breaking any air bubbles that rise in the pastry.

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