A Typical Cornish Pasty Recipe
- 225 gm. plain flour
- 115 gm. fat (mixture of lard
- A pinch of salt
- 225 gm. steak cut into small
- 2 or 3 large potatoes
- 1 piece of turnip or swede
- 1 onion, peeled and chopped
- Salt and pepper
- Sift the flour with the salt,
rub in the fat, and mix to a pliable consistency
with some water. Leave to rest for half an hour.
- Roll out half the pastry into
a round about 5 mm. thick (quarter of an inch).
- Peel and slice the potatoes thinly
onto the center of round to form a base for the
rest of the filling.
- Slice the turnip thinly over
the potato, then spread the beef on top.
- Add a little onion, season with
salt and pepper.
- Dampen the edge of the circle
of pastry with water to help seal it. Bring together
the edges to make a parcel with the filling in the
- There should be a neat pastry
parcel. If you do get any holes, patch them with
a little extra pastry. You can make the pastry neater
by crimping the edges. Fold over the edge to make
it slightly thicker, then squeeze tightly every
2 cms. to make a neat pattern along the edge.
- Put the pastry on a piece of
buttered paper, make a small slit on top to let
the steam brush the top with a little milk, and
put it on a greased baking tray.
- Bake it in a pre-heated oven
at 200C (gas mark 6) for 30 minutes, reduce the
heat to 190C (gas mark 5) and cook another 30 minutes.
- You can make the pastry as a
starter, by making it smaller. Use a saucer as a
template to get the size.
Pasties (from thefoody.com)
225 g. (8 oz.) blade of beef or rump
350 g. (12 oz.) shortcrust pastry
1 medium potato
1 small turnip
egg or milk, to glaze
Salt and black pepper
- Preheat oven to 220 degrees centigrade
(425 F)(gas 7)
- Cut the meat into 1 cm. (1/2
- Cut the potato and turnip into
0.5 cm. (1/4 inch) dice, finely chop the onion
- Place the meat, potato, turnip,
onion, and seasoning in a bowl, and mix well
- Roll out the pastry on a lightly
floured surface, each piece to about 15-18 cm. (6-7
- Trim using the edge of a small
plate as a template
- Divide the filling between each
- Brush the edges with water and
fold over the edges of pastry on each
- Seal well, creating a fluted
edge to the pastry
- Place the pastries on a baking
tray, flute the edge to the pastry
- Brush each of them with beaten
egg or milk
- Bake for 40-45 minutes, until
- Serve hot or cold
|12 Cornish Pasties.
4 cups flour
1 teaspoon salt
1 cup cold water
3 tablespoons vegetable
1 onion, finely diced
5 carrots, diced (optional)
1 pound ground beef
1 pound ground
10 green onions, chopped
Salt and pepper
1/2 cup butter
2 tablespoons milk
- To make crust, place flour and
salt in a large bowl. Mix well, then cut in lard
until the mixture is crumbly. Stir in water, mixing
until dough forms a ball. Allow the dough to rest
in the refrigerator while you make filling.
- To make filling, heat a large
skillet over medium-high heat. Add vegetable oil,
then onions. If using carrots and rutabagas, add
them now. Saute vegetables until soft, about 10
- Add ground beef, ground pork,
and green onions to skillet. Saute until meat is
no longer pink. Add salt and pepper to taste.
- Divide dough into 12 portions
and roll out each one to fit a 9" pie plate.
- Place a pastry circle in a pie
pan. Fill one half of the pan with meat filling.
Dot with some of the butter or margarine. Pat the
edge of the crust with water, then fold over the
other half of the crust. Trim the edge, then crimp
to seal. Make steam vents in top of the crust. Brush
with milk. Repeat process until all of the dough
and all of the filling are gone.
- Bake at 425 degrees F in preheated
oven for 45 minutes, or until crust is golden brown.
|6 Cornish Pasties
5 baking potatoes, peeled and sliced
1 cup dried rutabaga
1 pound finely
1/4 cup butter
Salt and pepper to
2 cloves of garlic, crushed (optional)
- Preheat oven to 400 degrees F
- Roll dough into four thin circles.
Arrange potatoes, onion, rutabaga, and pork over
1/2 of each dough circle. Dot with butter and season
with salt and pepper to taste. Add crushed garlic
if desired. Fold dough over the filling; pinch and
roll along the edges. Poke a few holes in the top
with a fork, and place on a lined cookie sheet.
- Bake in the preheated oven for
45 minutes, or until the top is golden brown.
|Original Cornish Pasty (Milwaukee
Journal, March 28, 1943)
3 cc. flour
1 1/2 sticks butter
(cold and cut into bits)
1 1/2 teaspoons salt
In a large bowl, combine flour, butter,
and salt. Blend ingredients until well combined, and
add water, one tablespoon at a time to form a dough.
Toss mixture until it forms a ball. Kneed dough lightly
against a smooth surface with the heel of the hand to
distribute the fat evenly. Form into a ball, dust with
flour, wrap in wax paper, and chill for 30 minutes.
1 pound round steak, coarsely ground
pound boneless pork loin, coarsely ground
2 large onions, chopped
2 potatoes, peeled
1/2 cc. rutabaga, chopped (can substitute
2 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients in a large
bowl. Divide the dough into 6 pieces, and roll one of
the pieces into a 10-inch round on a lightly floured
surface. Put 1 1/2 cups of filling on half of the round.
Moisten the edges and fold the unfilled half over the
filling to enclose it. Pinch the edges together to seal
them, and crimp them decoratively with a fork. Transfer
the pasty to a lightly buttered baking sheet and cut
several slits in the top. Roll out and fill the remaining
dough in the same manner. Bake in a preheated 350 degree
F oven for 30 minutes. Put one teaspoon of butter through
a slit in each pasty, and continue baking for 30 minutes
more. Remove from oven, cover with a damp tea towel,
and cool for 15 minutes.
Meat Pasty (Cornish Recipes: Old and
- 1 lb. shortcrust pastry
- 12 ounces raw mutton or steak
- 3 tablespoons cold water
- 6 ounces potatoes
- 1 small onion, chopped
Make the pastry and roll out to about
a quarter of an inch thick. Cut into rounds, using a
saucer or a small plate. Cut up the meat into small
pieces, rejecting anything inedible, such as gristle,
lumps of fat, or bone. Dice the raw potato and finely
chop the onion. Mix the meat, onion and potato together
very thoroughly, add salt and pepper and about three
tablespoonfuls of cold water. Place some of this filling
on one half of each circle of pastry, damp the edges
of the latter with cold water and fold over to cover
the mixture. Press the edges of the pastry together
and crimp it with the fingers to seal. Make two or three
ventilating slits in the lid, brush with beaten egg
or milk if a glaze is required, and place on a baking
tray. Cook in a hot oven (450 decrees F) until the pastry
is pale brown, then reduce the heat to 350-375 degrees
F for about 40 minutes.
Dough: 8 c. spooned flour, 1 lb. lard,
2 teaspoons salt, 2 1/2 c. ice water
Filling: 1 lb. lean beef or flank
steak. 3/4 lb. lean pork. 8 small potatoes, 1 small
turnip or rutabaga, 3 small onion. Salt and pepper to
Sift flour and salt into a large mixing
bowl. Cut in lard with a pastry blender, two knives,
or between the fingers until the mixture becomes crumbly.
Add ice water gradually to make a soft dough. The less
handling the better the crust. Dough may be made ahead
of time and placed in a bowl with a damp cloth covering
the top. For easier rolling, try this method.
Have a butcher cut meat into small
pieces. Peel potatoes, turnip and onion. Chip each into
small pieces into separate containers. Cut dough into
12 portions. Roll each separately on a lightly floured
pastry board until it is about the size of a dinner
plate. Place onion which has been finely chopped onto
crust first. Add salt and pepper to onion. Add meat,
the potato and turnip, which you may mix together. Add
a dab of butter on the top. Bring top portion of crust
over. Seal with water on the edges. Crimp and roll edges
around the bottom portion. Cut slits in the top. Bake
on a lightly greased baking sheet, leaving a little
room between pasties for even browning. Bake in preheated
425 degree oven for 45 minutes. Remove from oven and
place a clean towel over pasties. Let sit for 10 minutes
Eleanor Lanyon Pieti
- 4 cups of flour
- 1/2 pound of lard
- 1 small flank steak (1 pound)
- 3 medium potatoes
- 1 tablespoon of salt
- 1 1/4 cup of ice water
- 1 small turnip or rutabaga
- 1 large onion
- Salt and pepper, to taste
- Sift flour and salt together.
- Rub in lard quickly with finger until the mixture
- Add water gradually until a soft dough is formed.
Do not overmix.
- Gather dough together on a floured board using
the heel of the hand.
- Let stand in the refrigerator for an hour.
- Pare and chip vegetables in small slices, and
let stand separately in cold water until ready to
- Cut meat into small cubes.
- Cut dough into pieces, the number depending
upon the desired size of the pasties. This recipe
will make six, rolling the dough the size of a dinner
- Flour the board and roll the balled dough into
- First place a thin layer of turnip on the crust.
- Add a slightly heavier layer of potatoes.
- Next, the meat should be evenly distributed,
being sure to place a few pieces at the ends for
- Add a layer of thinly sliced onions, with a
few dots of butter.
- Salt and pepper to taste.
- A green onion may be used instead of the yellow
or white, along with a few sprigs of parsley.
- If you have access to real kidney suet, the
hard, white kind, a thin layer may be added in place
of the butter. A few tablespoons added to the dough
is also a real Cornish touch.
- Bring the top portion of the crust over the
bottom and seal with a crimping pastry turn, being
sure to cut 3-4 slits in the top to allow steam
- Place on a baking sheet, and bake in a 400 F
degree oven for one hour.
- Remove from the oven, and let stand for 10 minutes,
covered with a clean towel, before serving.
This recipe makes 6 servings. Almost any cut of meat
may be used other than round steak, which is too dry.
Pork may also be substituted for part of the beef.
- 1/2 pound lard
- 1 teaspoon salt
- 3 1/2 cups flour
- 1/4 cup water, or more
- 1 pound beef chuck
- 2 large onions
- 2 large potatoes, cut into
quarters and sliced thin
- Salt and pepper
- Grated turnip
- Mix the flour and salt, and add
water slowly, using just enough water to form a
dough that is slightly moist.
- Roll the dough into 4 balls.
- Roll out each pastry ball to
the size of a dinner plate.
- For each pastry, on the part
of the crust furthest from you, layer a quarter
of the potato, meat, onion, and parsley. Add salt
and pepper to taste.
- Lift the front half of the crust
over the filling.
- Lift the other half to meet the
front and press the edges together.
- Crimp the edges tightly to seal
in the filling.
- Brush the pastry with milk or
- Cut a slit at the top, near the
crimped edge, to allow steam to escape.
- Bake at 350 degrees F for one
- 1 pound of plain flour
- 1/2 pound of lard, hard margarine,
- A pinch of salt
- Cold water to mix
- Rub the fat into the flour
but not too finely. Add the salt, then add the
water gradually, until it works together into
a ball that is not too sticky. Put it aside
in a cool place.
- 3/4 pound beef (not stewing beef)
- Large raw potato
- 1 raw Swede turnip
- 1 small onion
- Salt and pepper
- Walnut-sized piece of butter
- Cut the steak into small
pieces, but don't mince. Slice the potato and
the turnip into thin, small pieces, about a
half inch across. Chop the onion finely. Dust
a work surface with flour. Roll out the pastry
to about a quarter-inch thickness. Using a small
teaplate, cut out circles. Moisten the edge
with water and support half of the pastry nearest
to you over the rolling pin. On the other half,
put a small layer of prepared vegetables, then
a layer of beef. Repeat this once, but be careful
not to have too much filling. Sprinkle sparingly
with salt and pepper, then add a small bit of
the butter. Sprinkle a dusting of flour over
the filling. Fold the other half of the pastry
which has been resting on the rolling pin and
squeeze the half circles firmly together. Starting
at the right side, while supporting the left
side with your other hand, turn the edge over
to form a crimp. Repeat this process all along
the edge. You must have a good seal. Brush the
pasty with a beaten egg to help with the browning
process, and put a small one-ince cut in the
center of the top of the pasty to allow steam
to escape. Bake in a hot oven at 220 degrees
Centigrade (425F) for about 20 minutes. Reduce
the temperature to 160 degrees Centrigrade (325F),
and cook for another 40 minutes.
|Traditional Cornish Filling
- Diced lean beef, known as a skirt in Cornwall
- Potato, sliced finely
- Turnip, sliced finely
- Onion, quantity according to taste
2003, 2004 Ken Anderson. All rights reserved.