Easy Cornish pasty recipe, which is ideal for when you can’t get to Cornwall for the real deal! Bursting with savoury goodness and encased in a golden pastry crust, these handheld delights are a true taste of British tradition. I do love a good Cornish Pasty, not those awful things you find in a fridge section of a petrol station. If you ever do one food experience in your life, make sure you head to Cornwall to have a proper one. You wont be disappointed.
I have made this recipe for Cornish pasties as easy as I can, by letting you use ready made shortcrust pastry. However you can use my shortcrust pastry recipe (using butter), should you wish to make your own. Traditionally most Cornish pasties are made with lard in the pastry, but that is something that many people don’t place in their fridge anymore. Also there are variations. Some Cornish pasties have some carrot and others don’t. Others slice their vegetables and others dice them. Some crimp along the bottom, some crimp up top. We could be here talking about the different variations of Cornish Pasties and what makes a traditional Cornish Pasty all day.
What is most important, is that you enjoy them! These Cornish pasties are perfect for picnics, lunch, or for dinner. Share the love by serving them up with a dollop of your favourite chutney or a side of crisp, fresh salad.
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Easy Cornish Pasty recipe
- Total Time: 1 Hour 5 Minutes
- Yield: 6 1x
Description
Easy Cornish pasty recipe, which is ideal for when you can’t get to Cornwall for the real deal! Bursting with savoury goodness and encased in a golden pastry crust, these handheld delights are a true taste of British tradition. I do love a good Cornish Pasty, not those awful things you find in a fridge section of a petrol station. If you ever do one food experience in your life, make sure you head to Cornwall to have a proper one. You wont be disappointed.
I have made this recipe for Cornish pasties as easy as I can, by letting you use ready made shortcrust pastry. However you can use my shortcrust pastry recipe (using butter), should you wish to make your own. Traditionally most Cornish pasties are made with lard in the pastry, but that is something that many people don’t place in their fridge anymore. Also there are variations. Some Cornish pasties have some carrot and others don’t. Others slice their vegetables and others dice them. Some crimp along the bottom, some crimp up top. We could be here talking about the different variations of Cornish Pasties and what makes a traditional Cornish Pasty all day.
What is most important, is that you enjoy them! These Cornish pasties are perfect for picnics, lunch, or for dinner. Share the love by serving them up with a dollop of your favourite chutney or a side of crisp, fresh salad.
Ingredients
- 300g of beef skirt, finely diced. (If you can’t get beef skirt, try chuck steak or I’ve often used sirloin)
- 125g Swede diced (or turnip)
- 125g Carrot diced
- 200g Potato diced
- – 1 medium onion, finely chopped
- 500g Shortcrust pastry (ready made or you can make your own shortcrust pastry)
- 1 Egg beaten
- Salt & Pepper
Instructions
(If making your own shortcrust pastry, then make and chill it for 20 minutes as per my homemade pastry instructions. Other wise use ready made and bring to room temperature.)
Preheat your oven to 165°C fan, and line a large tray with baking paper.
In a bowl, mix together the diced carrot, swede, potatoes, onion, and beef. Make sure that your pieces of vegetable and meat are well diced and not left in too big chunks, as otherwise they won’t cook through properly. DO NOT season at this point, as I use a different method to ensure the correct level of seasoning.
Roll out the pastry on a floured surface and using a side plate cut round to make circular discs. The video below which accompanies this recipe explains this more. In the centre section only, place a layer of the vegetables and beef, then season with a little salt and real good grinding of pepper. Then add another layer and do the same again with the seasoning.
Then with a pastry brush get a little water and brush around the edge of the pastry. Fold the pastry over the filling, creating a semi-circle shape. Seal the edges by crimping with your fingers or by using a fork.
Place the pasties on the baking tray and then brush over the beaten egg over the pastry.
Cook in the oven for around 50 minutes.
Enjoy them as they are (great on picnics) , or with salad, chips and a good chutney!
Don’t worry if you have extra filling left. I usually bag it up and pop it in the freezer and make more up in time. You can also make and cook the Cornish pasties and freeze them too. However make sure you defrost them thoroughly, before heating through properly again.
Notes
Don’t worry if you have extra filling left. I usually bag it up and pop it in the freezer and make more up in time. You can also make and cook the Cornish pasties and freeze them too. However make sure you defrost them thoroughly, before heating through properly again.
Yield of this recipe I have put at 6, but it really depends on the size that you like to make them.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: British