The original Cornish pasty

Caroline Yates' traditional pasties from south west England are delicious eaten hot or cold and makes a great lunch, supper or picnic dish
The original Cornish pasty
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 225 g lean skirt of beef, very finely diced
  • 1 large potato, finely diced
  • 1 large onion, finely diced
  • 1 turnip or swede, finely diced
  • 225 g shortcrust pastry
  • 1 egg, beaten


1. Preheat the oven to 180C/gas 4

2. In a large bowl, mix the meat with the potatoes, onions and turnip or swede and season well with salt and pepper.

3. Divide the dough in two and roll each into a circle about 0.5cm thick on a lightly floured surface.

4. Divide the filling equally between the two rounds, leaving a 0.5cm space at the edges.

5. Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.

6. Place on a baking tray, brush with beaten egg and bake in the middle of the oven for 45-60 minutes. Eat hot or cold.

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