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    You are in: Home / Recipes / Cornish Pasties Recipe
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    Cornish Pasties

    Cornish Pasties. Photo by Caroline Cooks

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Halcyon Eve's Note:

    This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.

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    Units: US | Metric

    • 1 medium potato, peeled and cut into 1/4 inch dice
    • 1 medium onion, finely chopped
    • 1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
    • salt & pepper
    • 1 pinch dried thyme (optional)
    • 8 ounces flour (scant 2 cups)
    • 2 ounces cold butter, diced
    • 2 ounces vegetable shortening or 2 ounces lard, chilled and diced
    • cold water (add ice cubes to keep very cold)
    • 1 eggs, beaten (to glaze) or 1 milk (to glaze)


    1. 1
      Preheat oven to 425* F.
    2. 2
      Combine potato, onion, meat, and seasonings; mix together well.
    3. 3
      Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
    4. 4
      Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
    5. 5
      Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
    6. 6
      Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.

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    Ratings & Reviews:

    • on February 03, 2010


      The filling mix is spot on, just what I was craving. Delicious, thank you! I'll be making these for years to come.

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    • on November 24, 2011


      My husband, Mr.4 Stars, gave this one 5! Made with venison and followed directions except - added rutabaga. I know, but I had one and I have seen other pasties with them included. They were really good, made gravy to go along. These are a bit putsy for me, but I am hoping they will become faster to make with lots of practice. Thanks for a great one. Going in the keeper file. :] Messy44

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    • on October 16, 2011


      I made mine into one large pie but the flavors were wonderful. Just like I remembered.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Cornish Pasties

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 503.2
    Calories from Fat 247
    Total Fat 27.4 g
    Saturated Fat 11.8 g
    Cholesterol 76.9 mg
    Sodium 124.4 mg
    Total Carbohydrate 55.2 g
    Dietary Fiber 3.1 g
    Sugars 1.7 g
    Protein 8.9 g

    The following items or measurements are not included:


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