Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Great to eat hot or cold.

Ingredients Nutrition


  1. In a small saucepan, cover diced carrots with water.
  2. Bring water to a boil and cook for approximately 10 minutes until tender.
  3. Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
  4. Mix in water.
  5. Roll dough out on a floured board until about 1/4 inch thick.
  6. Cut out six circles, each about 5 inches round.
  7. Mix meat and vegetables together, and salt and pepper to taste.
  8. Cover half of each pasty base with the filling.
  9. Moisten pastry edges, fold pastry over the filling.
  10. Press edges together with a fork.
  11. Transfer raw pasties to a baking tray, brush tops with milk, and make a small slit in each top to allow steam out.
  12. Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.


Most Helpful

This was absolutely terrific! The consistency of the dough was perfect and I loved all of the flavors - you could actually fill this with all kinds of things and I think it would be great. Thanks for the keeper! :)

SkyGlitter March 19, 2008

May the inhabitants of Cornwall not judge me too harshly. This was prepared WITHOUT the meat and in its place I added zucchini, parsnip and leek. For added flavor I added two cloves of roasted garlic to compensate for the meat. We thought the pastry itself was delicious, not doughy or tough. Next time I plan on making the recipe using the rump roast. Easy directions to follow but I would suggest allowing the filling mixture to cool before trying to stuff the pasty or the filling will melt the dough. I threw away my other pasty recipe. This one is much better anyway. Thanks for sharing! CG

COOKGIRl March 30, 2005

Delicious - a bit messy, but well worth the cleanup! We used to get the bst pasties in the world at a little place where we grew up - these bring back those memories. Thanks.

tkclark624 January 27, 2005

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