Authentic Cornish Pasties

"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."
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve photo by Halcyon Eve
Ready In:
1hr 15mins


  • 1 medium potato, peeled and cut into 1/4 inch dice
  • 1 medium onion, finely chopped
  • 12 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)


  • Preheat oven to 425* F.
  • Combine potato, onion, meat, and seasonings; mix together well.
  • 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).
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. The filling mix is spot on, just what I was craving. Delicious, thank you! I'll be making these for years to come.
  2. 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
  3. I made mine into one large pie but the flavors were wonderful. Just like I remembered.
  4. Super hearty and what a lunch treat! Use some diced cooked pork and added carrots. Don't think that made a bit diff to the outcome. Will make again and freeze some. BTW, I put your initials on the a salute to the chef! Made for Prop It Up! in Cooking Photos.
  5. I was brought up in Somerset just east of Cornwall in England This is great but to get the authentic taste to add a little cinnamon, nutmeg, allspice, (these spices balance out the sweetness of the carrots, and rutabaga (called Swede in England) try it with rough puff pastry as some prefer it to shortcrust. Although the true miners used to use shortcrust pastry and cooked it over a coal fire on their shovels


  1. Add a little cinnamon, nutmeg, allspice, carrots, turnip, and rutabaga but keeping it 25% vegetable and 75% meat



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