Cornish Pasties

"We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one."
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by Chef PotPie photo by Chef PotPie
photo by ms.susan photo by ms.susan
photo by ms.susan photo by ms.susan
Ready In:
1hr 20mins
10 pasties




  • Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
  • Using fingertips, blend in remaining flour until mixture resembles coarse meal.
  • If too dry, add up to 2 tbsp more ice water, a few drops at a time.
  • Gather dough into ball.
  • Refrigerate at least 1 hour.
  • Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
  • Stir in enough beef gravy to bind mixture.
  • Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
  • Using 5-6 inch in diameter, round cutter, cut 10 circles.
  • Preheat oven to 400°F.
  • Lightly grease baking sheet.
  • Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
  • Brush pastries with milk.
  • Arrange on prepared sheet.
  • Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
  • Serve hot or at room temperature.

Questions & Replies

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  1. I thought these were really really tasty! I used a whole lb. of ground beef, 2 large red potatoes, a large yellow onion, double spices, a few dashes worchestershire and some garlic powder... and added carrot. We made them smaller than 6" diameter, prob more about 4", which worked great because we made them as a heavy appetizer for a party and the recipe made about 25. DO NOT forget the mango chutney and make some kind of beef gravy- really adds great flavor! The dough turned out great- used a tip from America's Test Kitchen and substituted half the water for vodka= perfect!
  2. My husband is English and loves pasties, which are hard to come by in Oklahoma! I made this using premade pie crusts, and doubled the filling ingredients. I split four premade crusts in half and made eight pasties. They were terrific!
  3. I grew up on pasties being a good percent of my family are English, Great Grandparents originally went to Canada from England, and were miners. Although we also had places to purchase pasties, homemade are always a must and the best. If you have friends who have never tried one....well their loss if they never try Pasties were also known as miner hand pie. And also, if regular ground beef doesn't seem to give that yum flavor you desired, simply try substituting ground sirloin.
  4. Using raw filling as opposed to pre-cooked really did make a difference; the pasties were much juicier than I've had. However, I found the filling itself fairly bland. I added some Worcestershire sauce beforehand, but no dice. I do plan on making this again to tweak the original recipe- for example, maybe with the addition of fresh herbs and garlic instead of dried, or perhaps even a crushed beef bouillon cube.
  5. I'm a 'Yooper' and can buy the pasties, but prefer to make them myself. I've always had problems with the crust, but this crust was perfect. To cut down on the cooking time, I use frozen hashbrowns (the cubed ones). I also substituted the lean ground beef with chopped sirloin. Lots of pepper in the mix is the key to a delicious pasty and you MUST add rutabega or turnip for it to be truely authentic! Thanks for the recipe!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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