Traditional Cornish Pastie

Recipe by CarrolJ
READY IN: 1hr 15mins


  • 2
    unbaked pie crusts
  • 1
    medium potato (peeled and cubed into small cubes)
  • 1
    medium onion (chopped)
  • 1
    small rutabaga (uncooked, peeled and chopped)
  • 12
    lb of lean roast (cut into small cubes) or 1/2 lb steak (cut into small cubes)
  • 1
    teaspoon salt
  • 1
    teaspoon black pepper
  • 1
    small amount cold water


  • Add the potato, onion, rutabega, meat and spices together and mix well.
  • Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
  • Lightly dampen along the edges of the pie crust with your fingertips.
  • Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
  • Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
  • Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
  • Serve hot with brown or white gravy or serve cold without.