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How To Make A Cornish Pasty

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How To Make A Cornish Pasty
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Cornish Pasty Recipe. This famous, enclosed meat pie originates from Cornwall in the south of England. It is filling and absolutely delicious served warm at lunch or as a snack. Enjoy our Cornish Pasty recipe. Enlarge Cornish Pasty Recipe. This famous, enclosed meat pie originates from Cornwall in the south of England. It is filling and absolutely delicious served warm at lunch or as a snack. Enjoy our Cornish Pasty recipe.
Serves:
2
Preparation Time:
20 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 10 minutes
Oven Temperature:
230° c  -  450° f

Step 1: You will need ….

  • 250 g short crust pastry
  • 180 g lamb, chopped very finely
  • 55 g potatoes, chopped very finely
  • 30 g turnip, chopped very finely
  • ½ an onion, cut very finely
  • 25 ml cold water
  • 1 egg, beaten
  • salt and pepper
  • 1 pastry brush
  • 1 baking tray
  • 1 bowl
  • 1 knife
  • parchment paper

Step 2: Preheat the oven

Set the oven to 230ºC (450ºF/ gas mark 8).

Step 3: Mix the ingredients

Into a large bowl add the meat, onion, turnip and potatoes. Season with salt and pepper, add the water and mix together with your hands.

Step 4: Cut the pastry and fill

Unroll the pastry and slice it into two halves. Spoon roughly 4 tablespoons of the meat mix into the centre of each half.

Step 5: Fold into pasties

Fold the pastry over from left to right on each pasty. Turn the pasties around and gently push the edges of the pastry together with your fingers, sealing them well. Set to one side.

Step 6: Line the baking tray

Place a large rectangle of baking parchment onto the baking tray, followed by the pasties.

Step 7: Brush with egg

Using a large knife, make two diagonal slits in the pastry, to help the pasties breathe. Using the pastry brush, generously brush with the beaten egg.

Step 8: Bake

Place the tray into the centre of the oven and leave to cook for roughly 10 minutes or until the pastry is a light golden brown. Turn the oven down to 150ºC (300ºF/ gas mark 2) and cook for a further 40 minutes. Remove after this time.

Step 9: Serve

Serve the pasties hot or cold for lunch or a filling snack.
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Tips & Comments
  1. krisdl

    Wow this is awful, please do not follow this recipie if you wish to make Cornish Pasties, http://www.greenchronicle.com/connies_cornish_kitchen/cornish_pasty.htm follow this, omg i can't believe this video is supposed to be a cornish pasty.

  2. CousinJenny

    Absolute junk description ... this is NOT a Cornish pasty! (Good Grief!)

  3. Steven_Brand

    well i like pasty can one of you all give me a good reciepe

  4. mandyb

    This is probably the worst version of a Cornish Pasty recipe that I have ever seen. As a cornish woman with cornish ancestry, I feel this is totally misleading and misrepresents the true cornish pasty. The ingredients are wrong and it is also put together incorrectly, it is the furtherest recipe from the true cornish pasty ever!

  5. 22nicejugs

    I used pig in mine - horrible, but that's all I had, and no-one can make their danged mind up about the meat, anyway...

  6. stanlatus

    Being a true Cornish maid I can tell you that any one south of the Tamar would throw that lamb and potato pie straight down a mine shaft to be stamped on by the 'knockers'!

  7. janneroftheworld

    A proper Cornish pastie is mad up of two halves in one half you have your meat, Swede, potatoes,salt and pepper and in the other side you have a desert apple,rhubarb crumble with a big thick crust so that the miners could hold there pastie with there dirty hand and throw the crust away after

  8. Jannerfcukpig

    I've known many experts over the years beating their jaws about the humble oggie, most of it humbug. Sticking jam and clotted cream in one end as a duff, different types of meat and the schools of side crimping and top crimping. I believe the pasty started life as a thing called a fuggan which was basically a lump of unleavened dough surrounding a piece of green pork. To think that a tin miner or farmhand could afford the exotic ingredients some people mention amazes me. A pasty can contain anything, my favourite is pork and leek with stilton, I put loads of parsley in a trad oggie and the lamb vindaloo one was loved by an Indian mate. The thing that amazes me in that video tho wuz the crimping, who the hell did it.....Abu Hamza?

  9. OurCornishPastyShop

    How is this a cornish pasty. Skirt of beef, should sit across the top of the pasty, with potato swede and onions restting underneath, Try http://www.ourcornishpastyshop.com will show you how to get a real Cornish Cornish pasty

  10. GSX1402

    As Cornish as E.T. THIS IS NOT AN OGGIE, trust me as i is cornish I is!