Cornish Pasties

Cornish Pasties
1 hour

Cornish Pasties originated in Cornwall and were made by the coal miners wives as a means to bringing them lunch which was eaten from the pastry. The pastry was then discarded because it was soiled from coal hands. These days they are not as popular but rather seen as a grab and go lunchtime option of a hearty meal. What i love about these pasties is that there is no prior cooking of the fillings and also you can go wild with the various fillings that you can conjure up, such as turkey & ham, chicken curry or Moroccan chickpea. What's your favourite combination?

  • For the pastry, place the flour, salt and butter in a food processor and blend for a few seconds at a time until the butter disappears into the flour. Add the cold water and egg yolks and blitz for a few more seconds until it just comes together. Place in a bowl, cover and chill for 1 hour.
  • Preheat the oven to 180c.
  • For the filling, place all of the ingredients into a large bowl and give it a really good mix until well combined.
  • Rollout the pastry to 3-4cm in thickness and cut out circles using a saucer as your guide. Place about 2 tablespoons of the filling to the right of each pastry disk, allowing free space around the edge to fold over the pastry.
  • Whisk up the remainder egg whites with a little salt and brush the edges with the egg to make it sticky. Fold over the leaf side on top of the filling and secure the edges with your fingers. You and use a crimper or fork to decorate the edges or alternatively twist in the edges (like picture) to decorate. Brush the pastry with the egg whites and place on a baking tray 3-4 inches apart as they will expand during baking. Prod the top of the pasties with a fork to allow steam to escape during baking. Make the remainder of the pasties and bake for 50 minutes at 180c until cooked. Wait for a few minutes to cool a little before eating. Enjoy!

For the Pastry

  • 500g self raising flour
  • 1 tsp salt
  • 125g diced cold butter
  • 2 egg yolks (reserve whites to glaze)
  • 135g cold water

For the filling

  • 500g finely diced potatoes
  • 150g finely diced turnip(swede)
  • 1 onion finely diced
  • 300g minced beef or lamb
  • 1 tsp salt
  • 1 tsp ground white pepper
  • Pinch of rosemary or thyme if desired
  • 40g melted butter
  • 1 tbsp plain flour
Nut Free
soy free
mustard free