Cornish Pasties


  • 1 quantity shortcrust pastry
  • beaten egg to glaze


  • 225 g braising steak
  • 1 potato
  • 1 onion
  • 225 g swede
  • 2 tbsp beef stock
  • salt and pepper

Cooking Process

  1. Make the shortcrust pastry and chill while preparing the filling.
  2. Cut the meat and potato into small cubes .
  3. Chop the onion and swede.
  4. Mix the meat and vegetables with the stock and season generously.
  5. Grease a baking tray. Divide the pastry into 4 pieces and roll each piece out to a 15 cm/6 inch circle.
  6. Divide the meat mixture between the pastry circles and dampen the edges with water.
  7. Bring the edges together over the middle of the filling and seal , making a fluted pattern with your fingertips , to form an enclosed pasty.
  8. Place on the baking tray and brush with beaten egg.
  9. Bake in a moderately hot oven for 1 hour.
  10. Serve hot or cold, with a salad and pickles.

Cornish Pasties

Bon Apetite!

Cornish Pasties