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Cornish Pasty

Cornish Pasty

Barrie Malson

Barrie Malson

Traditional meat and vegetable pastry.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
  2. Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
  3. Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
  4. Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
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Reviews

Niggle
161

Niggle

4/13/2007

I have just one problem with the recipee, it contains carrots, that's a no-no. If you can change the 2 small carrots to 1 small turnip, this is the traditional ingredient. Carrots were added by non Cornish types. The very first pasties eaten by the tin miners of Cornwall were made as a meal in one and would have the meaty mix at one end and a sweet mix at the other. The pastie was created with a ridge of pastry down it's middle because tin mining was a dangerous and poisonous trade and the miner would hold the pastie by it's ridge which he would then throw away so as not to poison himself.

BANGER5
58

BANGER5

1/16/2008

I am from Wisconsin and when I was a girl we used to go up North and visit the old minning areas and you know the stoy of the Pasty. The minors used to take them into the mine with them so they could just pull them out of their pocket and have a good meal while they were working. Anyway I didn't really like the pasty they were very dry and didn't have a lot of flavor. I remember the shell being very dry. But these are very very good,the crust is light and flaky. And it was a great compliment to the meat and vedges on the inside. I used stu meat and that worked out great. `Thanks for the great recipe it brought me back to my childhood and better.

DESCDS
58

DESCDS

8/25/2003

we tried this last night (my boy and me ) and exchanged the beef for cornbeef from a can and we was plesantly surprised with the end results. We had all the ingrediants in the house and the recipe makes alot more than the authors suggested 6 servings. Most enjoyed and my family are happily eating this recipe now :) my thanks to the author .

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