Cornish Beef Pasty

    (46)
    1 hour 10 minutes

    The is the traditional meat and vegetable pasty from Cornwall. They make a fantastic lunch or snack.


    55 people made this

    Ingredients
    Serves: 6 

    • 2 small carrots
    • 2 1/8 cups plain flour
    • 1/4 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 cup butter, diced
    • 1/2 cup water
    • 560g rump steak, cubed
    • 1 onion, chopped
    • 2 potatoes, peeled and diced
    • salt and pepper to taste
    • 2 tablespoons milk

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    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 5mm thick. Cut out six circles, each about 15cm round. Do not stretch the dough.
    3. Mix meat and vegetables together and add salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pasty 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 230 degrees C for 10 minutes. Turn oven down to 180 degrees C and bake for 35 minutes.

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    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (47)

    d-kemp
    by
    2

    This recipe might be fine for any ol' pasty but I'm sorry, there are no carrots in a genuine Cornish Pasty: Skirt Steak, potato, onion and swede; but NO carrot! Believe me, I'm Cornish. Refer below and happy eating. http://www.cornishpastyassociation.co.uk/wp-content/uploads/2015/04/cornish-pasty-recipe.pdf  -  25 Apr 2016

    2

    I live in the US and was looking for a recipe from home. These turned out awesome.  -  14 Sep 2014

    by
    186

    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.  -  13 Apr 2007  (Review from Allrecipes USA and Canada)

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