Nana's Cornish Pasties

    1 hour 30 minutes

    These pasties are made with lard, as it makes a rich flavoured shell. You will need 12 small pie dishes for these pasties or you'll have to make them in batches.

    38 people made this

    Serves: 12 

    • 4 cups (500g) plain flour
    • 1 teaspoon salt
    • 500g lard
    • 1 cup (250ml) cold water
    • 1/4 cup vegetable oil
    • 1 onion, finely diced
    • 5 carrots, diced (optional)
    • 2 swedes, diced
    • 450g lean been mince
    • 450g pork mince
    • 10 spring onions, chopped
    • salt and pepper, to taste
    • 125g butter
    • 2 tablespoons milk

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Place flour and salt in a large bowl. Mix well then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
    2. Heat a large saucepan over medium-high heat. Add vegetable oil, then onions. If using carrots and swedes, add them now. Saute vegetables until soft, about 10 minutes.
    3. Add beef mince, pork mince and spring onions to frying pan. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 200 degrees C.
    4. Divide dough into 12 portions and roll out each one to fit a pie dish.
    5. Place a pastry circle in a pie dish. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
    6. Bake in preheated oven for 45 minutes or until shell is golden brown.
    7. Pastry


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    Reviews in English (30)


    I am sorry, this is not a Cornish Pasty – it should be titled a ‘Meat Pasty’. It may be delicious (it certainly looks delicious) but a Cornish Pasty uses Beef Skirt and no other meat – certainly not pork! The vegetables should be JUST potato, swede (possibly a carrot if you can't find swede), onion (large white) and nothing else! No pre-cooking or frying, vegetables are thinly sliced, mixed with the raw beef skirt, popped onto the pastry disc with a nob of Clotted cream, crimped and baked. The Cornish get very protective about their pasties, The Cornish Pasty has even been given Protected Geographical Indication (PGI) status.  -  29 Aug 2011  (Review from Allrecipes UK & Ireland)


    I only wanted to make 6 pasties, so I cut the flour, H20 & shortening in 1/2 (2 cups flour & 1 cup shortening); then to make it low fat, I used 1/2 cup nonfat sour cream & 1/2 cup crisco instead of 1 cup of lard. For more flavor, I added 2 cloves fresh,minced garlic to the dough. This dough is great, very easy to work with! I used potatoes, carrots & onions for the filling, sauteed in chicken broth & added dill & cumin to that. I used leftover beef made in a crockpot & used juice from that to make a gravy for over the top....delicious!  -  01 Jan 2005  (Review from Allrecipes USA and Canada)


    These are terrific. Even my 6 & 10 year old loved them - they each ate 2 and they're really large! I substituted some potato for half the rutabaga so they wouldn't taste it - but I did!  -  26 Mar 2003  (Review from Allrecipes USA and Canada)