True Cornish Pasty

Preparation Time: 30 mins
Cooking Time: 30 mins
Category: Breads, Scones & Pastries


Here is a version of the Cornish Pasty a lot of people might not have seen. The miners started eating at the meat and veg. end and finished at the sweet end. Can be eaten hot or cold. Hope you like it.


  • 900g Plain Flour
  • 4tsp Baking Powder
  • 1tsp Salt
  • 250g Unsalted butter
  • 2 Egg Yolks
  • 250ml Cold Water
  • 400g Potato, finely diced
  • 100g Swede, finely diced
  • 150g Onion, finely chopped
  • 100g Pumpkin, finely chopped
  • 100g carrot, finely chopped
  • 300g Uncooked Beef , finely chopped or minced.
  • 2 small Apples
  • Salt and black pepper


  • Step 1To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a bowl and rub through fingers till it forms crumbs.
  • Step 2Slowly add the water until a ball of pastry appears
  • Step 3You may not need all the water.
  • Step 4Wrap the pastry in cling film and leave it to chill in the fridge for an hour.
  • Step 5To make the filling: Dice all the veggies into about ¼” cubes.
  • Step 6Cut the meat up to about the same size.
  • Step 7Mix meat and veggies in a bowl and season with salt and pepper.
  • Step 8Cut the apples into thin slices.
  • Step 9Roll out pastry and cut into rings using a plate as a guide.
  • Step 10Fill with the meat and veg. on one end and apple the other.
  • Step 11Fold over the pastry and crimp with fingers.
  • Step 12Paint with milk and bake in camp oven for about 30-40 min. at 180 deg.
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