Cornish Pasties

Originally Cornish Pasties were created so that the hard-working Tin miners of the region would have a delicious lunch. Indeed the distinctive crimped edge was rumoured to have been there to avoid getting dirty hands on their food.Our family have some what of a checkered history with the Cornish pasty however. On a summer holiday my dear brother was tucking into one when he was dive bombed by a hungry seagull. Not only did he lose his lunch but from there started a mortal fear of picnics which lasts till today.This recipe is somewhat of a traditional one containing beef, turnip, onion and potato. They are fantastically easy to make, tasty and great as savoury snacks with a little side salad.

Cornish Pasties


  • 1lb Beef steak mince
  • 8oz White onion
  • 8oz Turnip
  • 8oz Waxy potato
  • White Shortcrust Pastry
    • 1lb Plain Flour
    • 4oz Butter
    • 4oz Stork

Start by making the pastry. This is very simple and I’ve covered it in multiple previous blogs.In short, measure out the flour, butter and stork and rub together. To this add cold water until the mixture comes together to form a ball.

A handy tip is to make the pastry when the butter is cold and use cold water. This makes the pastry more flaky when you come to taste the pasty later.To make the filling, finely chop the onions into small cubes. This is important as the filling goes into the oven raw and is baked in the pasty. So the smaller the better.Secondly, peel the waxy potatoes. I didn’t have any in the kitchen at the time, so used some of the new potatoes with the skin removed. Again cut into small cubes.Lastly peel the turnip and cut into cubes. Combine all the ingredients with a liberal helping of salt and pepper. I added a little less pepper than normal, but remember this is one of the main tastes so go wild if you love it.With the filling made and the pastry well rested, roll out the short crust to around the thickness of a pound coin.Cut out circles from the pastry, use a plate as a guide and aim for the size you want to eat. I’m make these as savoury snacks for the tea room, so the size of a side plate is perfect.Make the pasties by taking a disk of pastry and brushing the edge with water. Add a generous helping of filling to the centre and spread along the middle.Form the distinctive shape of the pasty by drawing the disk together along the midline and crimping together between your fingers.Lastly brush with a beaten egg and transfer to a greased breaking sheet.Cook in the middle shelf of an Aga (around 180C) for 45 mins.

Let’s Eat

Serve with a little side salad, some chutney and a few crispy potatoes.IMG_4891I would say have with a nice beer, but for the tea room a shandy will do just as well.