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Traditional Cornish Pasty Recipe

For centuries the pasty was the midday meal of Cornish miners. The pastry envelope contains a filling of vegetables, meat or poultry.

Serves 4


  • 225g shortcrust pastry
  • 170g stewing beef
  • 2 grated potatoes
  • 1 small turnip, grated
  • 1 finely chopped onion
  • Salt and black pepper
  • 113g  unsalted butter
  • 1 egg

1. Trim any excess fat from the beef and cut or scrape the meat into paper-thin slices with a sharp knife. Mix the meat with the vegetables.

2. Roll out the pastry, about 1/4 inch thick, on a lightly floured board and, using a large saucer as a guide, cut out four circles. Pile the filling in the centre of each pastry circle. Season with salt and pepper and top with a knob of butter.

3. Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling. Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.

4. Cut a small air vent in the side of each pasty. Brush the pasties with the lightly beaten egg and place them on a greased baking tray.

5. Bake In the centre of a pre-heated oven at 215°C for 10 minutes, Reduce the heat to 175°C for 30 minutes.