Cornish pasties

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• dogsdinner

  2008-09-23 17:23:13.028331

  dogsdinner rated and commented on this recipe

  

  These are really tasty served hot, but also great for taking on a picnic. I always have trouble with my pastry falling apart when I roll it out - possibly I don't add enough water. I used Trex in place of the lard, and it was fine.

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• RubberMan

  2008-09-25 09:06:01.147883

  RubberMan commented on this recipe

  I make these quite often for the mrs to take to work for lunch. Instead of meat and veg I use cheese, ham and bacon for the filling with a little chille powder and chives thrown in for good measure (she's Portuguese so always likes a kick) Same method of making them and taste great zapped in the microwave the day after.

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• Gayns

  2008-09-26 13:39:49.450592

  Gayns rated and commented on this recipe

  

  I have been waiting for these to come on the GF website since making them from the Sept issue as they are absolutely gorgeous and really easy to make. My husband keeps asking for more! I found that they come up very big so tend to use a side plate as a template and make double the amount instead of 4 large ones. I have made them twice now and freeze the 6 that are left. I did use a little less blk pepper but they are a great sunday lunch dinner as well as pack up. Also I was very pleased with myelf as i don't usually attempt pastry but it worked out great!!!!

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• pauline

  2008-09-27 13:39:26.811413

  pauline rated and commented on this recipe

  

  I made these with my young mothers group we used cooked minced beef, they loved them and was amazed how easy they were to make

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• littlemisshappy145

  2008-09-27 22:32:28.007679

  littlemisshappy145 rated and commented on this recipe

  

  its a really good standard recipe, however i found it very dry and needs a gravy in the filling. Next time im going to make it, ill try adding gravy as the filling is dry. WARNING: THESE ARE MONSTERS!! absolutly HUGE!!

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• dwynwyn

  2008-10-03 12:25:26.488959

  dwynwyn rated and commented on this recipe

  

  I found the filling too dry and not enough pepper, but a great starting point. Made me realise how easy to make pasties are and made my boyfriend's day.

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• Gbobs

  2008-10-07 10:40:17.441469

  Gbobs rated and commented on this recipe

  

  these are absolutely the best cornish pasties in the world! Totally delicious without a doubt will make again.

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• Samantha_crosdil

  2008-10-12 21:50:07.755953

  Samantha_crosdil commented on this recipe

  i really look forwads to making them i printed of the recipe and havnt had time to make them yet!

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• Paulwo

  2008-11-08 12:05:17.358304

  Paulwo commented on this recipe

  The ingredients are fine but we don't bother with all that trimming with a plate bit to start with. Put the filling on one side and not in the middle. Start with a potato in one hand and knife in the other and shave off slithers onto the pastry as you go, then do the same with the onion and turnip (turnip-swede its all turnip down here.). Season. Put the meat on top to finish. Add a bit of butter if you like it richer. If you are going top have it cold later on, add a bit of chopped parsley. brush with water around the edge and fold over and then trim. (mush together the offcuts and to make an egg pasty for crib). Then crimp along the side. Use cooked mince, microwaves, chili, carrots etc at your peril of getting a visit from Trelawny's Army.

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• fatbastard

  2009-01-17 12:25:38.763458

  fatbastard rated and commented on this recipe

  

  these are absolutely massive! and delicious... we were rebels and added some indian spices such as cumin, garam masala, chili powder + turmeric etc... fantastic, will definitely make again. <a href="http://www.flickr.com/photos/rebelsquare/3197714830/">pasties</a>

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• Robyn

  2009-01-20 08:20:35.438061

  Robyn rated and commented on this recipe

  

  made these for my boyfriend over the weekend- changed a few things... i.e. i used diced steak and cooked this with the vegetables in a pan for about 30mins before putting in the pastry. Also had a little bit of gravy in them because i didnt want them to be dry. I tried one (i dont like pastry) BUT they were awesome! Also got a txt from boyfriend at lunch time monday morning saying thank you- so they must be good!!

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• 33_hertz

  2009-01-21 23:12:43.221437

  33_hertz rated this recipe

  

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• Mary

  2009-04-22 17:42:54.470256

  Mary commented on this recipe

  My mother-in -law in Plymouth made the most amazing pasties and only ever used skirt which always gave a great gravy when the pasty was cut open.

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• jacqueline ibiza

  2009-04-23 09:15:47.229087

  jacqueline ibiza commented on this recipe

  Been looking for a good cornish pasty recipe for ages, this is perfect thanks.

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• cookie1

  2009-04-26 08:13:36.719199

  cookie1 commented on this recipe

  Very nice. These brought back many childhood recipes. I didn't use lard (for health reasons) and I left out the swede and used turnip.

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• cookie1

  2009-04-26 08:14:09.78138

  cookie1 rated this recipe

  

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• mirage1

  2009-05-21 16:14:56.117602

  mirage1 commented on this recipe

  is there any alternative to using lard

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• jocrow

  2009-08-04 15:39:19.211373

  jocrow commented on this recipe

  Fantastic Recipe - the best pasties I've ever made. Found the pastry hard to work so will crimp on the side next time rather than the top! The results when finished were brilliant, Pastry is really short and cumbly. Very well received by happy Husband, Dad and Son who all consider themselves Pasty Experts and all whom have vase experience in the consumption of Pasties. The recepie has been passed on to many and I keep getting asked when I am making more!

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• jocrow

  2009-08-04 15:42:22.603878

  jocrow commented on this recipe

  Use the Lard - it makes this recipe and in small doses it's not a bad thing. People think nothing of using goosefat at Christmas on roast potatoes as a treat so think of it like this and use it in your pasties and you will be amazed the difference it makes to your pastry. Thinking of roasties I do use a dollop of lard in my roast potatoes to us it up and it is fantastic as makes them really crispy. Embrace Lard !

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• JennaJJ

  2009-08-07 16:02:21.566586

  JennaJJ rated and commented on this recipe

  

  Ok but I thought they were very dry, I was going to put gravy in but they were for my husbands packed lunch so it would of been cold... any suggestions?

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Ingredients

FOR THE PASTRY

• 125g chilled and diced butter
• 125g lard
• 500g plain flour , plus extra
• 1 egg , beaten

FOR THE FILLING

• 350g beef skirt or chuck steak, finely chopped
• 1 large onion , finely chopped
• 2 medium potatoes , peeled, thinly sliced
• 175g swedes , peeled, finely diced
• 1 tbsp freshly ground black pepper

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Difficulty and servings

Makes 4

Preparation and cooking times

Prep 25 mins

Cook 55 mins

Ingredients

FOR THE PASTRY

• 125g chilled and diced butter
• 125g lard
• 500g plain flour , plus extra
• 1 egg , beaten

FOR THE FILLING

• 350g beef skirt or chuck steak, finely chopped
• 1 large onion , finely chopped
• 2 medium potatoes , peeled, thinly sliced
• 175g swedes , peeled, finely diced
• 1 tbsp freshly ground black pepper

Per pasty

1174 kcalories, protein 34g, carbohydrate 114g, fat 68 g, saturated fat 35g, fibre 6g, sugar 7g, salt 1.96 g

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