Cornish pasties

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• Normandie

  16 August 2009

  Normandie commented on this recipe

  I was extremely disappointed in this recipe. They were very dry and tasteless and even as an experienced cook I can think of no way that one could change the recipe to make it better.Certainly not one to add to my binder.

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• khitajrah

  10 September 2009

  khitajrah rated and commented on this recipe

  

  Used lamb mince and added a splash of Worcestershire sauce. 9 year old rated them 4 stars, my OH rated them 2 and asked for me to please not put the extra one into his lunchbox, thanks anyway. I rated the 3 stars as they reminded me of my mother's cooking as a child. They were incredibly dry but I will make them again, next time simmering the mixture in with some stock to make a gravy first.

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• poppit cakes

  22 September 2009

  poppit cakes rated and commented on this recipe

  

  These are very yummy just like the real thing. I made 8 small ones and the whole family loved them!

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• Laura

  13 October 2009

  Laura commented on this recipe

  Does anyone have any ideas of what I can use instead of Lard? I live abroad and can't get it here! I might not be able to get swede or turnip. Can I use any veg in it? Thanks

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• LittleStar

  15 December 2009

  LittleStar commented on this recipe

  Haven't made these yet but have some swede to use up so will definitely have a go. Quick question though, @dogsdinner I've also had trouble with my pastry falling apart the last couple of times I made it using Trex which has never happened when I used butter, do you think it could be the Trex somehow?

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• hmandy

  18 January 2010

  hmandy rated this recipe

  

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• AndyB

  26 March 2010

  AndyB rated this recipe

  

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• Laura

  18 May 2010

  Laura commented on this recipe

  OMG - made these and almost choked to death on the dry pastry, it was similar to eating sand! Filling was tasteless - not something I'll even try again.

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• georgia

  17 June 2010

  georgia commented on this recipe

  do I need to cook the filling ingredients before I put them in the pastry.

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• Hannah89

  21 June 2010

  Hannah89 rated and commented on this recipe

  

  This is a rubbish recipe. The pastry was very dry and the filling was boring. Nothing like a cornish pasty. Will stick to the ones from gregs!

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• Charlie

  15 September 2010

  Charlie rated this recipe

  

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• Granny Jen

  16 September 2010

  Granny Jen commented on this recipe

  I was taught to make Cornish pasties by an old Cornish woman who sliced the meat and vegetables very thinly and then layered them, starting with the onion, followed by the potato and finally the meat. Add a dollop of butter and a tablespoon of water and fold up. The sallt and pepper is added to the vegetables.

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• Royston

  22 September 2010

  Royston commented on this recipe

  i look forward to making these they sound great

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• smitty

  21 October 2010

  smitty rated and commented on this recipe

  

  I thought these were scrummy. I nearly broke my wrist grinding a whole tablespoon of black pepper but it was worth it! So nice and spicy. I also used minced steak and used 500g instead of 350g cos my husband prefers more meat. My 4 year old joined in and painted on the egg glaze. Even she enjoyed the resulting pasty which is quite something given that she doesn't like potato or swede!

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• Rachel

  27 October 2010

  Rachel rated and commented on this recipe

  

  Wish I'd read the reviews before making these. Unbelievably dry & far too large at their recommended size. Will be drowning remaining pasties in gravy in attempt to make them edible. On a positive note, pastry tasted ok - let down by the filling.

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• Heather

  09 November 2010

  Heather commented on this recipe

  Going to try this today but will be making the pastry with vegetable suet mix as have done similar before and works well

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• Tom_Austin

  28 November 2010

  Tom_Austin commented on this recipe

  My grandmother was Cornish and her recipe for pasties included a few knobs of butter on top of the meat and veg mix. When the butter melted it made the 'gravy' and made for a lovely moist pasty.

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• Donna D

  29 January 2011

  Donna D rated and commented on this recipe

  

  I use ready made pastry, usually flaky. I also slice all my veg thinly, rather than dice. Before you seal up your pasties add a few small nobs of butter along the filling, & a light dusting of flour. This makes the gravy & stops the dryness. Also, all true Cornish know that you do not cook filling before making the pasties... Yummy - making these for lunch!

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• catpear

  05 February 2011

  catpear commented on this recipe

  I totally love this recipe. Totally reminds me of pasties I had when I was younger. I always crumble an oxo cube or 2 into the filling before putting it in the pastry. The pastry is very very short and does need to be handled carefully but its totally delicious. I always make 2 or 3 times the amount and freeze until I want them.

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• catpear

  05 February 2011

  catpear rated this recipe

  

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http://www.bbcgoodfood.com/recipes/7776/

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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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