Cornish pasties

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• Andris Kirilovs

  27 February 2011

  Andris Kirilovs rated and commented on this recipe

  

  Absolutely classics. If the pastry is crunchy and dry - try to reduce the lard - i once tried to use no lard at all - the pastry becomes nice and tastes like bread. If the filling is dry - try to add a little mince. It will make the filling juicy.

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• sandalwood

  17 September 2011

  sandalwood rated and commented on this recipe

  

  we really enjoyed this recipe. we had been to devon and had some home-made cornish pasties and i decided to try to make them myself. i did fry the onions first, as i need them well cooked due to stomach problems, so, to make sure, i cooked them first. i used rump steak (special offer at supermarket) and i put one tablespoon of water and some slithers of butter onto the mixture before folding over the pastry. i will certainly be making them again. they were much appreciated.

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• mwanderson

  09 October 2011

  mwanderson commented on this recipe

  Good basic recipe as a starting point but these aren't truly "Cornish" pasties unless made by a Cornishman/woman and/or in Cornwall. Sounds pedantic, I know, but as a proud Cornishman I would say these are the best and closest thing to a true Cornish pasty made by a true Kernowan. Just ask my mother!

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• Donna Clegg

  15 October 2011

  Donna Clegg rated and commented on this recipe

  

  I used ground white pepper as it gave the pasty a more authentic taste and crumbled a beef stock cube into the filling, giving a beefier flavour - yummmm!

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• RUTH

  23 October 2011

  RUTH rated and commented on this recipe

  

  I make these often & they always turn out well. The method of cooking for 10 minutes at the higher temperature is very important, lard in the pastry gives the authentic cornish taste & I would never add gravy - it's a pasty not a pie!

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• Von

  19 November 2011

  Von rated and commented on this recipe

  

  Unfortunately, these pasties were so dry it was like eating sand. I had high hopes as the filling looked and smelt so gorgeous, but the finished product wasn't pleasant. The pastry was easy to make, but incredibly difficult to work with. I'll use a different pastry recipe next time, and will look at reworking the recipe to provide more moisture.

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• Sandra Smith

  22 November 2011

  Sandra Smith rated and commented on this recipe

  

  I can't comment on the pastry recipe - me and pastry dont mix - used 500g shop bought and got 6 decent sized pasties out of the filling recipe (18cm pasty mould - another cheat lol). Girls n guys this is so worth the effort of the veg/meat prep - I'll never buy another ready made pasty - ps I researched traditional pasties on Cornish websites beforehand and this is very close. Served with mixed steamed veg and gravy = 100% winner

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• honeybee

  04 January 2012

  honeybee rated and commented on this recipe

  

  As others have said these were a bit dry, though full of peppery flavour. I will follow the advice from the Cornish experts and add butter and a little water next time.

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• Ella6751

  06 February 2012

  Ella6751 commented on this recipe

  Really enjoyed the pasties, will be making them again. Thanks.

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• Diana

  08 February 2012

  Diana commented on this recipe

  I'm about to make these Cornish pasties for dinner. Reading the recipe ingredients and method I'm worried they will be far too dry. I'm going to add 2 chopped leaks and a chopped parsnip instead of swedes (we don't see too many swedes in the south of France) I'm also going to add a knob of butter on top of the filling and make a separate sauce/gravy to serve.

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• kernowkid

  05 March 2012

  kernowkid commented on this recipe

  Made these for the family on St. Pirans Day. Luvvely Guv! Try a touch of clotted cream for a nice sauce.

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• andy M

  25 March 2012

  andy M rated and commented on this recipe

  

  The filling is tasty enough but if you've ever been to Cornwall then don't use this pastry. It might be fine for a pie but it is too weak, dry and crumbly for a pasty. Lots of other recipes say to use shortening and strong flour. I will try that next time.

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• Julia Powers

  26 March 2012

  Julia Powers rated and commented on this recipe

  

  This is a great recipe, and the results are very similar to what can be bought from the best Cornish bakeries! The traditional cut to use is beef skirt (flank). The problem with dryness is largely due to the potato variety used; I prefer a waxy variety such as Roosters. Also, increasing the onion percentage will keep everything moist and tender. The Cornish traditionally put a pastry letter at one end, so that everyone can recognize their own initial; the lettered end is eaten last, as it is filled with apple or other fruit!

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• stephanie

  01 April 2012

  stephanie rated and commented on this recipe

  

  I used Cookeen instead of lard, pastry came out crisp and flavoursome. There was enough to make 8 decent size pasties. It's important to use the right cut of meat to get the correct depth of flavour. Beef skirt is excellent for this and very economical. Worked out about £4 for all eight pasties. Excellent recipe.

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• DaisyOlivia

  04 April 2012

  DaisyOlivia rated and commented on this recipe

  

  Even though I noted a few other people's comments to add butter and a little flour to make sure the filling wasn't dry, they were incredibly dry! Such a shame as it should work well but they were dry to the point of drinking between each mouthful. Will not be using this recipe again.

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• dizzy77

  15 April 2012

  dizzy77 rated and commented on this recipe

  

  This recipe does make loads! Using these quantities, following the tips in the reviews, I made 6 pasties + 1xpastie pie in a 2lb loaf tin to freeze. Also adjusted the ingredients slightly, I'd planned to use another recipe which I couldn't find so followed this. I used frying steak - already thin cut & cubed nicely, think it's often skirt or similar tasty cuts. I replaced the lard with beef dripping and added a knob of clotted cream (could also use butter) before sealing the pasty which definitely added moisture & richness. Not quite as wholesomely, I also mixed in a beef oxo cube to the meat/swede/spuds. They were delish, not dry at all and good cold as well as hot.

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• Donna

  12 June 2012

  Donna commented on this recipe

  Do i need to cook filling before hand?

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• poncho69

  23 July 2012

  poncho69 commented on this recipe

  any-one know how many calories each pasty would be please and how many if i used chicken n veg many thanx for your help x

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• Ringding1

  21 August 2012

  Ringding1 commented on this recipe

  Fantastic,the whole family love these,I always put equal amounts of carrot and swede,the carrot adds a little bit of sweetness,never found the pastrie to be dry(touch wood),one thing I have found,one of the past reviewers suggested a knob of butter in each before sealing,tried and defiantly recommend.I also use mince,be it beef or lamb ,the lamb with mint is beautiful,and the smell in the house when your cooking them is.......well try and you'll see what I mean.

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• Chris

  23 September 2012

  Chris rated and commented on this recipe

  

  pasty doesn't have the great flavour and texture of a great pasty, mainly being too dry. But a good place to start

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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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