very easy Cornish pasty
Member recipe

very easy Cornish pasty

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(13 ratings)

Member recipe by


Serves 1 - 4 Pasties

An easy pasty that will taste just great, ideal made in advance for lunches.

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  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 2 garlic cloves, crushed
  • 4 springs of thyme
  • 250g beef mince
  • 1 medium size potato, diced (about 7x7x7mm)
  • 1 large carrot, diced
  • 1 tbsp flour
  • 500 ml beef stock
  • salt, pepper
  • chopped parsley
  • 1/2 cup frozen peas
  • 500 g Ready roll short crust pastry
  • 1 egg, beaten


    1. Heat the oil in a large frying pan.
    2. Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
    3. When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper ) Then leave it to cool.
    4. Preheat the oven to 180C, line a baking tray with grease-proof paper.
    5. Roll out the pastry and cut into 3-4 circles of about 25cm diameter. Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
    6. Bake them in the oven for about 30 mins.
    7. Cool them and enjoy warm or cold.

Comments, questions and tips

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7th May, 2020
Brilliant recipe! And I don’t care what you call it. ;)
Bobs Kitchen's picture
Bobs Kitchen
26th Apr, 2020
I am not ‘knocking’ this recipe as I have not tried it. But after having watched ‘Inside the Factory’ where they visited Ginsters, then there is no way this should be called a Cornish pasty.
Jess Long's picture
Jess Long
8th Apr, 2020
As a cornish woman I'm outraged by this recipe
matthew church's picture
matthew church
7th Feb, 2020
A pasty maybe but most definitely not Cornish. No swede or as my Nan would say turnip (meaning swede) as a lot of older Cornish people would say. What's with carrots and peas and other unnecessary ingredients. Potato, swede, onion, skirt at minimum or if your feeling rich sirloin. All go in raw with seasoning and only cooking is done in the oven whole. As for the pastry only a rough puff pastry will do the pasty justice.
Dawn Nelson's picture
Dawn Nelson
25th Jan, 2020
Nice recipe. I made my own pasty using strong flour. Also cut circles into 21cm rather than 25cm. Got an extra pasty that way!
15th Jul, 2019
A nice easy recipe that tastes good. ThanQ
25th Aug, 2018
Definitely NOT a Cornish Pasty. The filling is cooked as the pasty cooks within it, not separately. Please take 'Cornish' off the title for it.
Anthony Cox's picture
Anthony Cox
1st Mar, 2018
I'm sure this will taste good but please remove the word Cornish as it's definitely not a Cornish pasty...
22nd Nov, 2013
Can u freeze the pasties?
10th May, 2020
Where does the parsley come in??
10th Nov, 2016
If made in advance how would you reheat them?
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