- from your plots to pans -






Cornish Pasties



you'll need -

  1. 450g shortcrust pastry

  2. 450g pie beef, rump of chuck steak

  3. 100g onions

  4. 100g swede

  5. 200g potatoes

  6. 1 egg

  7. salt & pepper


  • Preheat the oven to 200C (400F, gas 6).

  • Chop the onions finely, slice the potato and swede and cut into small pieces.

  • Remove any gristle from the meat and chop finely.

  • Roll the pastry and cut into 4 discs, using side plates as markers for the shape. Chill.

  • Take the filling ingredients and place in layers on one half of the pastry circles, leaving room to seal the edges and seasoning to taste as you go.

  • Brush the edges with beaten egg and fold over the top of the pastry and pinch to seal.

  • Cut a couple of  holes in the top. You can mark initials on the pastry for fun and for catering to individual tastes. (This is part of the Cornish tradition).

  • Brush the top with beaten egg.

  • Bake for 10 minutes then lower the temperature to 180C (350F, gas 4) for a further 40 minutes.

  • Cover with foil if they're browning too much.