Warming Cornish Pasties

I absolutely love a pasty. You really can't go wrong with the combination of pastry, meat, and vegetables, and the never-ending popularity of Cornish pasties just goes to prove that!

This recipe is simple, and you can scale it up to make quite a few in a batch so you have delicious pasties to hand for days afterwards. I like to warm mine in the oven for a few minutes before eating, but they're just as good cold, and make for a great snack - or serve with nice chunky home-style chips!

You can make your pastry yourself, or you can buy a block of ready made shortcrust pastry (which is what I usually do).


350g beef skirt or chuck steak, finely chopped
1 large onion, finely chopped
2 medium potatoes, peeled, thinly sliced
175g swede, peeled, finely diced
1 tbsp freshly ground black pepper
1 500g block of shortcrust pastry
A pinch of flaky sea salt
1 small beaten egg to glaze


  1. Heat oven to 220C/fan 200C/gas 7 then mix together the filling ingredients with a good pinch of a high quality, flaky sea salt and your ground black pepper and let sit to the side while you prepare your pastry.
  2. Divide your pastry into four or six pieces, depending on the size you want your pasties to be. Roll out each piece of dough on a lightly floured surface until around 0.5cm thick and trim to neaten the edges.
  3. Place equal amounts of filling on one half of each circle of pastry, leaving a margin at the edges all the way around. Fold the other half of the pastry over the filling and crimp the edges together.
  4. Lift onto a non-stick baking tray and brush with the beaten egg to glaze.
  5. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden.



More Posts

Leave a comment

Please note, comments need to be approved before they are published.