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Traditional Cornish Pasties  HT  CD  MC English  80mins


See:-   History of The Cornish Pasty

Serves 4     Hot   Cold    Beef   Main Course  Pic  Picnic   England  British  Europe


450g/16oz Shortcrust Pastry
350g/12oz Skirt of Beef Steak cut into small cubes, not minced

2 large Potatoes
1 large Onion, peeled and thinly sliced
Plenty of Salt and Pepper

Beaten Egg




1.  Preheat the oven to 220C, 425F, Gas Mark 7.


2. Peel and slice the potato and Swede into thin, small pieces about 1cm/- inch across.


3. Roll out the pastry to about 6mm/ inch thickness then using a plate as a template, cut out 4 large circles.


4. Place a thin layer of the prepared vegetables on one half of each circle, making sure you leave a 2.5cm/1-inch border along the circle edge, then place a layer of beef on top and season with salt and pepper. Repeat this layer once being careful not to have too much filling which would cause the pastry to burst during the cooking process.


5. Fold the other half of pastry circle over the filling and squeeze the edges firmly together. Starting at the right side using first finger and thumb turn the edges over to form a crimp. Repeat this process all along the edge. Brush the pasty with beaten egg. Repeat with the remaining pasties.


6. Place the pasties on a baking tray and bake for about 20 minutes then reduce temperature to 170C, 325F, Gas Mark 3 and bake for a further 45-50 minutes.  Serve hot or cold with salad.  



More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More English Recipes



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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