Cornish Pasties
Cuisine: British
Author: Kitchens
  • 350 g (12 ounces) chuck or blade steak
  • 100 g (4 ounces) raw potato, peeled and diced
  • 1 small onion, skinned and chopped
  • 3 Cups (350 g) shortcrust pastry made with 350 g (12 ounce) flour etc
  • salt and pepper
  1. Cut the steak into small pieces,add the potato and onion and season well.
  2. Divide the pastry into four and roll each piece into a round about 20 cm (8 inches) in diameter.
  3. Divide the meat mixture between the pastry rounds, damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers.
  4. Place on a baking sheet and bake in the oven at 220 degrees C (425 deg.F) mark 7 for 15 minutes to brown the pastry, then reduce the heat to 170 degrees C (325 deg. F) mark 3 and cook for a further hour.
  5. Serve hot or cold.
Cornish pasties originated as a portable lunch for farmers, fishermen and tin miners at work. Housewives of the workers would make one pastie for each member of the house; marking their initials on one end of the pastry. Cornish pasties do vary slightly in content in different parts of Cornwall, and also across the country where they are well known; Bedfordshire, for instance, where they put fruit in one end of the pasty to make a dessert called 'Bedfordshire Clangers'. Cornish pasties can be made with a prime cut of meat, such as rump, however, blade is often used instead due to the high expense of using rump.
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