Cornish pasties







Cook Time

65-70 Min


  • 175g/6oz rump steak, finely chopped
  • 1 potato, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons beef stock
  • salt and freshly ground black pepper
  • 1 egg, lightly beaten

For the pastry

  • butter for greasing
  • 275g/10oz plain flour
  • pinch of salt
  • 100g/4oz butter, cubed
  • 4–5 tablespoons iced water
  • Lightly grease a medium baking tray.
  • To make the pastry, sift the flour and pinch of salt into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water. Mix together with a flat-bladed knife or spatula, using a cutting action, until the mixture comes together in small beads, adding more water if the dough is too dry. Turn out onto a floured work surface, and form into a ball. Cover with cling film and refrigerate for 20 minutes.
  • Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak, potato, onion, carrot, Worcestershire sauce and stock in a bowl, and season well with salt and pepper.
  • Divide the dough into six portions. Roll out each portion to 3mm/1 ⁄8in thick. Using a 16cm/61⁄2in plate as a guide, cut out six circles. Divide the filling evenly between the circles. Brush the edges with the egg and bring the pastry together to form a semicircle. Pinch the edges into a frill.
  • Put the pasties on the prepared baking tray. Brush with the beaten egg, and bake for 15 minutes. Reduce the oven temperature to 180°C/ 350°F/Gas mark 4, and cook for a further 25–30 minutes until golden. Serve hot or cold.
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