Cornish Pasty Recipe
Pastry for double crust 9" pie
250ml cooked cubed beef.
1 small potato, peeled, diced
1 small carrot, peeled, thinly sliced
1 medium onion, finely chopped
15ml [1 tablespoon] steak sauce.
1/4 teaspoon each, salt & pepper
Mix all filling ingredients
Roll out 6-6 1/2" pastry cirles
Divide filling among circles
For each pastry, bring up two sides above filling and pinch together, Crimping to make a wavy edge. Brush with egg or milk.
Place on a lightly greased baking tray.
Bake in 220oC [425oF] oven for 15 min, reducing heat to 180oC [350oF] for 30min.
Can be served hot or cold.
Makes 6 servings.
Traditional Cornish Pastie
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