The original Cornish pasty
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The original Cornish pasty
- Prep time:
- 20 mins
- Cook time:
- 45 mins
- Serves:
- 2
Caroline Yates' traditional pasties from south west England are delicious eaten hot or cold and makes a great lunch, supper or picnic dish
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Ingredients
Method
1. Preheat the oven to 180C/gas 42. In a large bowl, mix the meat with the potatoes, onions and turnip or swede and season well with salt and pepper.
3. Divide the dough in two and roll each into a circle about 0.5cm thick on a lightly floured surface.
4. Divide the filling equally between the two rounds, leaving a 0.5cm space at the edges.
5. Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
6. Place on a baking tray, brush with beaten egg and bake in the middle of the oven for 45-60 minutes. Eat hot or cold.
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Latest Comment
View all comments (5)Hmm these are gorgeous, i made them for dinner tonight and they r very filling and tasty.
Nothing like homemade!! no way!!
The version I saw the other day on TV was made with suet or lard I'm sure, and was made by a nice lady from Looe Cronwall (Kernow); any ideas?
A really good TIP.... to make them juicier try one of those stock pots advertised by Marco P White...... the VEG one works really well I use two mixed in well with the filling.......enjoy!
My Gran used to add a few ounces of chopped lambs liver and a few sprinkles of water makes them very succulent
I have been cooking pasties like this for over 30 years, but mine taste much better as I season them, they are also juicier as I add some water to them before I seal them.