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This recipe is classed as intermediate

Rating 2.69 / 5 (68 votes)

Prep time:
20 min
Cook time:
45 min
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

Method

1. Preheat the oven to 180C/gas 4

2. 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.

Ingredients

  • 225 g lean skirt of beef, very finely diced
  • 1 large potato, finely diced
  • 1 large onion, finely diced
  • 1 turnip or swede, finely diced
  • 225 g shortcrust pastry
  • 1 egg, beaten

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Latest Comment

 

How hot should the oven be? Very nice easy recipe, to which inspired cooks can always add little touches of course Smile

EleanorR33546 EleanorR33546  Posted 01 Aug 2012 8:08 PM
 

Traditional pasties are made in layers - potato first, then turnip (otherwise known as swede) topped with meat then onion. Salt and pepper and sometimes a spoonful of water or knob of butter.

lulubell1 lulubell1  Posted 06 Mar 2012 12:25 AM
 

PhilipH52225 would you share the recipe with me.

bernadetteG99855 bernadetteG99855  Posted 05 Mar 2012 7:21 PM
 

phillipH52225 & Annepatt - care to share?

cristo3004 cristo3004 Posted 02 Jun 2011 5:45 AM
 

Sorry but this recipe is nowhere near an original cornish pastie.I have the original passed down by my great,great granma whos husband worked in the cornish tin mines.
Maybe i should go into business, just need a partner.

phillipH52225 phillipH52225 Posted 28 Apr 2011 6:07 PM
 

thanks for sharing

alokananda  sis alokananda sis Posted 28 Feb 2011 11:42 AM
 

Hmm these are gorgeous, i made them for dinner tonight and they r very filling and tasty.
Nothing like homemade!! no way!!

melissaG4043 melissaG4043 Posted 01 Oct 2009 12:01 AM
 

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?

Anonymous Anonymous Posted 24 Jun 2009 1:29 PM
 

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!

SallyannH65991 SallyannH65991 Posted 04 Feb 2009 9:41 AM
 

My Gran used to add a few ounces of chopped lambs liver and a few sprinkles of water makes them very succulent

barb9 barb9 Posted 23 Aug 2008 1:39 AM
 

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.

Annepatt Annepatt Posted 15 Aug 2008 5:35 PM