The original Cornish pasty

Mobile version Print

On TV Tonight

  • 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
  • 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
  • 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3

This recipe is classed as intermediate

Rating 2.87 / 5 (91 votes)

Prep time:
20 min
Cook time:
45 min

Caroline Yates' traditional pasties from south west England are delicious eaten hot or cold and makes a great lunch, supper or picnic dish


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.


  • 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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


These are very good, probably deserves a 4.5/5 score. I pretty much followed the recipe exactly except I also added a knorr stock pot to the filling with a little water (I used rich beef but veg would work well too). Season REALLY WELL with pepper to get a good flavour. Will make again.

The Cherub The Cherub  Posted 20 Apr 2015 4:12 PM

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