Cornish Pasties: Something for the Weekend!

As promised in our St. Piran’s Day post, here’s our recipe for Cornish pasties. Well worth going the extra mile and making your own pastry, these wholesome meaty treats are traditionally eaten with your hands and are great for snacks or lunches. Serve with a side salad, coleslaw or mash and baked beans on those days when you need a lift!

Cornish Pasty

Serves 6-8
Preparation Time: 2 1/2 hours

1 tablespoon olive oil
2 medium onions, peeled and diced
2 small carrots, peeled and finely diced
2 lbs ground lamb (or beef, if preferred)
3 medium potatoes, peeled and finely sliced
1 teaspoon herbes de Provence or chopped mixed herbs
2 tablespoons Worcestershire sauce
2 pinches English mustard powder (optional)
1 egg
Salt and pepper
Double recipe of shortcrust pastry

  • To prepare the filling: sauté the onions in the oil until they are soft.
  • Add the lamb and cook for 15 minutes. Add the herbs, Worcestershire sauce and mustard. Cook on a low hear, stirring occasionally, for 1 hour and 40 minutes. Add the carrots for the last 5 minutes of cooking, stirring constantly.
  • Cook the potatoes in boiling salted water until they are tender.
  • Season the lamb mixture with salt and pepper to taste and add the cooked potatoes.
  • Preheat the oven to 350F.
  • To prepare the pastry: Toll out the pastry to a thickness of 1/4 inch and cut into rounds about 6 inches across.
  • Divide the filling equally among the pastry rounds. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
  • Brush with beaten egg and bake for 45-60 minutes, until golden brown.