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.


Cornish Pasties, St. Piran’s Day, Rick Stein & Padstow

Happy St. Piran’s Day, everyone! Today marks the national day of Cornwall! If you’re feeling a little rough around the edges after a weekend on the town, or out of town, we have just the thing for you from this most delightful of English counties. Cornish pasties are quintessential comfort food: a nourishing mixture of minced meat and vegetables encased in hot, buttery pastry. You can’t help but be filled with a new lease of life once you get one of these between ya chops.

Characterised by their distinctive ridged crust, Cornish pasties were the chosen lunch of miners, who would hold the pastry ridge with their dirty hands, and discard after eating.

This also allows us to introduce one of our Great British food heroes. Rick Stein is a seafood chef and familiar face on British television. Passionate and unpretentious, you can’t help but be reminded of a favorite uncle as you watch him put together the perfect fish supper.

Rick Stein with his loyal Jack Russell Chalky, who accompanied him on his travels. Sadly, Chalky passed away in 2007.

After traveling the world through his numerous TV shows, he set up shop in the quaint Cornish village of Padstow, where he had spent childhood holidays. This loyalty served him well, as he now owns a seafood restaurant, a fish and chip shop, a cookery school, a fishmongers, and a patisserie and the town has been dubbed “Padstein”! If you ever find yourself in Cornwall, it is well worth going out of your way to try one of his famous Cornish pasties.

The picture-perfect Padstow harbor

We found this great video of “Cornish Nan” demonstrating how to make an authentic Cornish pasty. We’ll publish our recipe for these delightful morsels on Thursday, but if you can’t wait until then, we’ll be more than happy to deliver you one for lunch, or dinner. The pastry and filling are all handmade, and the final product is utterly delicious – if we do say so ourselves! Find us on Seamless, or give us a call on 212-989-9735.