Cornish Pasties

Total Time:
1 hr 20 min
30 min
30 min
20 min

6 Cornish meat pasties, serving 6 as a light lunch

  • For the Short-crust Pastry:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons confectioners' sugar
  • 1 teaspoon salt
  • 3 ounces cold, unsalted butter, cut into pieces
  • 4 ounces lard or vegetable shortening, cut into pieces
  • 1 egg yolk
  • 6 tablespoons cold water
  • For the Filling:
  • 10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice
  • 1 small onion, very finely chopped
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small Idaho potato, cut into 1/4-inch dice
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 egg, lightly beaten
  • For the pastry:
For the pastry:

Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.

Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.

For the filling:

Preheat the oven to 400 degrees F.

Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

*Chef's Note: If you find that the pastry breaks when you try to roll it out, simply gather it together and add a bit more water and knead lightly so that it comes together in a smooth ball. Allow to rest briefly then try again. This pastry is delicate but worth the extra effort.

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3.5 23
No sugar. No carrots. No egg yolk. No carrot. No egg. No slits cut in the top of the crust. No green stuff (what ever that is in the picture - parsley?) scattered on. At least you didn't put gravy. These are to be taken down into the mines. They were eaten cold. Cold gravy is nasty. Cornish pasties are pretty specific. I was taught by my Cornish grandma. item not reviewed by moderator and published
Sorry, this is an Irish Pasty. Cornish Pasties have rutabaga instead of carrots. item not reviewed by moderator and published
This is an excellent take on a pasty. No, it is not traditional; but, seeing as I detest rutabagas this is much nicer for me. Just FYI for anyone trying this recipe I would suggest adding some bacon. item not reviewed by moderator and published
The crust is excellent. The filling is dry but ketchup solved that problem. I made 3 (1/2 recipe for two and it wasn't enough (It is so good! Everyone wanted more. I will make the entire amount next time. I plan to experiment with chicken, pork or lamb fillings. I may try fruit fillings but I would cut the salt by at least half. I baked the crust scraps coated in cinnamon and sugar. The salt is too much in the cinnamon scraps but not in the meat pasty. item not reviewed by moderator and published
I really like these Cornish. I made some changes, I cooked the filling first before I bake the crust. Also I replaced the potato with celery and I baked the pie in 400 degrees F oven for 20 min. Defiantly I will make this again. item not reviewed by moderator and published
I've made this recipe several times for my husband and also served it to guests. My filling turns out just fine, not dry at all (though I am using chuck as the recipe says and I get my meat from a very high quality butcher. The crust is tender and flaky, which some have taken issue with. I just figure I'm not going to put the pie in my pocket and take it into a mine so it doesn't matter if it's as substantial as a traditional pastie crust. It's a delicious meal whatever you want to call it. item not reviewed by moderator and published
Hubby says this one is a keeper!!! The crust was so tender and flaky. The filling was great, I did however substitute sirloin for the chuck and beef boullion granules for the salt. The filling was a tad dry as others have said but it's still a keeper. item not reviewed by moderator and published
I got raves on the crust but the filling wasn't quite as moist as my family likes. It could have been because I used ground beef instead of chuck steak. I also added mushrooms. There were only crums left. item not reviewed by moderator and published
The filling is quite good but the crust is a thing of BEAUTY! item not reviewed by moderator and published
What is confectioners sugar doing in a pastry recipe for a savoury dish like a pasty? This is NOT a Cornish Pasty description! Maybe a pasty or turnover! Believe me! I've lived in Cornwall (and now Michigan and the traditional pasties had no sugar, no carrot (some might, perhaps, but it's not common and some parsley with the (skirt beef, onions and potatoes. In some cases, one end might be apples or other seasonal fruit. The picture isn't correct either. The crust should be crimped around the side, not over the top (because you don't know how to to give a 'handle' for the miner to hold with their dirty hands! That was given to the mine ghosts or 'knockers'... Let's not lose sight of the correct meal here, just because Emeril has his name on it! item not reviewed by moderator and published
"Cornish" pasties do not have bacon. They had some lard. Butter would be an ok replacement for the lard. Rutabagas are optional. Carrots do not go in Cornish pasties. item not reviewed by moderator and published
This recipe and your changes both make them not Cornish. Cornish pasties are very specific. Anything else is some kind of meat pie. item not reviewed by moderator and published
Calm down. No one ever claimed this was a traditional recipe, this is Emeril's version after all not everyone likes the traditional filling. Personally I enjoy the crust, it doesn't need to have the "handle" as I personally will not be going down a mine. If you're really looking for a "traditional" recipe I would suggest going out and finding a nice old Cornish cookbook. item not reviewed by moderator and published

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Cornish Pasties

Recipe courtesy of Robert Irvine