Traditional Cornish Pasty 

This dish is loved by every Brits or expats living in the UK and it’s my personal favourite! 😋 ❤ It’s not something I would make every day but certainly as a good treat for the whole family! 🙂

Toddler J loved it and Lilbro just ate the pastry. lol 

You can tell that the first pasty didn’t look so good! 😂 I got better after the 3rd one. 😁.

There are 2 ways of crimping but both are traditional ways of crimping the pasties. 

1) half moon 
2) bring both sides up and crimp on the top. 

I’ve used minced beef instead of skirt steak for easy chewing for my toddlers. 

For vegetarians, substitute meat with swede.


  • 2 sheets of store bought shortcrust pastry or make your own with my recipe below

For the pastry 

  • 1 3/4 cups  flour of your choice (I’ve used spelt flour)
  • 110g cold unsalted butter 
  • 3/4 tsp pink salt
  • 1/4 cup cold water

For the filling:

  • 100 g good quality low fat minced beef or skirt steak, cut into small cubes
  • 1/2 cup potato (finely diced)
  • 1/2 cup carrot (finely diced)
  • 1/2  cup onion (finely diced)
  • 1 tsp fresh thyme (chopped)
  • 1 tsp fresh rosemary (chopped)
  • 1/4 cup olive oil
  • 1 egg beaten + 2 tbsp milk to glaze


  1. Mix all the ingredients for the filling together in a large bowl. Put the flour, salt and butter in a food processor and blitz until it has a sticky consistency. Move over to a large bowl.
  2. Add water, bring the mixture together and knead until the pastry becomes elastic. Cover with cling film and leave to rest for 3 hours or ovenight in the fridge. 
  3. Cut and divide the pastry into little balls. Roll out one ball to an oval / rectangular shape, layer with the filling on top of the pastry. Bring the pastry around and crimp the edges together.
  4. Glaze with egg mixture and bake at 200 degrees C for about 35-40 minutes until golden. 
  5. Refrigerate up to 4 days and freezable. Reheat in the oven.

2 thoughts on “Traditional Cornish Pasty 

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