Cornish Pasty Recipe
I feel proud to be able to share with you all my grandmother's Cornish pasty recipe. Unfortunately she is no longer with us, but her words and knowledge continue to inform people from around the world about the cuisine of Cornwall. I hope you enjoy making the pasties and, if you have time, please leave your thoughts in the comments section below at the very end of the page. Now, over to Gran...
It is a privilege for me to include my Cornish pasty recipe in the Green Chronicle. I was born in Cornwall which is the last county in the Southwest of Great Britain, surrounded on three sides by the sea. It is a wonderful county, steeped in history and legend with breathtaking scenery. Two of its most famous authors are the late Daphne Du Maurier, who wrote the book Rebecca, and Sir Arthur Quiller Couch who wrote under the nom de plume of Q. One of his best known books is entitled Troy Town and is about the sea port of Fowey where they both lived and where I worked for several years. Cornwall was always a comparatively poor county. The main industries were tin mining (now finished), china clay mining, fishing and agriculture; therefore the food had to be nutritious, economical and cheap. The men folk for the most part needed a packed lunch which would travel well, hence the birth of that most delectable savoury the Cornish pasty. I still make my own most weeks, because it is very difficult to buy a shop pasty that would come anywhere near a Cornish person's high standards.
I hope this recipe helps you create wonderful Cornish Pasties.
Gans oll an colon vy,
for the short crust pastry:
- 1lb plain flour
- 1/2 lb either lard hard margarine or butter or a combination of these
- pinch of salt
- cold water to mix
- 3/4 lb beef, not stewing beef
- raw potato
- raw swede (also known as rutabaga or yellow/swedish turnip - see wikipedia)
- small onion
- salt and pepper
- a walnut sized piece of butter
for the filling:
- To make the pastry, rub the fat into the flour but not too finely - I sometimes cut the fat into small lumps.
- Add the salt and then start adding the water gradually until it works together into a ball without being sticky.
- Put aside in a cool place.
- To make the filling, cut the steak into small pieces but do not mince.
- Slice potato and swede into thin, small pieces about half an inch across.
- Chop onion finely.
- Dust the work surface with flour.
- Roll out the pastry to about 1/4 inch thickness.
- Using a small plate cut out circles (Pictures 1 and 2).
- Moisten the edge with milk or water (Picture 3) and support half of the pastry nearest to you over the rolling pin (Picture 4).
- On the other half, put a small layer of prepared vegetables then a layer of beef (Pictures 5 and 6).
- Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process (Picture 7)
- Sprinkle sparingly with salt and pepper then add a small bit of the butter (Pictures 8 and 9).
- Sprinkle a dusting of flour over the filling (this helps to make the gravy).
- Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together (Pictures 10 and 11).
- Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp (Pictures 12 and 13).
- Repeat this process all along the edge (Picture 14) - this will come with practice but you must get a good seal.
- Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape (Pictures 15, 16 and 17).
- Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time - if they are browning too quickly cover loosely with greased paper.
Prep Time: 40 minutes
Cook Time: 60 minutes
Yield: 4 pasties
just wanted to say thanks for the pasty recipe! I have visited Cornwall a couple of times and fell in love with the pasty while there. ;-) I'm looking forward to trying your recipe asap!
Regards, John M, Ontario
Regards Mick H
Thanks for that recipe and the steps that you use it has helped and i came from devon, and now live in Australia and they have never herd of pasties so i have to show them.
thanks once again.
Thank and bless you, Connie.
The pasties were originally made the width
of a miners shirt pocket in which he would place the pastie ready for " smoko ". For a two course meal he would eat the other end which would be filled with apple or raisins as a sweet treat.
This morning, we were looking into recipes we could make for supper. We suddenly were inspired to make cornish pasties. We were very enthusiastic about this project since all four of us lived in Cornwall a few years ago. We are currently 14 and 17 years old and are not residents anymore. Our time in Cornwall was quite pleasent and this dish is one of our best memories. Searching on the internet we found your recipe , bought the ingredients quite quickly and executed your fabulous recipe. It was actually not as hard as we imagined and the result was marvellous. We thank you so much. You may be scandilized to hear that we substituted swede for horseraddish, but the thing is we are currently visiting France and it was impossible to find swede at the local Super U. Thank you again, we greatly appreciated all of your help throughout this procedure.
Emilie and Elisabeth: Canada
Lucy and Elsa: Devon
XX XX XX
Have a lovely school holiday,
Best wishes from Connie.
Regards, Chrissy L, Seattle, Washington
first thankyou for sharing your recipe - I have wonderful memories of homemade 'Tiddy Oggies' from my holidays down there as a child, and am looking forward to making some myself.
I love to batch bake though - and wondered if you can freeze these, and if so, do I have to cook them first?
Thanks, Jane (Lancashire)
You don't happen to have one for Steam Pudding - my mother used to make it and it was so good.
thanks for your comment and I hope that you enjoy making the pasties. You can freeze the pasties but I have only ever done so once they have been fully cooked.
thankyou for your comment. Did you mean seasoned pudding which is basically a suet pudding filled with steak and kidney or did the pudding that you remeber have a different sort of filling? Let me know and I'll see if I can find a recipe.
was from Cornwall, England and this was and still is a family favorite!!
Shari L. Caldon
Aiken, South Carolina
United States of America
I am so glad that you are all enjoying the pasties and all the wonderful memories that they evoke. It is lovely to think of people all over the world united by the shared experience of their cornish roots.
I would love to see any photos of old Cornwall you may have and share any of your cornish anecdotes.
Very Best Wishes,
wassup ... ?
we love r traditional cornish pastys
THEY ROCK R SOCKS !!!!!
Thanks for your recipe.
loved your pictures....and who said you can't teach an old dog new tricks...I've been making pasties for 60 years...from Upper Michigan (big pasty country)..plus an English step grandmother...Don't use turnips only new potatos w/skin,steak, onion, chopped parsley...but never used the rolling pin to hold up other half of the crust...tried it yesterday, and it worked beautifully....my son's request for a Christmas present last year was to teach him, and my 2 grandaughters how to make pasties....this will make it so much easier to teach...my only other variation from yours is to add the butter thru the slits, when I take them out of the oven, and leave them covered for about 5 minutes with a tea towel.....
2 tablespoons olive oil
1 tablespoon water
1 large egg
a little salt, diet permitting.
It's funny - my husband suggested adding some swede to my pasties, and I resisted making any changes to the recipe that had been passed down to me - now I find out it's traditional!
My great grandparents left Tywardreath in 1868 - their version is not too different though. It contains sliced potatoes and onions and strips of beef and is made/baked two at a time in a pie tin (GGrandma's father did mine in Devon for a few years - maybe that's where the variations came from)
My Grandmother used to make Pasty's when my Dad was a boy. As an adult he would go to her house and beg for her to make them. I don't know where she got her recipe and I never had her recipe. All she ever told me was to use a "rich biscuit dough" for them. I never tried making them until last night after I saw your web site. My husband and I (both in our 70's) enjoyed them so much that they will become a regular treat in our house.
My Grandmother was an Encell and I believe her forebears were glass blowers in Wales. Maybe that's where her recipe came from.
I enjoyed your photos and it made it easy for me to make your Pastys.
I live in North Carolina where nobody has ever heard of them.
I'm really glad that you enjoyed the pasties.
As far as I can make out a rich biscuit dough is made with milk rather than water. Sometimes cornish pasties are made with a richer flaky pastry.
Having tried to get an Ivor Dewdney at lunch time - unsuccessfully - I am going to go home & use your recipe. I am a Cornish Lass myself, but unfortunately, my gran hasn't been able to pass the recipe on to me, so I have never learned! A sorry excuse - which is about to be rectified! Will let you know how I get on!!
I made the pasties last night - tasted just like my gran used to make - and the crimping must be in my genes, as it felt natural!!
Thank you for the recipe,
After spending my late teens working for warren's in Penzance I crimped many a pasty but never knew how to make one; especially the pastry!
Now living in Edinburgh I have treated myself and others to a feast!
Thanks for your recipe, I found that a mix of 2/3 lard to 1/3 marge works best!
My mother in law makes them and she is from Cornwall, I couldn't remeber the recipe but I remberered the taste.
Thankyou for sharing it!
The mining fraternity in Cornwall in the nineteenth century were usually pretty poor and their pasties often contained mutton rather than the more expensive beef.
It was said that a proper pasty was 'one that mother made' and 'twouldn't scat to lembs** if you dropped un down the shaft' (** break into little pieces)
As I understand it, the main reason for the crimping was that the miners often came across !@#$%nic adjacent to tin lodes and often got it on their hands so they ate the pasty by holding the crimping and then threw away the crimping. Probably weren't no rats down them mines !
Many Cornish miners ended up in Michigan and Australia. It was said that, if there was a hole in the ground, you would probably find a Cornishman in it.
Incidentally, I have just made three pasties and put them in plastic bags straight into the freezer. They look ansom !
I was very excited to find your recipe for Cornish Pasty. It was one of the first things I learnt to make in cookery class years ago! I have since grown up! and moved to Auckland New Zealand and cannot wait to make them for my daughter who is a first generation NZ'er and thinks her mum is a bit quaint to say the least. I am always on the lookout for "English Recipes" from my childhood and have heaps of english cookery books but not one contains "Cornish Pasties" I remember long summer holidays in Cornwall as a child and so making these delicacies will evoke the tastes as well as the memories. Thanks very much - the pictures will help me remember how to make them.
Regards, Jo J, Auckland, New Zealand
I still make my pasties and I do love eating them and so does the family!!
Love and best wishes,
PS - Like the site!
I am an American resident of Mexico and on a recent trip discovered Cornish Pasties well established in the old mining town of Real del Monte, State of Hidalgo. Cornish miners worked there in the 19th. century and introduced not only pasties, but football, now Mexico's grand sports passion.
The pasties have spread too, and I often buy them in the bus station in Mexico City. After surviving for so long in Mexico it is difficult to find the original version as they have gradually acquired a true Mexican flavor, ie. lots of hot chili. You can find them made with mole, picadillo, frijoles, etc.
If you would like more information, please let me know.
There are also various recipes that invovle putting fruit etc in the pastry, so when the miners ate thier lunch, they started off with the meat and veg and ate along the pasty to thier pudding! I was also lead to believe that the crust was thrown away as it was used to hold the pasty, and therefore got contaminated.
I have made your recipe many, many times and every time they have hit the spot. I make them with half Beef dripping and half butter.
My neighbor is passionate about the "Authentic" Pasty and has been singing their praises for years - insisting NO CARROTS EVER!
He grew up in Plymouth and Cornwall - Now living in Suffolk, for him your pasties come closest to ones his mother made.
I have tried them out on young and old - Everybody who has tasted them has shared their magic and been totally won over - Thank You !
Thank you very much
Best wishes and happy long health
My paternal grandfather came from Co. Cork and worked in the copper mines in Butte, Montana. He and my dad talked about eating the pasties in the mines. My dad would make them when we were kids.
In baking, I was always intimidated by rolling out the dough as the results always seemed happenstance and I didn't know why some crust turned out great, and other crusts didn't.
Your recipe makes it all work out. Today, at 56 yrs. old I made my first consistently good pasties. My two teenagers liked them very much as did my wife who ate two this evening. One of my daughter's friends exclaimed, after eating one from your recipe, that it was better than her mother's pasties.
Best Wishes to you and yours.
My mother made pasties all the time, she learned from her grandmother. Mom used "flank steak" which used to be cheap to use. It stays tender and is not fatty. The only other thing she insisted on was that the potatoes be "chipped" not chopped. She also added parsley and since we didn't care for turnip or swede, she substituted carrots. Love pasties. thanks for the recipe.
I reconise the use of the word chip because that's what we used to say in the family. like you we never chopped or sliced we always chipped!
I live in South Africa and recently I've had many discussions regarding Cornish Pasties and pasty recipes with friends here.
Only last week, I gave them my rough idea of what a basic Cornish pasty recipe is from what I vaguely remember. In this regard, I thank you for your detailed recipe web page and I will certainly forward this on to them as I consider it to be a classic and dare I suggest,'authentic' Cornish Pasty recipe. It looks to be very much in line with the recipe my old Gran and Mum used to make their great tasting pasties in Plymouth, Bristol and Southampton when living in those parts many years ago.
By the way, when I was Somerset - just a few years ago, I bought a couple of hot pasties from a popular bakery in the main shopping area of Welles. I'm open to correction, but I think the bakery was 'The Cornish Pasty Company' and I must say that their pasties were very good.
One problem we have here in South Africa and to the best of my knowledge is the fact that swede is hard to obtain - if at all. Because of this, some folks here use ripened white turnip or carrot as a substitute for swede. The result is ok, but it's not the same. Others here also make them with just the beef, potato & onion filling.
Finally and a lighter note, I have a question: Is a Cornish Pasty considered by some as 'authentic' if it is only made and eaten in Cornwall by Cornish people?
Perhaps there are others out there would like to comment on this.
I would be grateful to read any opinions and views on this etc.
Just after I sent my comments to you earlier this morning, I know think you might have already and indirectly gone a long way in answering my question regarding the conditions that are considered necessary to support the 'authenticity' of a Cornish Pasty.
I refer to your information regarding the Chough Bakery in Padstow and their attempt to trade mark the 'Cornish Pasty' you posted on 08/18/2008.
This appears to be a very interesting development and I would love to read your and other's comments on this topic.
Many kind thanks again for a great comprehensive, informative and interactive site.
It must be commercial reasons that are leading people to get this trade marking and probably,in these days of the internet, to stop a London bakery from setting up selling pasties by post and calling them Cornish.That would be annoying to say the least for folk like The Chough Bakery.
We have all stood by in this country and seen so much of our heritage destroyed and rubbished so..Long live the Cornish Pasty!
sounds as if you are doing ok with your pasties.
jacky, st austell
Just come back from a holiday in Cornwall, so thanks for the the recipe. The pastry is in the fridge right now waiting to be rolled out.
I think that bit about the rolled edge being something to hold the pasty with and then throwing it away does not match up with the statement that miners needed a lot of nourishment and were poor. It would make more sense to hold the pasty in the paper wrapper and eat all of it. The pasty, not the paper.
I was evacuated to Gerrans and Portscatho (and it doesn't get much more Cornish than that) in the war, and my memory is that one end of the pasty had something sweet, apple or jam, in it for afters. That's what I am going ahead with. Let you know the result
In reply to the lady or gentleman in South Africa who cannot buy swede or turnip, why don't you grow some? Might even be able to sell some on and turn a small profit
I'm glad you are all enjoying your pasties.
I agree Bill that it would make more sense to eat the "handle" if you were hungry. I think they say that the miners had dirty hands! We never have any problems eating up all the pasty.
I have definitely heard of the savoury and sweet pasty. You need to put a little pastry dividing wall into the middle of the pasty.
I followed your pastry mix instruction, but then I rolled it out, spread butter and rolled and spread again a few more times. It's probably got a name, but I don't know it. It made a lovely light flaky pastry.
If you cut out an initial and stick it on, personalised pasties make super gifts.
Your pastry sounds delicious and would probably be near to rough puff.
im' doin a school cook and i'm wondering
who invented the first pastie and where was the country it was made from and in what year was it found in thank you n i'm goin 2 use the recipe thank you ann x x
My grandmother was welsh and cornish, and she said miners wives would make these meat pies for their husbands with one half meat and turnips and such and the other was dessert with apples or mincemeat, and when my dad would take us to his moms home she would make the meat version and let us kids take the left over pastry and put sugar butter and cinnimon, or just our favorite jelly inside. I miss the pasties and my grandmother.
I would also be interested any hints you have for making pasties and keeping them warm for a potluck.
I'm originally from Devon where the same sort of pasties are called 'Oggies'. The difference is, I believe, is that the Cornish Pasty has a roll on tp wheras the Oggie has the crimping on the side. Both delicious
Don't forget to leave some crimp for the piskies!
You really have to add .... that a true pasty will hang over each end of the plate to be the right size,
Gravy? where is that supposed to come from? There was none.
Adding Worcestershire Sauce to the mixture made a lot of difference !
As an aside ...this is a good recipe - I was taught the meat has to be "shredded" and the potatoes "chipped" ..but hard to explain w/o hands on instruction. Also the roping - on top, it's from South Cornwall, along the side from North Cornwall. And, I was also told, "the devil never came to Cornwall for fear he would be put into a pasty" !!
I know you don't mean to cause offence, but as a 'proper job' Cornish boy I would just like to get the facts right.
As for my pasty story, my ancestors were tin miners in the Redruth area - in fact one of the shafts at South Crofty is named with my family name. The pasties I was brought up on were made to my great aunts receipe that she learnt from her parents, and so on.
The greatest pasty memory was my mother making them early on a summer morning, wrapping them up in towels for a day out at the beach. After hours of messing about in the water, to be wrapped in a pasty warmed towel and munching a pasty on a sun baked sandy beach was near to heaven for young Cornish kids !
My mother would make small jam pasties with the leftover pastry.
Also comment to "Nige-a proper Cornish job"
Have a word with yourself you Silly man " Cornwall has never been part of England constitutionally or Legally-WHAT then I guess you don't pay taxes or have any Government agencies then?
This is a rediculous comment to make & you Pro Cornwall, Anti-everyone who isn't make me laugh, your the first to moan about tourist's etc but then your happy to make money out of them selling the ware's of your local area!
Thanks and GREAT recipe too, very yummy!
At last, a recipe that matches my Grans perfect pasties. Made a batch this morning for the first time in 10 years. Taste just as i remember.
Thanks for the recipe :)
I do have one small question. Those pasties had two types of dough you could choose from: a plain dough and a savory dough. I was wondering if you might know what was added to the dough to give it that extra flavor?
Thanks for the great recipe!
At the same time we went to Swanage in Dorset and again we found good pasties more like Cornish but different again but again made with shortcrust pastry.
Next we went to Cornwall and was delighted with the real pastie, you could go to any pub or shop and buy great pasties, all with shortcrust pastrie.
Nearly everyday I would buy a pastie from Gallops in North Chingford London till I left school and London.
We moved to Bournemouth when I was 25 and nowhere can you buy a pastie that is not utterly awful. 99% of them are made of some soggy, greasy, falling apart flakey pastry and a variety of tasteless meatlittle fillings.
I still look for new shops to try to see If I can buy a nice pastie, I often buy them and throw them away in disgust yet still I look and try. I now ask before I buy if they are shortcrust, but no they are all flakie. I ask why and they say people like them "we sell loads of them" Have you tried making shortcrust pasies I ask, you would sell out much quicker I say. They say no why would we people like our pasties. I want to scream at their complacancy and peoples stupidity in accepting such utter rubbish. These people are largely ignorant of any quality food. It is just the same when you eat out, poor poor poor quality food wherever you go, and when you complain you are made to feel the odd one out because they never get complaints from anybody else.
So recently I could stand it no more and went down to Helston Cornwall to the bakers at Porthleven that 40 years ago baked the best pastie I had ever remebered. Still the same family running the shop great. "could I have 12 pasties please" "shortcrust or flakey she asked" I nearly cried in disbelief. "Flakey!! Why would you make flakey ? " " The locals dont buy them but we sell most of our pasties to holiday makers and thats what they want she replied" Well the shortcrust pasties I bought were just as good as I remembered. But I had to try the bakers in Helston because they made a great pastie too. I bought one and took one bite and took it straight back, "whats this pastry its not shortcrust" "No they said its half and half because we cant be bothered to make 2 different sortsthe holiday makers like them"
I know make my own pasties and I have'nt found a single person that wants to eat a flakey pastie ever again once they have tried mine.
So now I have educating a few people and just need to convert the local bakers, but I am afraid they are a lost cause, tottaly stuck in their ways.
In Christchurch Dorset recently we had a new shop open, The Cornish Pastie shop, selling nothing but genuine made in Cornwall Cornish pasties, but would you believe it, yes, all made with flakey pastrie.
Ho Hum. Why oh why I keep asking myself.
I've often wondered why this is and for example,I wonder if it is because, it may be more economically viable to use flaky pastry when pasties are made commercially in large quantities?
While I do appreciate the fact that many may prefer flaky pastry pasties, there may also be those who have just got used to them?
To me, a true 'Cornish Pasty' must only be made with shortcrust Pastry and this has been well endorsed by many of the postings seen here and of course, in 'Connie's great recipe'
At last an authentic cornish pastie. Born in India, lived in England for the best part of my life I learned to relish a cornish pastie, but they were not a cornish pastie, as I soon learned, when I holidayed in Cornwall. Now living in Australia I have been salivating for a good pastie, as memories linger in my taste buds from my daily pastie lunch on that holiday. Out of the blue the light came on in my mind and I took to the net for help to see if I could achieve 'that taste'. Hey Presto, I found your recipe. Thank you so much. Theresa
I come from Norway but I justed to live and work in Cornwall, in a small village called Lerryn. One day as I had the day of I walked from Polperro to Looe. And had a pasty as I had my lunchbreak on the walk. I will never forget - the scenery, the pasty, everything!!
Now I live in Norway, but missing UK all the time! Thank you for this recipe and for bringing back one of my best memories!!
Thank you, Ida
missing Cornwall already sees you next year :o)))
What spoiled it was when your pictures poped up they where stuck behind the bloomin adverts that we never seem get away from
Next week I am making Cornish pies for the first time and I like Connie's clever touches. A nob of butter and a little dust of flour just as in a steak and kidney pudding. And dont make the steam hole too large because the food cooks perfectly IN the steam. If the hole is too large it will dry out. Also beware of the length of time in the oven and temperature.
I have not cooked pies for about 15 years but last week I made 3 types in muffin tins. Shiatsu mushroom, a few haricot beans, asparagus and ... a little joke in the form of a date. The next was a cauliflower cheese with onion marmalade and lastly chicken Panang curry.
Just remember to spice it a little high as some of the taste cooks out.
The point is everything goes in RAW and that is the key that makes it so healthy.
As a food type it is very undeveloped as there are hundreds of different types of possible pies - BUT the king of all is a proper Cornish pasty which I am going to make using this recipe because nobody has a clue on how to cook them around here.
can not wait and a pasty this morning.
Living in liverpool im not gonna find a decent one (people if its square, puff pastry, soggy and got no swede it aint a pasty!!)
so thanks i'm making them now!!
get on kerrnow!!
printed! In my times living abroad I have taught German, Spanish and even Italian friends to make them - they all love them.
My variety are of the "reach over the edge of the (dinner) plate" kind! When I was a child in the forties we also had a dash of "H.P." sauce with them but never any other accompaniment - would have been too much for even the hungriest miner or fisherman to eat!
Glad to hear non-cornish people like them so much.
Cant wait after living in Australia and other parts of the world for so long and not having on in years, just hope I can get all the ingredients.
My Mouth is watering.
Thank you so much.
My ancestros are Eddy, Hosking and Pengelly from Cornwall migrated to Mexico Real del Monte in the mines, Thanks for all
I'm really looking forward to this!
Thank you very much for posting this recipe. I was born and bred in Plymouth, but left many many years ago.
Since then I have never found a bakers that can make a proper pasty.
I have been living in Spain for 7 years now, and still yet to find a place that makes a decent pasty...after trying yet another pasty this morning I decided to find a recipe online which sounds and looks like a proper oggy pasty!!
Yours sounds the best on here and you have some great reviews, so I am looking forward to making some within the next week.
Many thanks again xx
Pastry is a bit tricky, but most supermarkets sell frozen ready to roll pastry which is lush. Just alter the recipe to the amount of pastry. Now a days I get gluten free flour made by Doves Farm and just use it in normal recipes, my cakes, buns and biscuits all turn out fine. Hope this helps.
A Non Cornish person living in Cornwall for 24 years and I hate going away!!
Thank you for the pasty recipe my husband loves cornish pasties and he wanted me to make the real thing!
Jen, Canberra, ACT.
In July, it will be two years ago our family traveled to Cornwall, England for R&R and some family research. We had our very first Cornish Pasty and loved it!
Many thanks, JD.
Last week I read about the Pasty Tax kerfuffle that is occupying Parliament's attention and was so amused and outraged, that I obtained a recipe from the trusty internet and baked about 9 of them last night in solidarity with the beleagured British pasty eaters.
Two are left (4 mysteriously disappeared in the middle of the night - I suspect maurauding children). A really big hit and I should have looked into them years ago, but have been slightly intimidated by pastry dough (I bake pies, but the crust is my least favorite part.) For some reason this time, I found it to be not very difficult, probably because I left the dough to sit in the fridge overnight. A major success and new supper item. Please don't let Congress know about this.
Hands off the pasty! Repeal the tax!
Hi I am going to try and make some cornish pasties and hope they turn out ok
it is my first go at them
Will let you now how they came out . bill
I decided to give it another go after I read the good reviews here and am I EVER glad I did. They were absolutely wonderful and turned out beautifully! I used a combination of butter and lard for the pastry as suggested and made everything as directed.
For fellow Canucks, here are some little tips if I may be able to share. Local butchers here have mentioned we have nothing described as 'Skirt Steak', but flank steak is similar (and always slice it on the bias). It was very nice, tender and flavourful.
I decided since I love UK recipes so much, I'd invest in a decent digital food scale with a 'Tare' function. I was very happy to see the conversions here, however, the scale made for a perfectly accurate and easy way to measure for me and any of my future UK recipes. And I've always wanted a scale, so it was a great excuse to purchase one.
I wasn't that adept at doing a beautiful crimp (like I see with the authentic Cornwall ones) but that should come with some practice. They looked pretty darned good.
The pastry turned out lovely and it was so easy to work with. The filling was scrumptious and I thank you SO very much for the great tutorial.
My son-in-law randomly mentioned the other day how tiring run-of-the-mill bag and thermos lunches can become on the construction site. I'm going to surprise him with some delicious pastys, then teach my daughter how to whip them up, thanks to this fabulous recipe.
Anyone reading, if you're thinking you'd like to try making these, this is the recipe for you. Go for it! :)
Thanks for the recipe and Good Eating to you.