Cornish pasties

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.

  • 1 hr cooking
  • Serves 4
  • Print


Cornish pasties
  • 1 large onion
  • 1 large potato, peeled
  • 400 gram rump steak, trimmed
  • salt and pepper
  • 500 gram plain flour
  • 1/2 cup (125 millilitres) water
  • 250 gram butter
  • 40 gram butter, chopped into small cubes
  • 1 egg yolk mixed with 1 tablespoon water


Cornish pasties
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Dice onion, potatoes and steak into 1cm cubes. Combine in a bowl and season liberally with salt and black pepper. Set aside.
  • 3
    In a large bowl, combine flour and a pinch of salt. In a medium saucepan, combine water and butter and bring to the boil. Pour melted butter mixture over the sifted flour and salt; stir vigorously until a dough forms.
  • 4
    Turn onto a lightly floured surface and divide into 4 equal portions. Working quickly: roll each piece of dough into a circle about 20cm in diameter and 3mm thick.
  • 5
    Divide the filling between the pastries. Place filling down the centre of the pastry. Dot a little butter on top of filling.
  • 6
    Bring the edges of the pastry together above the filling and crimp together neatly.
  • 7
    Place pastries on a lightly greased baking tray and pierce a small hole or two in the centre of each (will allow steam to escape). Brush with egg and water mixture.
  • 8
    Bake in preheated oven 50-60 minutes or until pastry is golden brown and the filling is cooked through.
  • 9
    Can be cooked from frozen; just increase the cook time to 1½ hours.

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