Homemade pasty

This traditional Cornish lunch makes great comfort food with a crisp, golden crust.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
We often forget about the humble pasty when it comes to using up the mince in the fridge. This homemade version is bursting with flavour and the goodness of vegies.


Homemade pasty
  • 250 gram lean beef mince
  • 1 onion, peeled, finely chopped
  • 1 potato, peeled, diced
  • 1/2 carrot, peeled, diced
  • 1/2 turnip, peeled, diced
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh flatleaf parsley
  • 2 sheets frozen shortcrust pastry, thawed
  • 2 tablespoon water
  • milk, for brushing
  • tomato sauce, chutney, to serve


Homemade pasty
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced).
  • 2
    In a large bowl, mix together mince, vegetables, salt, pepper and parsley.
  • 3
    Using a saucer as a guide, cut pastry into 4 rounds. Place some mince mixture onto one half of each pastry round.
  • 4
    Brush around edge of pastry with water; bring edges together and shape into a semicircle. Pinch edges together to seal.
  • 5
    Place pasties on a baking paper-lined oven tray. Prick each with a fork 4 or 5 times; brush with milk.
  • 6
    Bake pasties 10 minutes. Reduce heat to moderate, 180°C (160°C fan-forced); cook a further 35 minutes.
  • 7
    Serve pasties hot with tomato sauce or chutney.

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