How To Make A Cornish Pasty

Cornish Pasty Recipe. This famous, enclosed meat pie originates from Cornwall in the south of England. It is filling and absolutely delicious served warm at lunch or as a snack. Enjoy our Cornish Pasty recipe.

Serves:

2

Preparation Time:

20 minutes

Cooking Time:

50 minutes

Oven Temperature:

450° c - ° f

Step 1:

You will need ….

• 250 g short crust pastry
• 180 g lamb, chopped very finely
• 55 g potatoes, chopped very finely
• 30 g turnip, chopped very finely
• ½ an onion, cut very finely
• 25 ml cold water
• 1 egg, beaten
• salt and pepper
• 1 pastry brush
• 1 baking tray
• 1 bowl
• 1 knife
• parchment paper

Step 2:

Preheat the oven

Set the oven to 230ºC (450ºF/ gas mark 8).

Step 3:

Mix the ingredients

Into a large bowl add the meat, onion, turnip and potatoes. Season with salt and pepper, add the water and mix together with your hands.

Step 4:

Cut the pastry and fill

Unroll the pastry and slice it into two halves. Spoon roughly 4 tablespoons of the meat mix into the centre of each half.

Step 5:

Fold into pasties

Fold the pastry over from left to right on each pasty. Turn the pasties around and gently push the edges of the pastry together with your fingers, sealing them well. Set to one side.

Step 6:

Line the baking tray

Place a large rectangle of baking parchment onto the baking tray, followed by the pasties.

Step 7:

Brush with egg

Using a large knife, make two diagonal slits in the pastry, to help the pasties breathe. Using the pastry brush, generously brush with the beaten egg.

Step 8:

Bake

Place the tray into the centre of the oven and leave to cook for roughly 10 minutes or until the pastry is a light golden brown. Turn the oven down to 150ºC (300ºF/ gas mark 2) and cook for a further 40 minutes. Remove after this time.

Step 9:

Serve

Serve the pasties hot or cold for lunch or a filling snack.