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Cornish Pasty Recipe

Cornish Pasty

Cornish pasties (not pastries) are well-known and beloved throughout the United Kingdom. Somewhere between a pot pie and a hot pocket, this dish looks like you’ve slaved in the kitchen for hours but only requires about 15-20 minutes of prep time. It can be eaten hot or cold and is perfect for a lunchbox.


1 “roll and fill” pie crust (such as Pillsbury)

¼ cup onion, finely chopped

½ cup potato, cut into ½ inch cubes

½ cup rutabaga, cut into ½ inch cubes

½ cup carrots, finely chopped

4 oz rump steak, cut into ½ inch cubes

2 TBS fresh parsley (or 2 tsp dry parsley)

¼ cup butter, melted

1 tsp salt

½ tsp pepper

1 egg, beaten


  1. Preheat oven to 375 degrees.
  2. Grease a baking sheet with non-stick spray.
  3. Roll pie crust on floured surface until ½ inch in thickness.
  4. Take a small plate (6-7 inches in diameter) and trace 3 or 4 circles. (If necessary, combine leftover dough and roll again to make additional circle.)
  5. Place dough circle on prepared baking sheet.
  6. Place onion, potato, rutabaga, carrots, meat, and melted butter into a large mixing bowl and mix thoroughly. Season with salt and pepper.
  7. Spoon meat mixture into half of each circle, about 1 ¼ cup per pasty.
  8. Brush edges of circles with beaten egg, then fold the circle in half over the filling so that edges meet.
  9. Crimp edges with the tines of a fork to seal. Cut slits in top of pastry crusts. Brush each pasty with remaining beaten egg.
  10. Bake for 50 minutes or until golden brown.

Nat’s Notes

  • Cornish pasties were originally associated with Cornwall, an area on the southwest peninsula of Great Britain.
  • Having had too many experiences with bland-tasting British cooking, I was pleasantly surprised at how tasty these pasties turned out.
  • Rutabaga is a slightly sweet, vitamin- and mineral-rich vegetable that looks like a turnip. Though unfamiliar to many households (I’d never bought one before), rutabaga is readily-available in grocery stores, cheap (mine cost 40 cents), and makes a big difference in this recipe.

England, Global Gourmet, Home, Recipe

One Comments to “Cornish Pasty Recipe”

  1. my mouth is watering! Thats a mouth watering dish, I can’t wait to try it. keep on blogging.

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