Cornish Pasty Recipe


Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch.

Pasties can be made a day before and simply warmed in a low oven before guests arrive. And if you happen to make a batch of these for one (or two) people, packing a leftover pasty as a lunch can help your week start off right. The vegetables that are included in this version of a pasty are based on what I keep in my kitchen, but if you happen to have turnips, rutabaga or even Brussels sprouts, give those a try in your pasty. Make sure to chop the ingredients in evenly sized pieces so that they all cook evenly.

Recipe Details

Cornish Pasty Recipe

Active 35 mins
Total 100 mins
Serves 4 servings


  • 1 recipe pie crust (use your favorite, or ours)

  • 1 tablespoon butter

  • 1 small onion, finely chopped

  • 1 small leek, finely chopped

  • 1/2 pound hanger steak, chopped

  • 1 parsnip, finely chopped

  • 1 potato, chopped

  • 1 carrot, finely chopped

  • 2 sprigs thyme, chopped

  • Kosher salt and cracked black pepper

  • 1 egg, beaten


  1. Preheat oven to 400°F. Melt butter in skillet and add onion and leek; cook until soft, about 5 minutes. Remove from heat and allow to cool. In a bowl combine steak, parsnip, potato, carrot, and thyme, and toss to combine. Once onion and leeks are cool, add to mixture and mix. Season with salt and pepper.

  2. Roll out pastry into 1/4 inch-thick sheet. Cut into 4 circles about 5 inches across. If all circles cannot be cut out of initial sheet of pastry re-roll pastry and cut out remaining circles if necessary.

  3. Spoon between 1/3 and 1/2 cup of filling mixture onto one half of pastry circle. Brush edges with beaten egg and fold other half over filling. Seal by pressing gently with a fork or your fingers. Place on prepared baking sheet and repeat with remaining pastry and filling (there may be filling left over). Brush all pasties with beaten egg.

  4. Place in 400°F oven; when pastry begins to brown, turn oven down to 350°F and bake for an additional 25 minutes. Remove from oven and allow to cool. Serve with strong ale.

Special Equipment

Baking sheet

Nutrition Facts (per serving)
890 Calories
44g Fat
100g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 890
% Daily Value*
Total Fat 44g 57%
Saturated Fat 16g 80%
Cholesterol 93mg 31%
Sodium 984mg 43%
Total Carbohydrate 100g 36%
Dietary Fiber 8g 28%
Total Sugars 8g
Protein 24g
Vitamin C 16mg 80%
Calcium 82mg 6%
Iron 6mg 32%
Potassium 956mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)