Original Cornish Pasties

This recipe works in combination with: Chicken & Tarragon Pie, Pork Chops with Apple & Sage, Smoked Haddock Kedgeree. This recipe features in these meal plans: British Classics.

Traditional Cornish pasties filled with diced beef steak, potatoes and onion. Served with peas and parsley sauce.


  • 1 medium baking potato (approx 320g), peeled and cut into 1 cm cubes
  • 250g of beef rump steak, fat trimmed off and cut into 1 cm cubes
  • 1 large onion (approx 210g), finely chopped
  • 1 free range medium egg, beaten
  • 120g of frozen peas
  • 200g of plain white flour
  • 70g of butter, at room temperature
  • 250ml of milk
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp plain white flour
  • 1 tsp Worcestershire sauce
  • 1 tbsp butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 50 mins
  • Oven temp: 180c
  • Price per person: £2.65
  • Store cupboard: Cook's
  • Calories per serving: 1349
  • 5-a-day per serving: 1.5
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Original Cornish Pasties photo

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  1. Preheat the oven. Sift the flour into a bowl and add a generous pinch of salt. Add the butter and rub it in with your fingers until the mixture is even in colour and resembles fine breadcrumbs.
  2. Sprinkle on 2 tbsp water and mix together with a knife. Continue to mix, adding water as necessary, 1 tsp at a time, until the pastry begins to hold together (if you add too much water add a little extra flour until you get the right consistency). Bring the pastry together with your hands and shape into two evenly sized balls. Wrap each one in cling film and chill in the fridge.
  3. Mix the beef, potato, onion and Worcestershire sauce in a large bowl and season generously with salt and pepper.
  4. On a lightly floured surface, roll out the dough into two circles 20 cm wide, or until 3mm thick. Spoon the filling onto one half of each pastry circle, leaving a 1cm gap around the edge. Brush the edge of the pastry with a little beaten egg and fold the empty half of the pastry over the filling. Crimp the edges firmly together and make a small slit in the pastry to allow steam to escape.
  5. Line a baking tray with greaseproof paper. Transfer the pasties onto the tray and brush with the beaten egg. Bake in the oven for 50 minutes, or until golden.
  6. 10 minutes before the Cornish pasties are cooked, prepare the parsley sauce. Melt the butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the parsley and season with salt and pepper.
  7. Cook the peas according to the packet instructions.
  8. Serve the pasties with the peas and parsley sauce.

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