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Cornish Pasty-
A Complete English Dinner


The Cornish Pasty comes from Cornwall, England, where the tin miners had an easy, all-inclusive way of eating their dinner. No need for utensils, the pasty is eaten out-of-hand. Similar to the meat pie or American turnover, pasties are cubed beef, pork and vegetables, enclosed in a pastry crust.

Other Cornish-influenced regions that are known for pasties are upper
Michigan, US; Hidalgo, Mexico; and southern Australia.

Since Cornish pasties can be eaten warm or cold, they are great for tea parties, picnics, and boxed lunches.

Cornish Pasty Recipe


Cornish Pasty

"Pasties with
my tea -
an English delight!"
©Tea Party Circle
tea leaves

Pasty Dough
  • 1 1/2 cups all purpose flour
  • 1 cup lard or vegetable fat
  • 3/4 cup ice-cold water
  • Pinch of salt

Combine flour, lard, and salt until the lard is the size of small peas. Slowly pour into the ice water, 1 tablespoon
at a time, until the dough holds together. Chill for 1 hour. Place the dough onto a floured board and divide into 12 pieces. Roll each piece into a 4" circle.

Pasty Filling

  • Filling
  • 1 pound top sirloin steaks, diced
  • 1 pound boneless pork loin, diced
  • 2 onions, thinly sliced
  • 2 medium potatoes, peeled and diced
  • 1/2 cup turnip or rutabaga, thinly sliced
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Butter
  • optional - 3 carrots, thinly sliced

Egg wash

  • 1 large egg
  • 1 tablespoon milk

Beat together and brush on finished pasties.

Mix all ingredients together thoroughly. Divide into 12 servings, about a 1/2 cup each. Add a pat of butter on top of each before covering with the dough.

Assemble, seal edges and slit the top for steam. Place pasties on ungreased cookie sheets and brush tops with egg wash. Bake in 350ºF (175 C) oven for about 40 minutes or until tops are a golden brown and potatoes are cooked.

The Pasty can be served with gravy or catsup.

 

Cornish Pasty -
Tips from the Tea Party Bee tea party bee

  • Although, the pasty has the traditional above ingredients, it lends itself to be
    a very versatile food. It can be adapted to be all vegetarian or a dessert filled with fruit.
  • For larger pasties, divide dough into 6 pieces.
  • Ready-rolled pie crusts can be used for a quicker preparation time. Traditionally, the crust is quite thick to hold the hearty ingredients.
  • The pasty can be made ahead of time and even frozen for later use.

 

 

 

 

 

 

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