Cornish Pasty – An (almost) original recipe (2024)

Cornish Pasty – An (almost) original recipe (1)

Cornish Pasty – An (almost) original recipe (2)

Cornish Pasty – An (almost) original recipe (3)

Cornish Pasty – An (almost) original recipe (4)

Cornish Pasty – An (almost) original recipe (5)

Cornish Pasty

Cornwall / England

20 minutes + baking time

Cornish pasties come from Cornwall in southern England. The pie, filled with all sorts of rustic ingredients, was a popular meal among miners, who were able to take this pie with them into the mines. The thick edge was particularly important.

I'll show you why this is so in this (almost) original recipe for the Cornish Pasties.

Cornish pasties come from Cornwall in southern England. The pie, filled with all sorts of rustic ingredients, was a popular meal among miners, who were able to take this pie with them into the mines. The thick edge was particularly important.

I'll show you why this is so in this (almost) original recipe for the Cornish Pasties.

Last weekend the baking craze broke out in me, because next to mineSwabian DinneteI also baked these delicious Cornish pies.

Cornish pasties come from the south of England and were once a popular lunch dish for Cornish miners. You can find out more about this in the history below.

The delicious English pies are not a culinary highlight for gourmets, but a really down-to-earth, filling lunch that can also be easily transported. I tried my hand at making these English pastries myself and the result was this (almost) original Cornish Pasties recipe.

Ingredients for 4 Cornish pasties

For the dough:

  • 400 grams of spelled and/or wheat flour
  • 125 Gramm Butter
  • 125ml water
  • A bit of salt
  • 1 No
  • Optionally, you can experiment with spices such as English mustard powder

For the filling:

  • 300 grams of beef (I used beef goulash)
  • 2-3 potatoes
  • 2 turnips (I used 2 parsnips and 2 carrots instead - I say: almost original ^^)
  • 1 onion
  • Salt, pepper, nutmeg, thyme, paprika powder

For the best and authentic result, I recommend using onePizza stone for the oven*

At the end of the article you will find the recipe to print out.

Preparing the Cornish Pasties

1.Mix the flour with the egg, butter and salt and knead the dough well. Keep adding a little water, spoonful at a time, until you get a smooth dough that doesn't stick. Set the dough aside and chilled to rest.

2.While the dough is resting, you can peel the onions, potatoes and turnips (mostly rutabagas, but they weren't on hand at the moment, so parsnips and carrots) and cut them into small pieces. If they are smaller, they will cook faster later.

3.Also cut the beef into small pieces and then mix them with the vegetables and spices. Feel free to add a lot of seasoning, otherwise the Cornish pasties will taste a bit “flaky”. If you want, you can of course add a few more ingredients. I once tried a sweet pasty and added a few raisins.

4.When the dough has rested for about 30-40 minutes, you can knead it again and divide it into 4 parts. Roll out each piece of dough into a circle. But make sure that the dough is not too thin, otherwise the dough could quickly tear. I have had good experiences with a dough thickness of around 3mm.

5.Now “fill” one half of the rolled out dough with the seasoned Cornish pasty filling, leaving around 1-2 cm around the edge.

6.Now fold the other half of the dough over, like a calzone pizza. Press the edges well. More experienced bakers can create a few nice patterns at this point. I'm looking forward to the pictures of your results ^^.

7.Now brush the Cornish Pasty with a little egg yolk and poke holes in it with a toothpick.

p

Did you know? With a pizza stone you can make pizzas etc. almost like you would at an Italian restaurant. The pizza stone absorbs the heat in advance and then releases it evenly during the baking process. This makes your pizzas, tarte flambées, pasties etc. much crispier. I have to do this a pizza stone set on Amazon* bought and am very satisfied.

8.Preheat the oven to approx. 220°C. It is best to use a pizza stone for this, as liquid is removed during baking and the baking result is crispier later. Let the Cornish pasties bake for about 20 minutes and then reduce the heat to about 175°C and let them bake for another 20 minutes. At the end of the baking time, let the pasties rest briefly and then serve them afterwards, for examplesome delicious dips.

Cornish Pasties – My conclusion

I can understand why pasties were so popular in Cornwall in the past and certainly now. They can be prepared easily and sometimes you can also use up leftovers if you still have a few ingredients left over. A Cornish Pasty is also suitable for lunch at work as it is easy to transport and tastes good both warm and cold.

By the way, if you...vegetarian versionpreferred, take a lookRecipe from Claudia's vegetable loverafter. For anyone who is still looking for other goodies, I have them heremy recipe collection.

What do you think of the Cornish Pasties? Would you take the pies from the south of England to work? I'm looking forward for comments.

Excursus: History of Cornish Pasties

Cornish pasties were originally a lunch for Cornish miners. The wives filled these with all sorts of ingredients, from sweet to savory or even half and half. To mark his pasty, the miner's initials were usually scratched into the dough.

The thick edge was there so that men could easily eat the pasties with their hands. Incidentally, this was not eaten, but was thrown to the “mining goblins and ghosts”. Positive effect: A lot of toxic arsenic was often released in the mine, which the men's hands came into contact with. Because the rim was thrown away, they didn't eat the toxins.

Cornish Pasty – An (almost) original recipe (16)

Cornish Pasties - recipe from Cornwall

Cornish pasties come from Cornwall in southern England. The pie, filled with all sorts of rustic ingredients, was a popular meal among miners, who were able to take this pie with them into the mines. The thick edge was particularly important. I'll show you why that is in this (almost) original recipe for the Cornish Pasties.

5from 1 vote

Print recipePin Recipe

Preparation time20minutes Min.

Preparation time20minutes Min.

total time40minutes Min.

TargetedFinger food, main course

KitchenCornwall, England, UK

portions4 Piece

Calories287 kcal

Cooking utensils

  • Oven

  • Pfanne

  • Mixer

Ingredients

For the dough

  • 400 Gramm spelled flour
  • 125 Gramm Butter
  • 125 ml Water
  • 1 No
  • Salt

For the filling

  • 300 Gramm beef
  • 2-3 potatoes
  • 2 Turnips
  • 1 Onion
  • Salt, pepper, nutmeg, thyme, paprika powder

Instructions

  • Mix the flour with the egg, butter and salt and knead the dough well. Keep adding a little water, spoonful at a time, until you get a smooth dough that doesn't stick. Set the dough aside and chilled to rest.

  • While the dough is resting, you can peel the onions, potatoes and turnips (mostly rutabagas, but they weren't on hand at the moment, so parsnips and carrots) and cut them into small pieces. If they are smaller, they will cook faster later.

  • Also cut the beef into small pieces and then mix them with the vegetables and spices. Feel free to add a lot of seasoning, otherwise the Cornish pasties will taste a bit “flaky”. If you want, you can of course add a few more ingredients. I once tried a sweet pasty and added a few raisins.

  • When the dough has rested for about 30-40 minutes, you can knead it again and divide it into 4 parts. Roll out each piece of dough into a circle. But make sure that the dough is not too thin, otherwise the dough could quickly tear. I have had good experiences with a dough thickness of around 3mm.

  • Now “fill” one half of the rolled out dough with the seasoned Cornish pasty filling, leaving around 1-2 cm around the edge.

  • Now fold the other half of the dough over, like a calzone pizza. Press the edges well. More experienced bakers can create a few nice patterns at this point. I'm looking forward to the pictures of your results ^^.

  • Now brush the Cornish Pasty with a little egg yolk and poke holes in it with a toothpick.

  • Preheat the oven to approx. 220°C. I like to use my pizza stone for baking because the liquid is removed during baking and the baking result is crispier later. Let the Cornish pasties bake for about 20 minutes and then reduce the heat to about 175°C and let them bake for another 20 minutes. At the end of the baking time, let the pasties rest briefly and then serve them with some delicious dips, for example.

KeywordBaked goods, stuffed, pie

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Cornish Pasty – An (almost) original recipe (17)

Hey, we are Pragya and Henrik, the creative minds behind Fernweh Koch. As passionate travelers with a big appetite, we explore the world, always looking for great travel destinations and delicious food. If you would like more information and impressions, please follow us onFacebook,PinterestandInstagram. Simply click on the respective image below. You can also find Fernweh-Koch atBloglovinand Flipboard.

Cornish Pasty – An (almost) original recipe (19)

Cornish Pasty – An (almost) original recipe (20)

Cornish Pasty – An (almost) original recipe (21)

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  1. Petra am 4. November 2022 at 18:29

    Cornish Pasty – An (almost) original recipe (22)
    Ha – just now saw that you can also comment here. Better late than never. 🙂 Great pasties recipe. And the highlight is always the seasoning. They need something!
    We've been to Cornwall so many times and the pasties were always flabby, no matter the filling or the awards. *laughs*
    Conclusion: Your pasties were a success straight away and were super tasty. Since I couldn't get turnips and don't like carrots that much, I used kohlrabi. Also very tasty.
    Thanks for that!
    Where can I upload images?

    Answer

    • Henrik am 21. November 2022 at 9:44

      Hey Petra,
      Thanks for the great feedback 🙂 And sorry for the late reply, we were traveling.
      Unfortunately we don't have an image loading function, but I can otherwise (if you allow me) send you an email and then we'll exchange the images and I'll upload one of your images :)

      Best regards
      Henrik

      Answer

  2. Felicitas Lange on October 11, 2019 at 2:27 p.m

    Hey! The recipe for the pasties is very good! We really enjoyed them!
    Thank you!
    LG Feli

    Answer

    • Henrik on October 11, 2019 at 2:44 p.m

      Hello Felicity,

      Thank you very much for the feedback, I’m very happy about it 🙂

      Answer

  3. Isa on December 9, 2018 at 5:23 p.m

    Looks super delicious! I haven't eaten Cornish pasties for a long time and have never thought about making them myself, but I saved your recipe straight away and will definitely give it a try. Thank you!

    Best regards
    Isa

    Answer

    • Henrik on December 9, 2018 at 5:43 p.m

      You're welcome. Have fun baking 😉

      Answer

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Cornish Pasty – An (almost) original recipe (2024)

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