• Cornish Pasties

    1 vote
    Cornish Pasties
    Prep: 45 min Cook: 10 min Servings: 1
    by Andra Kiser
    38 recipes
    I grew up with these. Great lunch! This is my mother's recipe as she wrote it for me. And she doesn't measure anything!


    • Pie Crust - I use the Betty Crocker box
    • of pastry mix
    • Best lean ground beef (usually ground sirloin) 1 1/2 to 2 lbs.
    • Carrots, onions, potatoes, a small turnip. - enough to make a stew-like consistency
    • seasonings (salt and pepper, garlic powder and red pepper)
    • gravy browning and thickening. (I use English Bisto)
    • Cornstarch
    • Egg


    1. For the pastry (you just add water and mix and roll; then I use a small bowl to cut out circles about 4-5 inches in diameter). This step is not the first.
    2. I brown the beef in a thick pot. (my old Dutch Oven)
    3. Then I add finely chopped onions and simmer.
    4. I then add peeled chopped carrots and diced potatoes and turnips with water.
    5. The seasonings I use are salt, pepper, some small garlic and red pepper to spice it up. I go by tasting to get it the way I want. I simmer this until the veggies are partially cooked.
    6. I then thicken the small amount of gravy with the Bisto or with gravy browning and cornstarch mixed with water.
    7. After the liquid thickens, I allow the mixture (which should be quite thick with little fluid) to cool.
    8. I place a spoonful in the center of each circle of pastry and dampen the edges and seal.
    9. I then brush an egg wash on each pastry and bake at about 400 until browned.

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