nzmcd cornish pasties recipe

Cornish Pasties Recipe



  • 250 g minced beef
  • 3 potatoes, peeled and coarsely grated
  • 2 large carrots, grated
  • 1 turnip, peeled and grated
  • 1 onion, finely chopped
  • ⅓ cup (20 g) finely chopped parsley
  • 1½ teaspoons salt
  • freshly ground black pepper
  • 4 sheets of frozen shortcrust or puff pastry, thawed
  • butter, for greasing
  • 1 egg



  1. Preheat the oven to 200°C. Place the meat in a bowl and add the potato, carrot, turnip and onion; and stir in the parsley, salt and plenty of pepper. Mix the ingredients thoroughly.
  2. Working one at a time, place the thawed pastry sheet onto a buttered baking tray. Pile the filling on one half of the pastry to within about 2.5 cm of the edges. Cut around the edges to create a pasty shape, then fold over and seal by pinching both edges with your thumb and finger, or press together with a fork.
  3. Beat the egg and lightly brush the edges and the top of the pasties.
  4. Transfer to the oven, bake for 5 minutes.
  5. Reduce the oven temperature to 180°C and bake for 15 minutes more, or until the pastry browns and some of the juices from the filling are beginning to leak out.



Images and text:

From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Published by Murdoch Books. RRP $36.99.

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