Cornish Pasties Recipe

Traditional recipe for a perennial favourite
Yield:     Preparation Time:     Cooking Time:
Tasty lamb and turnip pasties made with ready-made short crust pastry. Delicious as a snack or lunch.


180 g lamb
30 g turnip
55 g potato
1/2 onion
250 g short crust pastry
1 beaten egg
25 ml cold water
freshly milled black pepper

Recipe Instructions

Prepare the ingredients
Preheat the oven to 230oC (450oF/gas mark 8). Chop the lamb into very fine pieces. Also chop very finely the turnip, potato and onion. Mix the ingredients in a large bowl and add salt and pepper to taste. Add the cold water and mix.

Prepare the Pasties
Using ready-made pastry unroll and cut into two. Put around 4 tablespoons of the meat mixture into the middle of each piece of pastry. Fold the pastry up and pinch with fingers all the way along where the pastry meets sealing well.

Finish and bake
Put the pasties on a baking tray which has been lined with grease-proof paper. Make two slits in each pasty to allow mixture to breath when cooking. Using the beaten egg brush each pasty generously all over. Put in the hot oven and cook for 10 minutes. Turn the oven down to 150oC (300oF/gas mark 2) and bake the pasties for a further 40 minutes.

Pasties can be served hot or cold.



One Response to “Cornish Pasties”

  1. PiskieKernow says:

    LAMB?? In a ‘traditional’ Cornish pasty??? It’s beef! Always has been, always will be.