Cornish pasty with beef and potatoes next to cabbage and cauliflower

Cornish pasty Photo by Image by pixel1 from Pixabay

Cornish pasty: Pastry, beef and potatoes has never tasted so good

Do you like a golden pastry with meat and potatoes? Look no further than this traditional Cornish pasty recipe to enjoy as a whole meal or snack.

Cornish pasty with beef and potatoes next to cabbage and cauliflower

Cornish pasty Photo by Image by pixel1 from Pixabay

When you arrive at a bakery, you don’t usually see bread up-front, but the tasty pastries. But, when you bit into one, they’re often a bit disappointing and you often think you can do better, but feels like a lot of work. Our classic Cornish pasty recipe isn’t just easy to make, but incredibly tasty and you can enjoy it with some sides or as a snack. This pastry originates from the coast of the UK and is a true favourite alongside the sausage roll.

The pasty is known for being a simple shell-shaped pastry with beef and potatoes.

Make your own Cornish pasty

You can brown the onions, garlic and beef in a pan before baking if you’re unsure about adding it raw into the pastry shell. You can use the traditional shortcrust pastry or puff pastry you bought at the shops. Remember to cut a small steam vent or two in the top of the pastry before baking so that they don’t explode. Serve your Cornish pasty with a green salad or cabbage and cauliflower.

Do you like a golden pastry with meat and potatoes? Look no further than this traditional Cornish pasty recipe to enjoy as a whole meal or snack.

Cornish pasty recipe

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Recipe by Gary Dunn Course: Main, SnackCuisine: United KingdomDifficulty: Easy
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Ingredients

  • 250 g 250 steak

  • 200g 200g shortcrust pastry.

  • 1 large 1 potato

  • 1 medium 1 onion

  • 1-2 cloves 1-2 galric

  • salt and pepper to taste

Method

  • Par-boil the potatoes for about 20 minutes.
  • Cut the meat and potatoes into small squares and mix them with the salt, pepper and chopped onion and garlic.
  • Roll out the pastry, cut into squares or rounds, about 10cm across.
  • Put a tablespoon of the mixture in each. Brush the edges with water, fold over and seal well.
  • Make a small hole in the top of the pastry, brush with a little egg, and bake gently for 40 minutes.
  • Serve with green salad.

Notes

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Are you looking for more tasty pastry recipes that the whole family can enjoy? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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