Cornish Pasties


Leftovers can sometimes be a little lacklustre the day after and if I suggest them to the boys they are greeted with disgust, however, wrap them in pastry and call them something else and they are loved! I’ll never understand boys!!!

I often have leftover roast vegetables when I have a roast so these get used instead of the carrot to speed things up and use everything up!

If you don’t have time to make pastry just use blocks of defrosted puff pastry, you will need 2-3 blocks.

Makes 12 pasties.


2 tablespoons olive oil

500g leftover roast lamb or beef, finely diced

3 carrots, finely diced

1 onion, finely diced

200mls leftover pan juice/ gravy or stock

45 mls Worcestershire sauce

2 tablespoons tomato ketchup

salt and pepper

1 egg, beaten


600g plain flour

300g butter, diced

375 mls water


Make the pastry first.

Weigh the flour into a large bowl. Add the diced butter and then form a dough with the water.

Turn onto the floured surface and roll gently into a rectangle, turn around 1 quarter and fold the ends in to form a block. Turn another quarter and roll again, fold on the ends and turn again, repeat 12 times.

Wrap the pastry in plastic wrap and pop in the fridge for 30mins.

Heat the oil in a large frying pan, over a medium heat, and add the onion and carrots, cook until the onion is translucent.

Turn the heat up high and add the meat, cook, stirring regularly, until the meat is beginning to crisp up.

Add the stock, ketchup and Worcestershire sauce and bring up to a gentle simmer.

Simmer until most of the liquid has evaporated, season and set aside to cool.

Preheat the oven to 190 degrees Centigrade. Line three baking trays with baking parchment.

Remove the pastry from the fridge and cut into 12 portions.

Take one potion and on a floured surface roll out into a rough circle, around 12-15 cm diameter, spoon some of the meat into the middle and brush the edge with beaten egg.

Bring the sides up to meet in the middle and crimp with your fingers to seal.

Place the pasty on the prepared tray and repeat with the remaining pastry.

Brush all of the pasties with beaten egg and then bake for 30-35 mins until golden and crisp.


43 thoughts on “Cornish Pasties”

  1. Reblogged this on Miss Maisie and Me and commented:
    Not to be confused with the equally delicious Michigan Yooper pasty, which is the child of this type, thanks to Cornish and Finnish miners who emigrated to my lovely state.

    I want to make this one and taste the difference between what I know and it’s progenitor

    1. Looking forward to reading your version missmaisieandme, thanks for the link! I doubt the original recipe used tomato ketchup but I rather like it! I think that the pastry is key as the pasty was transported in the miners pockets in a piece of paper so the rough puff had to be fairly robust! Thanks again ๐Ÿ™‚ Ros.

      1. Hi Bec, you just form the dough into a rectangle and then start the rolling out and folding to create the layers. I’m a HUGE fan of frozen puff pastry too and shortcrust seems to work best for me if I make it in the food processor and have minimal contact with it! ๐Ÿ™‚ Ros

      1. Thanks. I make these,but might try your recipe. Living in England, you kind of have to learn some English cookery. As I’m Caribbean, the analogy is simple.. Use less spices, and simple herbs..

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