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Cornish pasties

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Combine the onion, potatoes, turnip, steak, seasonings and Worcestershire with your hands. 
  • In another bowl, whisk the egg with milk. 
  • Cut a large round in a pastry sheet and place it on a lightly floured workbench. Spoon a quarter of the mixture in the centre, brush around the edges with egg wash and bring up the sides to meet in the centre. Then crimp the edges to seal and place the pasty on a lightly oiled baking sheet. Repeat the process. 
  • Make a small cut in each side of the pasties, brush them all over with egg wash and cook in the oven for about 35-40 mins. (If browning too much, loosely cover with a piece of foil.) 
  • Serve with a good dollop of your favourite pickles or chutney.

Ingredients

  • 1 onion, finely chopped
  • 2 smallish potatoes, peeled & cut into about 1 cm cubes
  • 1 small turnip, peeled & cut into about 1 cm cubes
  • 300 gm rump steak, trimmed of fat & sinew, cut into about 1 cm cubes
  • sea salt & freshly ground pepper
  • a splash of Worcestershire sauce
  • 1 egg
  • ¼ cup milk
  • 2-4 shortcrust (or puff) pastry sheets
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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