Here is a recipie for two Traditional Cornish Pasties
The cornish pasty originally evolved to feed the Cornish tin miners who needed a filling meal while working deep in the mines. According to Cornwall Online, Some mines even built huge ovens on the surface to keep the miner’s pasties hot until it was time to eat.
Cornish Pasty Ingredients
- 500g shortcrust pastry (ready-made is fine)
- 1 free-range egg
- 250g rump steak
- 125g onions
- 125g potato
- 85g turnip
- 85g carrot
- A few sage and thyme leaves
- salt and pepper
(all these measurements are approximate guides only. )
Preheat oven to 180°C
Cut the steak into one inch cubes.
Cut the vegetables into half inch cubes and the potato into quarter inch cubes.
Mix the cubed meat and veg with the salt, pepper and herbs.
Roll out the shortcrust pastry and cut out two large circles by scoring around an upturned dinner plate.
Place half the filling mixture down the centre of one of the circles. Brush the pastry rim with beaten egg and fold in half to make a semi-circle. Go round the curved edge, pinching the rim as you go to make a traditional crimped edge. Glaze with beaten egg.
Make a second pasty with the other half of the ingredients.
Bake them both for 40 minutes on a baking sheet in the middle of the oven. Allow your pasties to cool for 2 or 3 minutes on a wire rack
Now find a friend and enjoy your hot cornish pasties together. In Cornwall itself they pronounce it “paastea” and some people call cornish pasties ‘Oggys’.
Although this is the most traditional cornish pasty recipe we know of, there are plenty of variations across the county.