Cornish Pastie

 Well known Cornish cuisine.

Cornwall is located in South West England.

<For pastie>


450g (1lb.) flour
225g (1/2 lb.) butter
pinch of salt
90cc water

Sift the flour and salt into a bowl and rub in the butter.

Add water to make a soft dough. (Put pastie in a fridge for 30 min. )

<For Filling>


450g (1lb.) lean beef
200g (1/2 lb.) potato
1 carrot
1 swede (=radish)
1 small onion
1 stock cube
pinch of parsley
salt & pepper to taste


Set oven to 180C (=400F). Make the pastie and divide into 4 equal pieces. Roll each piece into a round 20cm in diameter. Cut up beef and each vegetable into small pieces. Mix chopped meat & vegetable, and add crushed stock cube and salt & pepper to taste. Dampen the edges of the pastie and bring up from both sides with floured hands to envelop the filling. Pinch the edges together and crimp them firmly to seal. (Spread milk on surface if you like.) Cook on a floured tray for 40-50 min.



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