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Cornish Pasties


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Cornish Pasties


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Cornish Pasties

The Cornish Pasty recipe is an old fashioned favorite. You can swap ingredients – use chicken and sweet potato, for example.


  • Ready Time : 0 min




  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 10 tablespoons pareve margarine
  • 5 tablespoons vegetable shortening
  • 3-4 tablespoons water
  • 12-14 ounce beef such as skirt or hanger steak, finely chopped
  • 2 medium all purpose potatoes, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 1 cup frozen peas
  • 1 large carrot, finely chopped, optoinal
  • salt and freshly ground black pepper to taste
  • 1 tablespoon pareve margarine cut into 8-10 equal pieces
  • 1 large egg, beaten


Preheat the oven to 425 degrees.

Measure the flour and salt into a food processor. Add the margarine and vegetable shortening in chunks. Process ingredients on pulse about 18 times, until the mixture resembles coarse crumbs. Add 3 tablespoons water gradually with the machine on, adding more water only if necessary to form a soft ball of dough.

Wrap the dough in plastic and let rest in the refrigerator for about 30 minutes. When chilled, divide the dough into 8-10 equal pieces and roll each piece into a circle about 1/8-inch thick.

Place the chopped beef, potatoes, onion, peas and carrot, if used, in a bowl and mix well. Season to taste with salt and pepper.

Spoon the mixture evenly just below the center of each rolled out piece of dough. Top each with one piece of margarine. Brush a film of beaten egg around the perimeter of each circle. Gently fold the dough into half circles, covering the filling and crimping the edges together.

Place the pasties on a cookie sheet. Brush the pasties with beaten egg. Bake for 10 minutes. Reduce the oven heat to 375 degrees. Brush the pasties with egg for a second time. Bake for another 25-30 minutes or until golden brown. Remove to a wire rack to cool.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Cornish Pasties

  1. avatar says: strandjss

    This is the second recipe I’ve seen this week calling for hangar steak – what is that? I’ve never heard of it until now.

  2. Basically hanger steak is what we used to call “plate.” It’s like skirt steak, and from the same general area of the animal, just behind the brisket. Tender, a bit fatty. Just a new name for an old thing. It’s good, though I prefer skirt steak.

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