Cornish Pasties

(from castro15’s recipe box)

Categories: Sandwiches


  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1 cup shortening
  • 8 to 10 tbsp. ice water
  • Filling:
  • 1 lb. beef top round steak, cut into 1/2-inch pieces
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups cubed peeled potatoes
  • 1 1/2 cups chopped peeled turnips
  • 1 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp. butter
  • 1/2 cup evaporated milk
  • Ketchup


  1. In a large bowl, mix flour, salt, and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate dough for 30 minutes.

  2. Preheat oven to 375. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-inch circle. Mound 1 1/2 cups filling on half of circle; dot with 1 tbsp. butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.

  3. Place on a parchment-lined rimmed 15×10×1-inch baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake for 30 minutes. Pour milk into slits. Bake pasties until golden brown, 20 to 30 minutes longer. Serve with ketchup.

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