Cornish Pasties

By Oliver Clark

Traditional Cornish Pasties originally devised in Cornwall (in England for Americans), for tin miners to eat for lunch.


25 g butter or margarine
1 tsp Dried mixed herbs
1 Egg, beaten, to glaze
1 Medium onion, skinned and chopped
175 g Potatoes, peeled and diced
salt and pepper
400 g Shortcrust Pastry
450 g Stewing steak, trimmed and cut into small pieces
175 g Swede, peeled and diced (I think if you\'re from the US then thi


  1. Place the meat, potato, swede and onion in a bowl and mix in the herbs and seasoning
  2. Divide the pastry into six equal portions and roll out each piece to a 20cm circle. Spoon the filling on to one half of each circle and top with a little butter.
  3. Brush the edges of the pastry with water, then fold over and press together firmly to seal.
  4. Place the pasties on a baking sheet. Brush with the beaten egg and bake at 220C mark 7 for 15 minutes. Reduce the heat to 170C and cook the pasties for a further 1 hour. Serve warm or cold.


Put peas, carrots etc. in with the filling depending on what you like.