Cornish Pasties

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“This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.”
1hr 15mins

Ingredients Nutrition

  • 1 medium potato, peeled and cut into 1/4 inch dice
  • 1 medium onion, finely chopped
  • 12 lb chuck or 12 lb round steak, cut into 1/2 inch cubes
  • salt & pepper
  • 1 pinch dried thyme (optional)
  • 8 ounces flour (scant 2 cups)
  • 2 ounces cold butter, diced
  • 2 ounces vegetable shortening or 2 ounces lard, chilled and diced
  • cold water (add ice cubes to keep very cold)
  • 1 eggs, beaten (to glaze) or 1 milk (to glaze)


  1. Preheat oven to 425* F.
  2. Combine potato, onion, meat, and seasonings; mix together well.
  3. Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
  4. Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
  5. Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
  6. Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.

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