Cornish Pastie Without Rutabega

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“The original version of this recipe was found at British Express. I have increased the amount of salt and pepper for better flavors. The amount of seasonings with the combination of these ingredients is what makes this pastie so good.”
1hr 15mins
3 turnovers

Ingredients Nutrition

  • 3 pie crusts
  • 12 lb cubed cooked beef (optional) or 12 lb ground beef (optional)
  • 1 large potato (peeled and cubed)
  • 1 large carrot (thinly sliced)
  • 1 medium onion (finely chopped)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • water (small amount)
  • 1 beaten egg


  1. In a bowl combine the meat, vegetables and spices and mix well.
  2. Lay one of the pie crust out on a flat surface.
  3. Lay 1/3 of the vegetable/meat combination on 1/2 of the pie crust and make sure to leave 1 - 1/2 inch space along the entire edge for sealing.
  4. With you fingertips lightly dampen the edge of the bottom edge.
  5. Cover the filling with the other half of the pastry and press the edges together firmly to seal.
  6. Fold the edges towards the center at least once -- twice if you have room.
  7. Either crimp the edges with your fingers or press lightly with the tines of a fork to further seal to avoid leaks.
  8. Brush the entire top of the turnover with the beaten egg.
  9. Bake at 425 degrees Farenheit for 15 minutes then reduce temperature to 350 degrees Farenheit for an additional 30 minutes.

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