Traditional Cornish Pasty
A traditional Cornish pasty is a savory pastry originating from Cornwall, England, typically filled with a hearty mixture of meat, potatoes, swede (rutabaga), and onions. This delicious handheld meal was originally made for miners, designed to be both filling and easy to carry. The unique crimped edge not only serves as a decorative feature but also helped keep the filling secure while being transported.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Beef skirt or chuck | 250g, diced |
| Potatoes | 250g, peeled and diced |
| Swede (rutabaga) | 150g, peeled and diced |
| Onion | 1 large, diced |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- Combine the beef, potatoes, swede, onion, salt, and pepper in a bowl.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of filling on one half of each pastry circle.
- Fold the pastry over, crimping the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your traditional Cornish pasty!
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Cheese and Onion Pasty
A cheese and onion pasty is a delightful variation of the traditional Cornish pasty, often favored for its rich and savory filling. This vegetarian option combines the comforting flavors of cheese and the sharpness of onions, encased in a flaky pastry. It’s a perfect snack or light meal that offers a taste of Cornwall without the meat.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Cheese (preferably mature Cheddar) | 300g, grated |
| Onion | 2 large, diced |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- Sauté the diced onions in a pan until soft and slightly caramelized, then mix with grated cheese, salt, and pepper.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the cheese and onion filling on one half of each pastry circle.
- Fold the pastry over, crimping the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for about 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your cheese and onion pasty!
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Chicken and Mushroom Pasty
A Chicken and Mushroom Pasty is a savory pie-like dish that brings together tender chicken pieces and earthy mushrooms, enveloped in a golden, flaky pastry. This meat-filled variation of the traditional Cornish pasty is both hearty and comforting, making it an ideal option for lunch or dinner.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Chicken breast | 300g, diced |
| Mushrooms | 200g, sliced |
| Onion | 1 large, diced |
| Garlic | 2 cloves, minced |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, sauté the onion and garlic until soft, then add the diced chicken and mushrooms until cooked through. Season with salt and pepper.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the chicken and mushroom filling on one half of each pastry circle.
- Fold the pastry over and crimp the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for about 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your chicken and mushroom pasty!
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Vegetarian Lentil Pasty
A Vegetarian Lentil Pasty is a wholesome and nutritious take on the classic Cornish pasty, packed with protein-rich lentils, vibrant vegetables, and aromatic spices. This meat-free option is suitable for vegetarians and is perfect as a satisfying lunch or a light dinner.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Green or brown lentils | 200g, cooked and drained |
| Carrot | 1 large, diced |
| Celery | 1 stalk, diced |
| Onion | 1 large, diced |
| Garlic | 2 cloves, minced |
| Spinach | 100g, chopped |
| Cumin powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, sauté the onion and garlic until soft, then add the carrot and celery, cooking until tender. Stir in the cooked lentils, spinach, cumin, paprika, salt, and pepper.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the lentil filling on one half of each pastry circle.
- Fold the pastry over and crimp the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for about 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your vegetarian lentil pasty!
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Spicy Chorizo Pasty
The Spicy Chorizo Pasty is a delicious twist on the traditional Cornish pasty, bringing bold flavors and a bit of heat to this classic dish. The combination of spicy chorizo sausage, fresh vegetables, and a flaky pastry makes for a satisfying meal, perfect for lunch or dinner.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Chorizo sausage | 200g, diced |
| Potato | 1 large, diced |
| Onion | 1 large, diced |
| Garlic | 2 cloves, minced |
| Red bell pepper | 1 diced |
| Paprika | 1 teaspoon |
| Cayenne pepper | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, sauté the onion and garlic until soft. Add chorizo, cooking until browned. Stir in potato, red bell pepper, paprika, cayenne, salt, and pepper; cook until potatoes are tender.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the chorizo filling on one half of each pastry circle.
- Fold the pastry over and crimp the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for about 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your spicy chorizo pasty!
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Steak and Ale Pasty
The Steak and Ale Pasty is a hearty and comforting variation of the classic Cornish pasty, filled with tender pieces of beef, savory vegetables, and a rich ale-infused gravy. This filling dish is perfect for a satisfying lunch or dinner, offering a delightful blend of flavors wrapped in a flaky, golden crust.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Beef steak | 300g, diced |
| Potato | 1 large, diced |
| Onion | 1 large, diced |
| Carrot | 1 large, diced |
| Garlic | 2 cloves, minced |
| Ale | 150ml |
| Beef stock | 100ml |
| Worcestershire sauce | 1 tablespoon |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, brown the beef steak pieces. Add onion, garlic, and carrot, cooking until soft. Stir in potato, ale, beef stock, Worcestershire sauce, thyme, salt, and pepper; simmer until thickened.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Spoon a generous amount of the steak filling on one half of each pastry circle.
- Fold the pastry over and crimp the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for about 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your steak and ale pasty!
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Lamb and Mint Pasty
The Lamb and Mint Pasty is a flavorful twist on the traditional Cornish pasty, showcasing the delicious combination of tender lamb and fresh mint wrapped in a flaky pastry. This dish is perfect for those who enjoy a savory meal with a touch of herby freshness, making it an excellent choice for lunch or dinner.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Lamb shoulder | 300g, diced |
| Potato | 1 large, diced |
| Onion | 1 large, diced |
| Fresh mint leaves | 2 tablespoons, chopped |
| Garlic | 2 cloves, minced |
| L amb stock | 100ml |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- In a bowl, mix flour and salt; rub in butter until crumbly. Gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, brown the diced lamb shoulder. Add onion and garlic, cooking until soft. Stir in potato, lamb stock, mint, salt, and pepper; simmer until thickened.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Spoon a generous amount of the lamb filling on one half of each pastry circle.
- Fold the pastry over and crimp the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake at 200°C (390°F) for about 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your lamb and mint pasty!
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Sweet Potato and Feta Pasty
The Sweet Potato and Feta Pasty is a delightful vegetarian variation of the classic Cornish pasty. This dish combines the natural sweetness of roasted sweet potatoes with the rich, tangy flavor of feta cheese, all encased in a crispy, golden pastry. It’s perfect as a hearty lunch or a satisfying dinner option for both vegetarians and non-vegetarians alike.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Sweet potatoes | 2 medium, diced |
| Feta cheese | 150g, crumbled |
| Onion | 1 large, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- Preheat your oven to 200°C (390°F).
- In a bowl, mix flour and salt; rub in butter until crumbly, then gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, heat olive oil and sauté onion and garlic until soft. Add diced sweet potatoes and cook until tender. Remove from heat, then stir in feta, salt, and pepper.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Spoon a generous amount of the sweet potato and feta filling onto one half of each pastry circle.
- Fold the pastry over and crimp the edges to seal tightly.
- Place on a baking tray, brush with beaten egg, and bake for 30-35 minutes until golden brown.
- Allow to cool slightly before serving. Enjoy your sweet potato and feta pasty!
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Curry Chicken Pasty
The Curry Chicken Pasty is a savory twist on the traditional Cornish pasty, blending tender chicken pieces with aromatic spices for a delicious and satisfying dish. This hearty pasty is perfect for both lunch and dinner, offering a taste adventure that showcases the delightful contrast of flaky pastry and flavorful filling.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Chicken breast | 300g, cooked and diced |
| Onion | 1 large, diced |
| Garlic | 2 cloves, minced |
| Curry powder | 1 tablespoon |
| Coconut milk | 100ml |
| Peas | 100g |
| Salt | To taste |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- Preheat your oven to 200°C (390°F).
- In a mixing bowl, combine flour and salt; rub in butter until crumbly, then gradually add cold water to form dough. Wrap and chill for 30 minutes.
- In a pan, sauté onion and garlic in a little oil until soft. Add cooked chicken, curry powder, coconut milk, peas, salt, and pepper; stir until heated through.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the curry chicken mixture on one half of each pastry circle.
- Fold over the pastry and crimp the edges to seal well.
- Arrange on a baking tray, brush with beaten egg, and bake for 30-35 minutes until golden brown.
- Let cool slightly before serving. Enjoy your curry chicken pasty!
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Apple and Cinnamon Pasty
The Apple and Cinnamon Pasty is a delightful dessert variation of the traditional Cornish pasty. Bursting with the sweet flavors of baked apples, warm cinnamon, and a hint of sugar, these pasties make a perfect treat for any occasion. Whether you enjoy them as a snack, dessert, or a cozy accompaniment to your tea or coffee, the flaky pastry combined with the delectable filling is sure to please your taste buds.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Apples (peeled, cored, diced) | 400g |
| Brown sugar | 75g |
| Ground cinnamon | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Salt | A pinch |
| Egg (for egg wash) | 1 |
Cooking Steps:
- Preheat your oven to 200°C (390°F).
- In a mixing bowl, combine flour and a pinch of salt; rub in butter until crumbly, then gradually add cold water to form the dough. Wrap and chill for 30 minutes.
- In a separate bowl, mix diced apples, brown sugar, cinnamon, lemon juice, and cornstarch until well combined.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the apple mixture on one half of each pastry circle.
- Fold over the pastry and crimp the edges to seal well.
- Arrange on a baking tray, brush with beaten egg, and bake for 25-30 minutes until golden brown.
- Let cool slightly before serving. Enjoy your apple and cinnamon pasty!
Seafood Medley Pasty
The Seafood Medley Pasty is a savory twist on the classic Cornish pasty, filled with a delicious combination of fresh seafood and aromatic seasonings. This hearty dish brings together the flavors of succulent shrimp, tender fish, and vibrant vegetables, all encased in a flaky pastry. Perfect for a satisfying meal, it’s a delightful way to enjoy the bounty of the sea wrapped in a convenient hand-held pastry.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Unsalted butter | 250g |
| Cold water | 6-8 tablespoons |
| Shrimp (peeled and deveined) | 200g |
| White fish (diced, such as cod or haddock) | 200g |
| Cooked mussels (shelled) | 100g |
| Onion (finely chopped) | 1 medium |
| Mixed frozen vegetables (peas, carrots) | 150g |
| Dill (fresh or dried) | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Salt | A pinch |
| Black pepper | To taste |
| Egg (for egg wash) | 1 |
Cooking Steps:
- Preheat your oven to 200°C (390°F).
- In a mixing bowl, combine flour and a pinch of salt; rub in the butter until crumbly, then gradually add cold water to form a dough. Wrap and chill for 30 minutes.
- In a pan, sauté onion until soft, then add shrimp, white fish, mussels, and mixed vegetables. Cook until seafood is just opaque, then stir in dill, lemon juice, salt, and pepper.
- Roll out the pastry to about 3mm thick and cut into circles (approx. 20cm diameter).
- Place a generous spoonful of the seafood mixture on one half of each pastry circle.
- Fold over the pastry and crimp the edges to seal well.
- Arrange on a baking tray, brush with beaten egg, and bake for 25-30 minutes until golden brown.
- Let cool slightly before serving. Enjoy your seafood medley pasty!
