Traditional Cornish pasties

When we think about the ultimate dishes in English cooking it’s hard to go past a tasty Cornish pasty fresh

When we think about the ultimate dishes in English cooking it’s hard to go past a tasty Cornish pasty fresh from the oven. This recipe calls for a mix of beef mince, worcestershire sauce, and chopped potato and carrot. You can use whatever starchy veggies you have in your crisper though; try turnip, sweet potato, or swede. Wrap it all up in buttery, soft pastry and you’ve got a winner on your hands!


  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped 2 garlic cloves, crushed
  • 350g beef mince
  • 1 small potato, peeled, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 teaspoons cornflour
  • 1/3 cup Campbell’s Real Stock Beef
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten


1. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.

2. Combine cornflour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, worcestershire and tomato sauce. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.

3. Preheat oven to 200°C. Cut four 12cm (diameter) rounds from each pastry sheet. Spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.

4. Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden. Set aside to cool.


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  1. John Reid  

    Sorry, no, nothing like a Cornish pastie.
    My maternal family is Cornish; their recipe, and several others we know many generations old, are made entirely differently. There was little or no mince. The meat was leftover roast (generally mutton or beef) from previous day/s, cut into a 1/2″ dice. Onion may or may not have been used; other veges were usually potato and swede, also cut in a 1/2″ dice. A third vege might have been diced carrot, diced parsnip or, dependent on season and availability, peas. Meat and veges might or might not have been mixed together. Frequently, the fillings were laid in strips along the base. The sides of the pastry were generally, but not universally, brought up from each side and joined in the middle.
    We had them regularly in the 1940s and 1950s and they were delicious!


      I totally agree John my husband and his reles who are all Cornish would be appalled at this recipe.

  2. Laura  

    Would be nice to see American equivalents.

  3. As a Cornishman whose Cornish wife makes delicious TRADITIONAL pasties, the above recipe is way out. As the pasty was made original for tin miners, all the fancy stuff like garlic and sauces weren’t used. A pasty is made up of tatties (potato) turnip (swede) onion and the cheapest cut of beef (not leftover roast). No carrots, peas etc. The contest were diced and the pastry was home-made shortcrust (not frozen). The cripping or edging was on the side, so it could be easily grasped in the hand. Proper job, me ansom!

  4. Alexandra  

    The above recipe states you need 5 sheets of frozen pastry. Shouldn’t this be 4 sheets?

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