Why are Cornish pasties so good?

Here is a recipe for a traditional Cornish pasty:


  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1/2 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried thyme
  • 1/4 cup beef broth
  • 1 (17.3-ounce) package all-purpose pie crust, chilled
  • 1 egg, beaten


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine beef, onion, carrots, parsnip, peas, salt, pepper, nutmeg, and thyme. Add beef broth and mix well.
  3. Roll out one pie crust on a lightly floured surface to a 12-inch circle. Place the filling in the center of the circle, leaving a 1-inch border.
  4. Fold the top edge of the crust over the filling, then fold the bottom edge over the top edge. Crimp the edges together to seal.
  5. Brush the top of the pasty with beaten egg.
  6. Cut several slits in the top of the pasty to allow steam to escape.
  7. Bake in preheated oven for 30-35 minutes, or until golden brown.
  8. Serve hot.


Search related topics