Cornish Pasty

When we were on holiday in cornwall last year DD1 absolutely loved the pasties.  I totally forgot about trying to recreate them at home until 5 minutes ago.  I wanted them to be really easy to make, so will cheat with ready made pastry.  I based the recipe on one I found on the Jusrol site, but will use a meat substitute.


  • 1 x 500g Block Jus-Rol™ shortcrust pastry Thawed
  • 300g potato Finely sliced
  • 225g onions Finely diced
  • 100g carrots or swede finely diced
  • 300g meat substitute (quorn mince or similar)
  • Salt & black pepper
  • Beaten egg to glaze


  1. Preheat oven to 200ºC, (180ºC for fan assisted), 400ºF, Gas Mark 6.
  2. Divide the pastry into six even pieces, roll out each large enough to cut out a 17.5cm/7” disc.
  3. Lay some thinly sliced potato across centre of one pastry disc.
  4. Top with diced onion
  5. Then scatter over diced swede or carrot (or combination of both)
  6. Place one sixth of the diced steak on top of vegetables and season with salt and black pepper.
  7. Top the meat with further slices of potato to keep in the moisture.
  8. Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
  9. Press edges firmly together to seal
  10. With a sharp knife knock up edges to complete sealing process.
  11. Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand
  12. Brush with beaten egg and repeat with all remaining ingredients. Bake for 15 minutes then reduce the oven temp. by 20º and continue cooking for further 20 – 25 minutes.

Vegetarian. One husband, Two cats, Three kids.

Posted in Vegetarian
One comment on “Cornish Pasty
  1. […] bung in the oven or slow cooker before we leave… please!)  DH was supposed to be making us Cornish Pasty for our tea, but we had run out of carrots & eggs, so he made pasta, veg & sauce instead. […]

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