Cornish Pasties.

Cornish Pasties.

For as long as I can remember, whenever I feel the need for comfort food these wonderful pasties do the trick. They are the perfect snack, meal and great for lunch boxes too. I made a vegetarian version this time and they were delicious, to make these pasties you will need,

Cornish Pasties.

January 15, 2018


  • 1 onion,
  • 2 potatoes,
  • 2 carrots,
  • 150g frozen peas
  • 1tsp ground cumin
  • 1tsp ground cardamom
  • Seasoning
  • Cooking oil
  • 100ml stock
  • 250g kidney beans
  • 2tsp sun dried paste
  • 450g short crust pastry
  • Step 1 Peel and chop your onion and cook, add the cumin and cardamom and toss the onions in the spices, add the peeled and chopped potatoes, carrots, and keep cooking adding the stock too. The vegetables will absorb the stock.
  • Step 2 Add the peas and strained kidney beans and your tomato paste and mix all the ingredients together. Set aside to cool.
  • Step 3 Roll out your pastry and cut circles with a pastry cutter. Fill half the pastie with the filling, around a heaped teaspoon per pastie, fold the other half over and seal. Place each one on a baking dish and apply some egg on each Cornish pastie before baking.
  • Step 4 Bake at 160C for around 25 minutes. Remove them and place on a cooling rack. Count as they will not last long! With the above quantities I made twelve pasties and had some left over mixture.


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