If you’re looking for a hearty and satisfying meal, I’m glad you’re here!

Today’s highlight is the oh-so-yummy classic Cornish pasty recipe (a beloved British dish hailing from the picturesque region of Cornwall).

The classic cornish pasty, which are savory hand pies, are packed with delicious ingredients, are perfect for a comforting dinner or a hearty snack.

While the traditional pasty filling includes meat (typically beef or lamb), potatoes, rutabaga (swede), onions, and sometimes carrots, modern variations offer a wide range of fillings to suit different tastes, including vegetarian and vegan options.

Join us on this culinary journey as we explore how to make the perfect Cornish Pasty in your own kitchen.

The Classic Cornish Pasty Recipe

Ingredients:

For the Pastry:

• 2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cubed
• A pinch of salt
• 1/2 cup cold water

For the Filling:

• 1/2 lb lean ground beef or lamb*
• 1/2 lb potatoes, peeled and diced into small cubes
• 1/2 cup rutabaga (swede), peeled and diced
• 1/2 cup onion, finely chopped
• 1/4 cup carrots, finely chopped
• Salt and pepper to taste
• 1 tablespoon butter (optional)

* Ingredients for a vegetarian option are further down in this post.

Instructions:

For the Pastry:

1. In a large mixing bowl, combine the flour and a pinch of salt.
2. Add the cold, cubed butter to the flour mixture.
3. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
4. Gradually add the cold water and mix until the dough comes together.
5. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a large bowl, combine the ground meat, diced potatoes, rutabaga, chopped onion, and carrots.
2. Season the mixture generously with salt and pepper.
3. If desired, add a tablespoon of butter to enhance the flavor and moisture of the filling.

Assembly:

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness.
3. Cut out 6-8 circles, approximately 7-8 inches in diameter (use a plate or a round cutter as a guide).
4. Place a generous portion of the meat and vegetable filling on one half of each pastry circle, leaving a border around the edges.
5. Fold the other half of the pastry over the filling to create a semi-circle.
6. Pinch and crimp the edges to seal the pasties, creating a decorative edge.
7. Place the pasties on a baking sheet lined with parchment paper.
8. Optional: Brush the tops of the pasties with beaten egg for a golden finish.

Baking:

1. Bake the pasties in the preheated oven for 45-50 minutes or until they turn golden brown and crisp.
2. Remove from the oven and let them cool for a few minutes before serving.

Serve them with a side of chutney, ketchup, or your favorite dipping sauce.

I had my very first Cornish pasty when I lived in California many moons ago. There was a tiny British cafe in a small shopping center in Los Gatos. I loved the savory pie so much, I simply had to learn how to make it at home to perfection. This recipe is it!

*Ingredients for a Vegetarian Option

• 1 cup diced potatoes
• 1/2 cup diced rutabaga (swede)
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup diced mushrooms
• 1/2 cup diced bell peppers (any color)
• 1/2 cup frozen peas
• Salt and pepper to taste
• 1 tablespoon butter or vegetable oil (optional)

Dinner Table Fodder

Cornish pasties have a rich history and some interesting fun facts that can make for engaging dinner table conversation. Here are a few:

1. Origin in the Mines: The Cornish Pasty’s origins are closely tied to the mining communities of Cornwall, England. Miners used to enjoy pasties as a convenient and portable lunch option. The unique shape of the pasty, with its thick crimped edge, served a practical purpose: it could be held without touching the filling with dirty hands, and miners often held the crimped edge, which was then discarded.
2. Protected Designation of Origin (PDO): In 2011, the Cornish Pasty was granted Protected Geographical Indication (PGI) status by the European Union. This means that for a pasty to be called a “Cornish Pasty,” it must be made in Cornwall following traditional methods.
3. The “Devon Pasty” Debate: Cornwall and Devon, neighboring counties in the southwest of England, have a friendly rivalry over their pasties. Cornish pasties have a distinctive D-shape crimped along the top, while in Devon, they are traditionally crimped along the side. The debate over the “right” way to crimp a pasty can spark some interesting discussions.
4. Variations Around the World: The concept of a savory pastry filled with meat and vegetables is not unique to Cornwall. Similar dishes exist in various cultures around the world, such as the empanadas in Latin America, the samosas in India, and the hand pies in the United States.
5. Pasty Heritage in the USA: Cornish immigrants brought their pasty-making traditions to the United States, particularly to mining regions in states like Michigan and Montana. You can still find traditional Cornish pasties being made and enjoyed in these areas today.
6. The “Oggie” Tradition: In Cornwall, locals sometimes affectionately refer to a pasty as an “oggie.” It’s a common term used among families and communities when discussing this beloved dish.
7. Pasty Festivals: Cornwall hosts several festivals celebrating the Cornish Pasty, such as the World Pasty Championships in Cornwall, where bakers and chefs compete to create the tastiest pasty.

These fun facts can add a fascinating dimension to your dinner table conversation while enjoying your homemade Cornish Pasty. They offer insights into the cultural and historical significance of this beloved dish.

Cornish Pasty Nutrition Notes

Please note that these values are approximate and can vary based on specific ingredients and portion sizes:

For One Cornish Pasty (assuming the recipe makes 6 pasties):

• Calories: 400-450 calories
• Protein: 15-20 grams
• Carbohydrates: 35-40 grams
• Dietary Fiber: 3-4 grams
• Sugars: 1-2 grams
• Fat: 23-28 grams
• Saturated Fat: 12-14 grams
• Cholesterol: 40-50 mg
• Sodium: 400-500 mg
• Potassium: 300-350 mg
• Vitamin A: 15-20% of the Daily Value (DV)
• Vitamin C: 10-15% DV
• Calcium: 2-3% DV
• Iron: 20-25% DV

Notes on Nutritional Content:

1. Calories: The calorie content of a Cornish Pasty primarily comes from the pastry dough and the filling, which includes meat, potatoes, and vegetables.
2. Protein: Each pasty provides a moderate amount of protein, mainly from the meat (beef or lamb).
3. Carbohydrates: The primary source of carbohydrates in the pasty is the pastry dough and the vegetables (potatoes, rutabaga, carrots, and onions).
4. Dietary Fiber: The pasty contains a small amount of dietary fiber from the vegetables, contributing to overall digestive health.
5. Sugars: The sugar content is relatively low in this recipe, with just a small amount naturally occurring in the vegetables.
6. Fat: The fat content mainly comes from the pastry dough and any butter used in the filling.
7. Saturated Fat: Pasties tend to be on the higher side of saturated fat due to the pastry and potential use of butter. Consider using leaner meat or less butter for a lower saturated fat option.
8. Cholesterol: The cholesterol content primarily comes from the meat. Leaner cuts of meat can reduce cholesterol levels.
9. Sodium: The sodium content can vary based on the seasoning used in the recipe. Be mindful of adding excessive salt if you’re concerned about sodium intake.
10. Vitamins and Minerals: Cornish pasties contain various vitamins and minerals, with notable amounts of vitamin A and iron from the meat and vegetables.

It’s important to remember that nutritional values can vary depending on the specific ingredients and portion sizes used. For a healthier option, you can make modifications such as using leaner meat, reducing the amount of butter, or opting for a whole wheat pastry dough for added fiber. Enjoy your Cornish Pasty in moderation as part of a balanced diet.

Congratulations!

You’ve just created a batch of delicious Cornish pasties, each filled with the savory goodness of Cornwall. These hand-held delights are perfect for picnics, lunchboxes, or a cozy dinner at home.

So, there you have it! Hope you enjoy making and savoring these classic Cornish pasties.

Happy cooking!