Kinda traditional Cornish Pasty recipe

Heidi’s kinda not really traditional Cornish pasty recipe

Makes 6 



(remove meat and eggs and replace with vegan cheese and nuttelex for eggs for vegan version)

  • 3 medium potatoes (any kind really. 
  • 2 carrots
  • 5 cloves garlic (I go hard on garlic so you may wish to lower the amount) 
  • 1 large turnip
  • 2 largish onions
  • Large handful of grated Cheese.
  • 200 gas of chuck steak 
  • 6 sheets of puff pastry (You can make your own pastry if you wish but I’ve resorted to store bought because….. can’t be assed. )
  • 1.5 tbspns butter
  • 1 Egg yolk
  • Salt
  • Pepper
  • Worcesterise sauce
  • 1 tspn Cumin if you want. 

For the Handmade pastry:

  • 2.5 cups of good quality flour (Laucke if you’re in Australia)
  • 2 tbspns of sugar
  • 280 gms lard
  • 85 ml water
  • 1 tspn salt.

Method for handmade pastry: 

  • Combine two thirds of flour with sugar and salt in the bowl of a food processor.
  • Pulse twice to incorporate.
  • Spread butter pats evenly over surface.
  • Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
  • Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
  • Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
  • Sprinkle with water.
  • Then, using a rubber spatula, fold and press dough until it comes together into a ball.
  • Divide ball in half. Form each half into a 4-inch disk.
  • Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.


  • Skin. potatoes , carrots and turnip. Dice finely. 
  • Cube into small cubes the chuck steak and  brown with a saucepan
  • With a saucepan, cook the potato carrot and turnip mix with olive oil
  • Add herbs
  • Leave to cool
  • Add cheese. 

Assemblage good times: 

  • Heat oven to 180 degrees Celsius
  • On a big chopping board cut the pastry squares (one per pasty) into a loose circle. 
  • Press the middles together and turn the edges into a knot to seal. 
  • Here’s the kicker… with your middle finger and thumb pinch then turn the pastry edges … do this over and over from one end to the other. 
  • Once you’ve made all the pasties, place on lightly oiled baking paper.
  • With a pastry brush, brush on the egg yolk, then heat the butter and give it a good coat over the top. 
  • Cook for around 15 and keep checking till golden and tasty!