Cornish Pasties

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ lb. raw meat
  • ¼ lb. potatoes
  • ½ teasp.


Mince the meat finely. Dice the potatoes. Add the onion, herbs, salt, pepper and gravy to the meat and potatoes, and mix well together. Divide the pastry into 8 equal portions and roll them out ¼ in. thick, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together