Cornish Pasties


Shortcrust Pastry

  • 310 g (11 oz/ cups) plain (all-purpose) flour
  • 125 g ( oz) chilled butter, cubed
  • 80–100 ml (2½–3½ fl oz) chilled water
  • 165 g ( oz) round steak, finely chopped
  • 1 small potato, finely chopped
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1–2 teaspoons Worcestershire sauce
  • 2 tablespoons beef stock
  • 1 egg, lightly beaten


  1. Lightly grease a baking tray. Sift the flour and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water. Mix together with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add a little more water if the dough is too dry. Turn out onto a lightly floured work surface and form into a ball. Cover with plastic wrap and refrigerate for 20 minutes.
  2. Preheat the oven to 210°C (415°F/Gas 6–7). Mix together the steak, potato, onion, carrot, worcestershire sauce and stock in a bowl and season well.
  3. Divide the dough into six portions. Roll out each portion to 3 mm ( inch) thick. Using a 16 cm ( inch) diameter plate as a guide, cut six circles. Divide the filling among the circles.
  4. Brush the edges with beaten egg and bring the pastry together to form a semicircle. Pinch the edges into a frill and place on the tray. Brush the pastry with beaten egg and bake for 15 minutes. Reduce the oven to 180°C (350°F/Gas 4) and cook for 25–30 minutes, or until golden.