Cornish Pasties


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • 1 teaspoon Salt
  • 6oz lard
  • 4 tablespoons finely-grated suet
  • Water to mix
  • 2 large potatoes
  • 1 small turnip
  • 1 onion
  • 12oz lean chopped chuck steak
  • Salt and pepper


    Mix the flour and salt, rub in the lard and add the suet. Mix to a stiff paste with water, and roll out to quarter-inch thickness. Cut into six rounds, using a six-and-a-half-inch plate to cut the size. Slice the potatoes, turnip and onion finely, and place a mixture down the centre of each round, seasoning well. On top put the chopped meat. Damp the edge of each round, and close each pasty across the top, sealing the edges firmly. pinch the edges between finger and thumb to give a fluted top. Put on a baking sheet and bake in a very hot oven, 450°F, 230°C, gas mark 8 for ten minutes. Reduce heat to moderate, 350°F, 180°C, gas mark 4 and continue cooking until the meat is tender (about forty-five minutes).