Pasties
A pasty (Cornish: pasti, hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, in the United Kingdom. It is a baked savory pastry case traditionally filled with sliced meat and vegetables. The ingredients are uncooked before being placed in the unbaked pastry case. Pasties with traditional ingredients are specifically called Cornish pasties. Traditionally, pasties have a semicircular…
Ingredients
- 1 medium swede (rutabaga, yellow turnip) or similar root vegetable, peeled, cut into chunks, and then thinly sliced
- 4 large potatoes, prepared same as the swede
- 4 medium onions, halved and thinly sliced
- 2 pounds (900 g) beef round (skirt), sliced across the grain into roughly 1x2 cm strips
- Pastry for Cornish Pasties
- 1 tbsp plain flour (optional)
- 1 tbsp milk (optional)
- Salt to taste
- Pepper to taste
Steps
- Preheat oven to 400°F 200°C Gas Mark 6.
- Optional: lightly dust prepared meat in seasoned flour for thicker gravy.
- Divide pastry into 4 equal portions. Roll each into circle.
- Layer meat and vegetables on one half of each circle, to within 1 inch of edge. Season generously.
- Optional: brush milk on circle edges.
- Fold other half of dough over mixture.
- Pinch and twist edges to seal.
- Cut a couple of small slashes in top for steam.
- Optional: brush pasties with remaining milk.
- Use pastry trimmings to make eater's initial(s) on one end of each pasty.
- Place on lightly greased baking tray (or double thickness aluminium foil directly on oven shelf).
- Bake about 45 minutes on middle shelf of preheated oven.
Notes from the original
- Try adding sweet-corn or different types of beans.
- To rewarm, place on a cookie sheet in the oven and make a tent with foil over them so only the inside is heated, and not the pie crust. By a campfire, just lay on a hot rock or on a plate tilted towards the fire; before long they are warm and ready to eat.
- Use a pie crust that doesn't crumble too easily, or the whole thing will fall apart.
Source. Adapted from “Cookbook:Pasties” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Cornish pasty - cut.jpeg by David Johnson [1], CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.