Cornish pasties

Enjoyable Cornish pasties Recipe

If everyone is getting bored of taking sandwiches to work, make a batch of these delicious Cornish pasties which can be frozen and reheated as needed.
Cornish pasties
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 20 person.


  • 1 tablespoon olive oil

  • 1 small brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 350g beef mince

  • 1 small potato, peeled, finely chopped

  • 1 carrot, peeled, finely chopped

  • 2 teaspoons cornflour

  • 1/3 cup Massel beef stock

  • 1 tablespoon worcestershire sauce

  • 1 tablespoon tomato sauce

  • 5 sheets ready-rolled frozen shortcrust pastry, partially thawed

  • 1 egg, lightly beaten


  • Step 1

    Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.

  • Step 2

    Combine cornflour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, worcestershire and tomato sauce. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.

  • Step 3

    Preheat oven to 200°C. Cut four 12cm (diameter) rounds from each pastry sheet. Spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.

  • Step 4

    Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden. Set aside to cool.

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