Cornish Pasty

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Most Helpful Positive Review

Jan 16, 2008

I am from Wisconsin and when I was a girl we used to go up North and visit the old minning areas and you know the stoy of the Pasty. The minors used to take them into the mine with them so they could just pull them out of their pocket and have a good meal while they were working. Anyway I didn't really like the pasty they were very dry and didn't have a lot of flavor. I remember the shell being very dry. But these are very very good,the crust is light and flaky. And it was a great compliment to the meat and vedges on the inside. I used stu meat and that worked out great. `Thanks for the great recipe it brought me back to my childhood and better.

—BANGER5

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Most Helpful Critical Review

Apr 13, 2007

I have just one problem with the recipee, it contains carrots, that's a no-no. If you can change the 2 small carrots to 1 small turnip, this is the traditional ingredient. Carrots were added by non Cornish types. The very first pasties eaten by the tin miners of Cornwall were made as a meal in one and would have the meaty mix at one end and a sweet mix at the other. The pastie was created with a ridge of pastry down it's middle because tin mining was a dangerous and poisonous trade and the miner would hold the pastie by it's ridge which he would then throw away so as not to poison himself.

—Niggle

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29 Ratings

Aug 25, 2003

we tried this last night (my boy and me ) and exchanged the beef for cornbeef from a can and we was plesantly surprised with the end results. We had all the ingrediants in the house and the recipe makes alot more than the authors suggested 6 servings. Most enjoyed and my family are happily eating this recipe now :) my thanks to the author .

—DESCDS

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Mar 10, 2008

For a more authentic recipe, try substituting the cooked carrot for raw swede (rutabega) or raw turnip. This give a great peppery taste. Try it!

—Cat

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Oct 23, 2009

Instead of using all butter for the pastry, try half and half of butter and lard. This makes the pastry lighter.

—Liz61

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Jul 18, 2006

These tasted good, but I found the recipe didn't make near enough pastry dough for the amount of filling. I recommend rolling it out thinner than the recipe calls for--the crust was so thick it was hard to get much filling in there. We fried up the leftover filling in a skillet and it made a nice hash. This was not the light, thin, crispy pasty crust I got used to during my trips to southwest England, but they did still taste good.

—Erin C.

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Nov 21, 2007

While carrot works perfectly fine with potato in a pasty, the previous reviewer is correct - an authentic Cornish pasty is made with turnip (rutabaga is an ok substitute). I add LOTS of freshly-ground pepper as that's what I'm used to. Good recipe - reminds me of home. Thanks, Barrie!

—Caroline C

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Apr 15, 2008

I used frozen sheets of puff pastry with this, but the filling was excellent. The leftovers were divided up gor easy lunches and people at work started asking for the recipe when they smelled them heating back up.

—Paul

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Nutrition

Calories
558 kcal
28%

Carbohydrates
51 g
16%

Cholesterol
101 mg
34%

Fat
27.3 g
42%

Fiber
3.6 g
14%

Protein
26.1 g
52%

Sodium
360 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cornish Pasty

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 558
** Calories from Fat: 246

% Daily Value *
** Total Fat 27.3g 42 %
** Saturated Fat 14.3g 71 %
** Cholesterol 101mg 34 %
** Sodium 360mg 14 %
** Potassium 759mg 21 %
** Total Carbohydrates 51g 16 %
** Dietary Fiber 3.6g 14 %
** Protein 26.1g 52 %
** Sugars 2.5g
** Vitamin A 65 %
** Vitamin C 27 %
** Calcium 11 %
** Iron 49 %
** Thiamin 55 %
** Niacin 95 %
** Vitamin B6 49 %
** Magnesium 19 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.