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Cornish puff pastry pasties


Makes: 9
timePrep time: 45 mins
timeTotal time:
Cornish puff pastry pasties
Recipe photograph by Kris Kirkham

Cornish puff pastry pasties

This twist on Cornish pasties uses puff pastry instead of the traditional shortcrust.

Makes: 9
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
430Kcal
Fat
28gr
Saturates
15gr
Carbs
33gr
Sugars
3gr
Fibre
3gr
Protein
10gr
Salt
1.4gr

Trevennon Dakota

Trevennon Dakota

Trevennon is a cookbook author, food writer and recipe developer from Cornwall.
See more of Trevennon Dakota’s recipes
Trevennon Dakota

Trevennon Dakota

Trevennon is a cookbook author, food writer and recipe developer from Cornwall.
See more of Trevennon Dakota’s recipes

Ingredients

  • 2 x 500g blocks puff pastry
  • 150g potatoes (regular or baking, not new)
  • 100g swede
  • 1 large onion
  • 150g diced beef (we used shin)
  • 1 tsp flaked sea salt
  • ½ tsp ground black pepper
  • plain flour, to dust
  • about 75g unsalted butter
  • 1 medium egg, beaten

Step by step

Get ahead
Prep to the end of step 5 a day ahead. Best eaten freshly baked but can be kept in the fridge for 2 days; reheat to serve.
  1. To begin, remove the puff pastry from the fridge to take the chill off, and line 2 large baking sheets with baking paper.
  2. Finely chop the potatoes, swede, onion and beef so that they are no larger than the size of a fingernail, and no thicker than 5mm. Tumble into a bowl along with the salt and pepper and mix well.
  3. Roll the pastry out (one block at a time) on a flour-dusted surface to 3-4mm thick. Using a small side plate or bowl (15cm diameter), stamp out nine circles of pastry. You can re-use any scraps by stacking them before rolling them out again – don’t squeeze them into a ball as you will lose the wonderful flaky layers.
  4. Divide the meat and vegetable mixture evenly between each pastry disc, piling it up on one side of the disc and leaving a 2cm border. Add a knob of butter on top of the filling.
  5. Brush the beaten egg all around the border of the pastry and fold the bare half over the filling, into a half-moon shape. To crimp and seal, press two fingers down at one end of the curved edge to press the pastry layers together, then push the back of a knife into the pastry between your fingers, making an indent towards the filling. Continue working around until the pasty is suitably crimped. Transfer to the prepared baking sheets and brush the tops with more egg. Chill for 15 minutes; preheat the oven to 200°C, fan 180°C, gas 6.
  6. Bake for 15 minutes initially, then reduce the oven to 180°C, fan 160°C, gas 4 and bake for a further 45-50 minutes. Let the pasties cool for 10-15 minutes before tucking in.

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