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A Perfect Pantry

Cornish Pasties

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      40 min
      25 min
      1 hr 5 min
      54 piece


    • 1 tablespoon olive oil
    • 1 brown onion diced
    • 2 clove garlic minced
    • 400 grams beef mince (lean)
    • 1 small potato peeled, diced 5mm
    • 1 carrot peeled, diced 5mm
    • 1/4 cup beef stock
    • 2 teaspoons worstershire sauce
    • 1 tablespoon tomato sauce
    • 1 tablespoon tomato paste
    • 1/2 teaspoon mixed herbs dried
    • 2 teaspoons corn flour
    • 1 tablespoon water
    • 6 sheets short crust pastry thawed, cut using 7cm round cookie cutter
    • 59 grams free range egg
    • 1 tablespoon milk


    1. In a frypan, heat the oil over a medium heat and sauté the onion and garlic until golden brown, approximately 4 minutes.
    2. Add the beef and cook until brown and separated. You may need to separate larger pieces of beef by squashing with a wooden spoon.
    3. Add the potato, carrot, stock, worstershire, tomato sauce, tomato paste and mixed herbs and allow to simmer over a low heat for 2 minutes.
    4. In a bowl, combine the corn flour and water until it forms a smooth liquid. Stir through the mince mixture and allow to simmer for 1 minute. Set frypan to the side and allow to cool slightly for approximately 15 minutes.
    5. Preheat a fan forced oven to 180°C and line 2 baking trays with baking paper.
    6. Place approximately just under a tablespoon of mince mixture into the centre of each pastry round. Fold the pastry over to form a semi circle and gently press using your thumbs until they are completely sealed. Place onto the prepared oven trays, 5cm apart and repeat until all pasties have been formed.
    7. In a bowl, whisk together the egg and milk and lightly brush over each pastie before baking. Place into the oven for 25 minutes or until golden brown. Serve with tomato sauce.

    This recipe was developed using a Kambrook Appliance.


    • Hot Top Mini-OvenHot Top Mini-Oven
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