Cornish Pasties


Made the Cornish Pasty around 9 am just now. The mood strike HOT!!! so without further ado I went ahead with my mission.

I have loved eating Cornish Pasty since young. But this will be the first time I’m making it on my own. Usually, I would just buy from the Sweet Secret shop in JB. Most of the Cornish Pasty I ate before, are soft and crumbling. This time, the ones I made are firm and hard like biscuits. I believe this is the original version of the pasty. From what I read online, during the older days, miners and workers brought these pasties to work. The pasties were described as firm and hard enough to be put into pockets yet delicious to eat.

Indeed, the ones I made today are just as it was described. It is firm and hard to the touch and yet when bitten, it was just like a biscuit, once it goes into the mouth you can taste the flavour and it crumble nicely as one chew on it. The fillings are simply tasty. Overall, I love this recipe and going to add this to my personal collection.

Thanks to Jamie Oliver for the recipe, though I did not follow exactly when it comes to the fillings. My fillings are based on what I have at home;)

Cornish Pasties

For the pastry:
500 g plain flour (have extra for dusting)
pinch of salt
250 g of cold unsalted butter (I used salted) – cut into small cubes

Pour the flour into a bowl, season with salt, then using the rubbing-in method, rub the butter with the flour. Add about 200 ml of water or more (depends and use bit by bit), to quickly mix it up. Mix till it become a dough. Do not overwork the dough, just squeeze, hug and pat on it to ensure it binds nicely.

Preheat oven to 190 degree C.

200 g skirt steak – cut into slices and into small 1 cm size cubes. – (kita pakai daging goreng aje, tak tahu apa tu skirt steak hahaha)
1 onion – diced  n small sizes
1 potato – diced in small sizes
1 small bowl of mixed vegetables
half red or yellow capsicum – diced in small sizes
1 stalk of spring onions or coriander leaves (sliced thinly) – (this is not in the original recipe)
salt and pepper to taste
1 tbsp of olive oil
1 tbsp of blended garlic and ginger mix – (this is not in the original recipe)

Add all ingredients in a saucepan, fry for about 5-8 mins. Stir well and leave to cool.
(Note: this is also not in the original recipe)

Making the pasties : 
Cut the pastry into 10 equal pieces and roll each one into a ball. Dust a clean surface and a rolling pin with flour. Pat and push each piece of pastry out to the thickness of a coin, dusting and turning as you go. Repeat till all are round in shape.

Add filling to the middle of each pastry, brush the edges with beaten egg and fold the pastry over the flling to make a semicircle. Crimp the sides as you wish. Put into the baking tray which has been dusted with flour. Brush with the eggs before baking them into the oven. Bake for about 20 to 25 mins or until golden brown.


The pasties before baking … I made two different designs for the crimping.


Ready to be served …


Yumss…  🙂