Cookit Homepage Cookit is published by e2bn

History Cookbook: Cornish Pasty

This recipe is in categories Tudors, Main courses
About this recipe
Healthiness : (276 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 15 minutes (filling), 15 minutes (pastry, if making)
Cooking Time: 25 minutes
Number of servings: 2

Pastry dishes became very popular in the Middle Ages and Tudor eras. There are many recipes for both sweet and savoury fillings baked in pie crusts or 'coffins'. The filling was often eaten from the baked pastry dish and then the pastry was thrown away. The pastry served as the baking tin and wasn't necessarily part of the meal.

There is much debate about the origin of the Cornish pasty. It is commonly held that they were made for Cornish tin miners as their midday meal. Tin is very poisonous and it is thought that the crust was held along its edge, while the sweet and savoury filling was eaten. The tin covered edges could then be thrown away, keeping the miners safe from tin poisoning.

  • 500g ready made pastry or make your own (see site recipe)
  • 500g beef steak, roughly cubed
  • 1 onion, sliced
  • 1 potato, chopped
  • 1 apple, chopped
  • 2 tsp honey or sugar (optional)
  • a little milk or water to seal the pastry
  • Weighing scales
  • Jug
  • Knife
  • Chopping board
  • Peeler
  • Rolling pin
  • Greaseproof paper
  • Baking sheet
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put the oven on Gas 5, 190C
  2. Flour the surface and roll out half of the pastry into a circle
  3. Cut a small piece from one edge and seal it to make a wall down the centre of the circle
  4. Layer half of the beef, onion and potato on one side of the wall
  5. Add half the apple to the other side 
  6. Sprinkle with sugar or honey, if using
  7. Fold the circle over to cover the fillings and seal with milk or water
  8. Place on a greased baking sheet or tin and bake for 25 minutes
  9. Eat warm or cold
Cornish Pasty - print view  Cornish Pasty - print view

If you tried this recipe and liked it, tell us about it
There are 19 comments for this recipe.
Add a comment

Name: Angela 11th April 2017
Why do you have potato listed as an ingredient? New world food. turnip, parsnip, carrot anything but a tatter..
Name: Ruby 1st February 2016
They sound delicious
Name: CROW 6th July 2015
I made it it's so so yummy and delicous :D
View all comments, or Add a comment

Required fields are bold

Burns Night Crannachan
Toast the oatmeal in a frying pan on a high heat until lightly brownBlend the raspberries in a...