Easy Cornish Pasties

The perfect make-at-home lunch that can be eaten cold or reheated, the Cornish Pastie is a traditional English hand pie filled with beef and vegetables.



  • 2 tbsp olive oil
  • 250g beef mince
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 4 sprigs of thyme
  • 1 medium size potato, small diced
  • 1 large carrot, small diced
  • 1 tbsp flour
  • 500ml beef stock
  • Salt & pepper
  • Chopped parsley
  • 1/2 cup frozen peas
  • 500g pre-made short crust pastry
  • 1 egg, beaten


  • Heat the oil in a large frying pan.
  • Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature.
  • Add the mince and fry for about 10 mins until browned, then add potato and carrot. Fry for a couple of minutes then add the flour, stirring well. Pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stirring occasionally.
  • When the filling is cooked, taste and add more salt and pepper if needed, add the peas and stir through. Remove from the heat and allow the mixture to cool.
  • Preheat the oven to 180C, line a baking tray with grease-proof paper.
  • Roll out the pastry (f using frozen sheets, defrost 3-4 sheets) and cut into 3-4 circles of about 25 cm diameter. (Use a side plate to easily cut circles).
  • Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
  • Bake them in the oven for about 30 mins.
  • Once out of the oven, allow to cool slightly and enjoy warm or cold.