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Cornish pasties
A traditional recipe. These make a tasty and economical lunch or dinner.
What you need
- 500 g shortcrust pastry
- 1 egg, beaten
- for the filling
- 275 g rump steaks, diced
- 2 onions, peeled and finely chopped
- 2 potatoes, peeled and diced
- seasoning
- 6 tsp stock
Method
Preheat oven to 200°C.
Roll out pastry onto a lightly floured surface. Using a cutter or tea plate and knife, cut into 15 cm rounds.
Mix together ingredients for the filling. Put in the centre of the pastry rounds. Moisten the edges of the pastry with a little cold water. Seal together by fluting to make the traditional pasty shape.
Transfer to a baking tray. Brush pasties with a little beaten egg.
Bake for 25 min or until pastry is firm and golden.
Reduce heat to 180°C. Bake for 15-20 min. Serve hot or cold.
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Preparation 15 minutes Cook 40 minutes Total 55 minutes -
Energy 726 kcal/serving Fat 8.97 g/serving Carbohydrates 277.70 g/serving Glycaemic Index 55 Glycaemic Load 38.66 
Serving suggestion
Tomato ketchup. Or serve with salad or vegetables for a more substantial meal.
Cook's tip
Add a few cooked, well drained and chopped prunes to the filling.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3032 | 701 | 10475 | 8350 |
| Energy (kcal) | 726 | 167 | 2500 | 2000 |
| Protein (g) | 27.6 | 6.39 | ||
| Carbohydrate (g) | 69.4 | 16.1 | 345 | 275 |
| Fat (g) | 38.8 | 8.97 | 95 | 70 |
| Fat (saturated) (g) | 13.9 | 3.21 | ||
| Fibre (g) | 3.74 | 0.87 | ||
| Sodium (mg) | 570 | 131 | ||
| Salt (equivalent) (g) | 1.43 | 0.33 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1027 | 237 | 800 |
| Vitamin B-12 (µg) | 2.32 | 0.54 | 1 |
| Vitamin B-6 (mg) | 0.69 | 0.16 | 2 |
| Vitamin C (mg) | 11.3 | 2.61 | 60 |
| Vitamin D (µg) | 9.63 | 2.23 | 266 |
| Vitamin E (mg) | 1.94 | 0.45 | 10 |
| Zinc (mg) | 3.10 | 0.72 | 15 |
| Calcium (mg) | 124 | 28.7 | 800 |
| Folate (mcg) | 41.0 | 9.47 | 200 |
| Iron (mg) | 3.84 | 0.89 | 14 |
| Magnesium (mg) | 52.5 | 12.1 | 300 |
| Niacin (mg) | 5.39 | 1.25 | 18 |
| Pantothenic acid (mg) | 0.88 | 0.20 | 6 |
| Riboflavin (mg) | 0.25 | 0.06 | 1.6 |
| Phosphorous (mg) | 308 | 71.2 | 800 |
| Thiamin (mg) | 0.38 | 0.09 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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