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Cornish pasties
This traditional recipe includes both savoury and sweet fillings.
What you need
- for the pastry
- 575 g plain flour
- 1 pinch salt
- 150 g butter
- 150 g lard
- for the savoury filling
- 350 g rump steaks, finely diced
- 2 potatoes, peeled and diced
- 2 onions, peeled and chopped
- 1-2 tsp chopped fresh mixed herbs (optional)
- seasoning
- 2 tsp beef stock
- for the sweet layer
- 350 g cooking apples, weight when peeled, cored and diced
- 100 g stoned dates, chopped
- 50 g granulated sugar
- 1/2-1 tsp ground mixed spice
- 2 tsp cornflour
- to glaze
- 1 egg, beaten
Method
Sift the flour and salt into a mixing bowl. Rub in the butter and lard until the mixture resembles fine breadcrumbs. Add enough cold water to bind. Roll out onto a lightly floured surface until 5mm (1/10 1/4 cm) thick.
Cut into large rounds, about the size of a dessert plate.
Preheat oven to 220°C.
Mix together the ingredients for the savoury filling. Divide between rounds, into a half of a semi-circle, keeping away from the edges.
Mix the apples with the dates, sugar and spice. Sprinkle the cornflour over the other half of each semi-circle - this absorbs the juice from the apples and stops the pastry going soggy.
Spoon the apple mixture over the cornflour. Fold over the other half of pastry, to enclose. Seal and flute the edges. Lift onto a lightly greased baking tray. Brush with the beaten egg.
Cook in the oven for 15 min.
Reduce heat to 160°C and cook for 30 min. Serve hot or cold.
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Preparation 30 minutes Cook 45 minutes Total 1 ¼ hours -
Energy 1495 kcal/serving Fat 13.8 g/serving Carbohydrates 665.73 g/serving Glycaemic Index 69 Glycaemic Load 115.72 
Serving suggestion
Cook's tip
If taking on a picnic, reduce the amount of fat in the pastry by 50g - to make a less delicate pastry.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 6257 | 1160 | 10475 | 8350 |
| Energy (kcal) | 1495 | 277 | 2500 | 2000 |
| Protein (g) | 41.2 | 7.63 | ||
| Carbohydrate (g) | 166 | 30.9 | 345 | 275 |
| Fat (g) | 74.2 | 13.8 | 95 | 70 |
| Fat (saturated) (g) | 35.4 | 6.57 | ||
| Fibre (g) | 8.80 | 1.63 | ||
| Sodium (mg) | 435 | 80.8 | ||
| Salt (equivalent) (g) | 1.09 | 0.20 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 308 | 57.2 | 800 |
| Vitamin B-12 (µg) | 2.97 | 0.55 | 1 |
| Vitamin B-6 (mg) | 0.83 | 0.15 | 2 |
| Vitamin C (mg) | 14.8 | 2.75 | 60 |
| Vitamin D (µg) | 35.6 | 6.61 | 266 |
| Vitamin E (mg) | 1.86 | 0.34 | 10 |
| Zinc (mg) | 4.39 | 0.81 | 15 |
| Calcium (mg) | 401 | 74.5 | 800 |
| Folate (mcg) | 252 | 46.9 | 200 |
| Iron (mg) | 9.75 | 1.81 | 14 |
| Magnesium (mg) | 82.9 | 15.4 | 300 |
| Niacin (mg) | 14.2 | 2.63 | 18 |
| Pantothenic acid (mg) | 1.62 | 0.30 | 6 |
| Riboflavin (mg) | 1.03 | 0.19 | 1.6 |
| Phosphorous (mg) | 450 | 83.5 | 800 |
| Thiamin (mg) | 1.33 | 0.25 | 1.4 |
This recipe is:
Citrus 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, fresh mixed herbs, ground mixed spice 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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