Early autumn Cornish pasties

1002_1_1434097532Something that us Northerners (and pretty much everyone else) love is a good pasty. Buttery, crisp pastry and a gorgeously warm filling.. what’s not to love? So we’re sharing a recipe for a Cornish pasty with a slight autumnal twist today, to welcome in the season. With seasonal veg and just a hint of nutmeg, these pasties are a real winner, and are perfect for serving up with a side salad and beer. They taste much better than any high street pasties and can be tweaked to fit any season, so this is definitely a recipe for all year round.


  • 500g plain flour, plus extra for dusting
  • sea salt
  • 200ml water
  • 250g cold unsalted butter
  • 1 large egg, beaten
  • 350g skirt steak
  • 1 white onion, peeled
  • 1 white potato, peeled
  • 1 small courgette
  • 1 small carrot, peeled
  • 200g butternut squash, cut into 1 cm cubes
  • 1 whole nutmeg, for grating, or grated nutmeg
  • white pepper
  • a few springs of fresh rosemary and thyme, leaves picked
  • olive oil


  1. In a large bowl, pour in your flour and season with a pinch of salt. Using your thumbs and forefingers, rub in the butter. Add 200ml of water and use your hands to quickly mix it up. As it comes together to form a dough, squeeze it and pat it together, and add a splash more water if needed, but be sure not to overwork it.
  2. Preheat your oven to 200C/gas mark 6. Cut the steak and vegetables into 1 cm dice, then put into a bowl, finely grate over a quarter of the nutmeg and add a generous pinch of salt and pepper. Finely chop the rosemary and thyme leaves together and add them to the bowl of filling mixture. Drizzle a little olive oil over the mixture, then mix well and put aside.
  3. Cut your pastry into 6 equal pieces and toll each one into a ball. Dust a clean surface and a rolling pin with flour. Roll each piece of pastry out to the thickness of a pound coin, dusting and turning as you go. Repeat this process until you have 6 rounds that should be roughly 22 cm in diameter.
  4. Take a little filling, compact it in your hands and place it in the middles or to the side of one of the pastry rounds, being sure to leave a border round the edge. Drizzle with a little olive oil, then brush the edges of the pastry with beaten egg, before folding the pastry over the meat and vegetables to make a semicircle. Seal the edges together, trapping all your filling inside. Make 5 more pasties and put them on a baking tray dusted with flour.
  5. Brush the pasties all over with egg wash and cook in the oven for around 30-35 minutes, or until golden all over.

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