This best cornish pasties recipe is just like Nana makes. It’s made with minced meat and packed with veggies and is traditional and authentic.

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WHOot Contributor Gail is here today to share with us her best Cornish Pasties Recipe. It’s easy and delicious and made with mincemeat.

Gail said that hands down this version beats anything that is on offer at the bakery and this is her Nana’s traditional recipe. One thing’s for sure, you won’t be disappointed.

Cornish Pasties Recipe Ingredients

  • 500g (17.6oz) minced/ground beef
  • 1 medium onion, (Diced)
  • 1 medium carrot, (Diced)
  • 2 large potatoes (Diced)
  • 1 Swede/turnip (Diced)
  • 2 Tbsp water or stock
  • salt & pepper to season

Cornish Pasties Pastry

  • 340g (12oz) plain flour
  • pinch salt
  • 170g (6oz) margarine/butter
  • 3 Tbsp water
  • 1 beaten egg or milk to glaze

How To Make Cornish Pasties Recipe

Pre-heat the oven to 204C (390F)

Mix the beef mince, potatoes, turnip, onion, and carrot together in a mixing bowl with the water or stock and season well. Put to one side.

Make the Short Pastry:

Sieve the flour and salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.

Roll out thinly and cut into round by placing the plate or saucepan lid on top of the pastry & cut round with a pointed knife. Form the scraps into a ball and repeat. Place the filling in the center of each round.

Brush the pastry edges with water. Bring the edges up and over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the fingertips.

Place on the baking sheet & brush with beaten egg or milk. Bake in the preheated oven for 30 minutes; then turn the oven down to 160C (320F) and bake for a further 40-45 minutes.

Want Mor Gail?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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