This comforting favourite is created with bacon, steak, loads of tasty vegetables and homemade pastry.


  • Pastry

  • 250 gm plain flour

  • 125 gms cold unsalted butter

  • 80 to 120 mls cold water

  • pinch of salt

  • Filling

  • 2 cloves garlic, roughly chopped

  • 1/2 onion, finely diced

  • 1 carrot, 1cm dice

  • 1 stick celery, 1cm dice

  • 1/2 turnip, peeled, 1cm dice

  • 4 cabbage leaves, 1cm dice

  • 100 gms sirloin steak, 1cm dice

  • 100 gms bacon, 1cm dice

  • 1 cup grated cheese

  • 1 cup fresh bread crumbs

  • 2 tbs parsley, roughly chopped

  • knob of butter

  • salt and pepper

  • olive oil


  • 1.

    Heat a little oil and butter in a frying pan. Add garlic and onions and sweat for a minute or until onions just start to soften. Add carrot, celery, turnip, cabbage and season to taste with salt and pepper. Cook for a further minute. Add steak and bacon and cook for 5 minutes or until vegetables have softened and are nicely coloured.

  • 2.

    Remove from heat and sprinkle over grated cheese, bread crumbs and parsley. Stir well and set aside.

  • 3.

    To make the pastry, sift the flour with the salt. Rub in the butter until it becomes the consistency of bread crumbs. Add enough water to make the dough a pliable consistency. Leave to rest for half an hour.

  • 4.

    Roll out the pastry into a rectangle about 5 mm thick. With a sharp knife, cut around upturned soup bowl to create perfect circles of dough.

  • 5.

    Dampen the edge of the circle of pastry with egg wash to help seal it. Place a large spoonful of the filling in the middle of the round. Bring together the edges to make a parcel with the filling in the center.

  • 6.

    There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cm to make a neat pattern along the edge.

  • 7.

    Make a small slit on top to let the steam, brush the top with egg wash and place on a greased baking tray.

  • 8.

    Bake in a pre-heated oven at 180C for 20 to 25 minutes or until pastry is golden brown.

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Posted by Alex750Report
As a Cornishman of Trevanion and Tremaine descent I must point out this is in no way a Cornish pasty, otherwise my ancestors will haunt my dreams! Probably very tasty but NOT a Cornish pasty.

A True Cornish pasty has diced Skirt Steak, onion, swede, and potato. Nothing cooked in a pan, just cooked in the oven in the pastry.

When the Maids (women) made Pasties for the men folk in the mines they would often put spiced and sweetened apple in one end so main and dessert would be in the same package! Richo was right in that the thick pastry handle was designed to keep the toxic residue off the food, but most would've eaten it anyway as they were very hungry working incredibly hard by today's standards in very hard conditions.

The Cornish are Celts and evidence shows trade from these mines going back to the time of the Phoenicians, even Babylonians, so something like a Pasty probably goes back a long time....

I don't actually have a problem with the recipe, cultures evolve over time as does food and language, but maybe call it a 'Post-Cornish pasty'! After all my great uncle Ted was the first to eat his with HP sauce which caused great scandal (he was always the black-sheep) and I continue this revolutionary trend myself!
Posted by Bill183Report
They look like tasty pastry turnovers, but they are certainly NOT Cornish pasties! Proper Cornish pasties are hand crimped, and would never contain cabbage, celery, parsley, garlic, cheese, bacon or breadcrumbs!

I'm glad to see you're using steak (I see too many recipes with people using ground beef) but sirloin isn't a great choice. It's expensive and won't give you a great flavour. The best cut is skirt, but blade works really well too - basically you want a strong tasting cut that can stand up to the relatively long cooing time without becoming tough or dry.

If you want to learn how to make proper, traditional Cornish pasties (and a bunch of non-traditional pasties) check out my book "Proper Pasties" on Amazon!
Posted by Sue1150Report
How many pasties does the recipe make?