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Cornish Pasties

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Published: 22 Apr 2013      

These traditianal english pasties are great as a cold snack as well as having warm with vegetables and potato wedges.


  • 1 tbsp olive oil
  • 2 medium Spanish onions, finely chopped
  • 1 clove garlic, chopped
  • 350g minced lamb
  • 1 tsp cumin seeds
  • 1 tbsp beef stock
  • 1 handful of coriander, chopped
  • 150 g peas, cooked
  • Salt, and freshly ground pepper
  • 500 g puff pastry
  • 1 egg, beaten


  • Preheat the oven to 220°C/gas 7. 
  • Heat the olive oil in a frying pan.
  • Add in the onion and garlic and fry gently for 5 minutes until softened. 
  • Add in the minced lamb, mixing well, and fry until browned, stirring often. 
  • Add in the cumin seeds and the beef stock and cook for 4-5 minutes.
  • Add the coriander and the peas and cook for a further minute. 
  • Season with salt and freshly ground pepper.
  • Set aside to cool.
  • Roll out the puff pastry to 5mm thickness.
  • Using an 18cm circular cutter, cut out pastry circles. 
  • To make each pasty, place 2 heaped tablespoons of the mince mixture into the middle of a pastry circle and fold over to form a moon shape. 
  • Crimp down the edges and brush with beaten egg.
  • Gently score the top of the pasty with the back of a knife. 
  • Repeat the process until all the pastry circles have been filled. 
  • Place the pastries on greased baking sheets and bake for 20 minutes until risen and golden brown.